I love my sizzler plates. And because they are cast iron plates ,I use them very frequently for baking, serving starters and even my cheese Naan bombs.
Bombs, because they burst with flavors the minute you bite into them. Cheese, well because there’s a whole lot of cheese.
Of course the best cheese for this would be mozzarella.
I’ve filled my bombs with chicken koftas ,you can make koftas or balls out of soya granules,paneer or vegetables like mushrooms sauted with onion and celery. (Yes that works too)
If you don’t have an oven ,you can bake them in an electric tandoor or in a gas tandoor or even a jugaadu oven… in a covered pan on low heat too.
I used to make this with naan atta ,but that needs prior planning. So I’ve started using yeast,it’s quicker.
And the sizzler plates are a new way to serve them too… Ever since that Sourdough madness has struck me, everything needs to be cast iron and crackling crusts are the most important. Yup I’m a certified nutcase baker , I am. My fear of the empty nest is more or who will eat what I bake, as compared to what will I do when my son graduates from school next year and moves to college.
I’m going to have to channel the mania within me somehow. I’ve got plans!!!
In the mean while, I keep baking supposedly sinful stuff and sweet child keeps burning those offensive calories with increasing number of push-ups.
So in a way, the cheese and butter does run through his blood. 😂😂😂
You must try this. The pizza bombs from those pizza chain superstores pale in comparison.
Cheese Naan Bombs or Pizza Bombs
1 1/4 cups whole wheat flour or atta
1/2 cup all purpose flour or Maida
1 tsp instant dry yeast
1/2 tsp salt
1 tbsp olive oil or butter
1/2 tbsp sugar
Less than 3/4 cup warm water
For the filling and sauce
15 ready-made chicken balls or mince balls 1 inch size
Basil leaves or Italian seasoning
10-12 ripe red tomatoes
1 large onion
1 tsp garlic chopped
Salt, deghi Mirchi to taste
1 tsp sugar
1 tbsp milk to brush
1 tsp mixed Italian seasoning
2tsp oil to make sauce
300 mozarella cheese half grated, half cut into small pieces
Place the atta and Maida in a bowl. Mix sugar salt and oil or melted butter. If using instant dry yeast add yeast directly to the dough and knead well with the warm water. You must stretch the dough or else the naan bombs will be more bread ,less bomb.
Place in a greased bowl ,cover and set aside.
In a pan heat the 2 tsp oil. Add chopped onion and saute till transparent. Add chopped tomatoes (peel them if you can) and the garlic.
Add salt and cook till almost mashed. Add deghi Mirchi and color till oil floats. Add sugar, seasoning and adjust salt.
Cool. Remove most of the sauce, add 1 cup water and the chicken balls and cook. Allow the gravy to evaporate. This cooks the chicken and the sauce goes into each bit of the chicken.
If you’re using vegetarian option, don’t add too much water. Allow the sauce to coat the balls well. Cool.
Remove the atta , it should be nicely puffed up. Lightly knead and cut into approximately 12-15 balls of the same size. If you’re using a baking tray, grease the tray.
Make balls , flatten, first place cheese cube then the sauced chicken balls and one basil leaf.
Close like you close a paratha. Repeat for all balls. Cover and set aside 15 minutes.
Preheat oven to 180C for 10 minutes.
Brush the balls with milk and place the Baking tray in the oven . Bake for 15-18 minutes till the balls are cooked.
Now bring them out on to a service plate. Arrange. Pour tomato sauce and sprinkle mozarella cheese .
Place in oven again and grill or broil on high heat setting 200C -220C for 4-6 minutes till the cheese is melted and sauce bubbly.
Serve hot with love.
So when you spoon off one naan bombs from the plate ,it’s smothered with sauce and cheese from both inside and outside.
And when you bite into it, it’s da bomb …so good with a cola or even with cold beer. These are perfect game night bites.
And you can prep before hand, just topping with the sauce and cheese and final grill before serving.
Enjoy,coz life is what you bake if it.