1-Diving into making Achari Paneer Naan Bombs is easier than you think, and it’s a fun way to get creative in the kitchen. Start by preparing the dough: mix all-purpose flour, whole wheat flour, semolina, salt, sugar, baking soda, baking powder, curd, milk, and 1 tablespoon of oil in a large bowl. Knead it for 3-4 minutes until it’s soft and smooth, then divide into 15 balls, place on a greased tray, brush with the remaining oil, cover, and let it rest for 30 minutes.

2-Next, make the filling by combining grated paneer, mashed potato, grated mozzarella cheese, chopped coriander, salt, chaat masala, achaar masala, and roasted kasuri methi in a bowl; mix well and set aside. For assembly, roll one dough ball into a 3.5-inch circle, add a spoonful of filling in the center along with a mozzarella cube, then seal the edges to form a ball. Brush the top with milk, sprinkle kalonji, and let it rest for 10 minutes.

3-Prepare the butter chilli garlic mix by combining melted butter, minced green chillies, chopped coriander, and grated garlic; set it aside. Now, for cooking, you have options: use a pizza oven at 700°C by placing the naan bombs on a cast iron skillet, turning the oven off for 8 minutes then back on briefly while rotating; or in an air fryer at 190°C for 8-9 minutes after preheating and brushing with milk; or in a regular oven at 200°C for 18 minutes on a baking tray. Once done, brush with the butter mixture and serve hot. The total preparation time is about 15 minutes prep and 18 minutes cooking, making it ideal for busy parents or working professionals.