By Foodie Moodie • Jump to Recipe • Print Recipe

Baby Naan Tacos

⏱️ Prep: 20 min

🔥 Cook: 15 min

🕒 Total: 35 min

👨‍👩‍👧‍👦 Servings: 6 mini tacos

No yeast, no egg – just soft and crispy baby naans topped with smoky roasted paneer, veggies, and a spicy yogurt sauce. Perfect for snacks, light dinners, or weekend gatherings!

💖 Why You’ll Love This Recipe

• ✅ Quick, no-yeast naan dough ready in minutes
• ✅ Crispy and soft texture without eggs
• ✅ Flavor-packed roasted paneer & veggie filling
• ✅ Cool, spicy yogurt sauce for balance

💡 Cooking Tips

• Don’t over-knead the dough; keep it soft for fluffy naans.
• Use Kashmiri chili powder for color without too much heat.
• You can also pan-cook the naans if no air fryer is available.

🍴 Serving Suggestions

• Serve warm with extra yogurt sauce on the side.
• Pair with mint chutney or green salad.

❄️ Storage & Reheating

• Store leftover naans in a cloth-lined container to keep them soft.
• Reheat in air fryer or tawa for 1–2 minutes before serving.

🔄 Variations

• Swap paneer with chicken tikka or tofu.
• Add jalapeños or pickled onions for a tangy kick.
• Make it cheesy by adding grated mozzarella to the filling.

❓ FAQs

• Can I make the dough ahead of time? Yes, keep it covered in the fridge for up to 6 hours.
• Can I use wheat flour? Yes, though naans will be denser.
• No air fryer? Cook on a hot tawa or skillet till golden.

📝 Ingredients

For the Baby Naan

• 1 cup maida (all-purpose flour)
• 2 tbsp curd
• 1/4 tsp baking soda
• Salt to taste
• 1–2 tbsp milk (for kneading)

For the Filling

• 1/2 cup paneer cubes
• 1/4 cup chopped capsicum
• 1/4 cup onion petals
• 6–7 cherry tomatoes (halved)
• 1 tsp Kashmiri red chilli powder
• 1/2 tsp cumin powder
• 1/2 tsp garam masala
• Salt to taste
• 1 tsp oil

Spicy Yogurt Sauce

• 3 tbsp curd
• 1 tsp chilli sauce
• 1/2 tsp garlic paste or powder
• Salt & pepper to taste

👨‍🍳 Instructions

1. Prepare the Dough: Mix flour, curd, baking soda, and salt. Add milk gradually and knead into a soft dough. Rest for 15 minutes.
2. Shape & Cook Naans: Roll into small rounds. Air fry at 170°C for 6–7 minutes until puffed and golden.
3. Make the Filling: Mix paneer, capsicum, onions, cherry tomatoes, spices, salt, and oil. Air fry at 180°C for 8–10 minutes until roasted.
4. Prepare Sauce: Whisk curd, chilli sauce, garlic, salt, and pepper. Keep chilled.
5. Assemble: Place filling on warm baby naans, drizzle sauce, garnish with coriander or mint, and serve immediately.

📊 Nutrition (per 2 tacos)
Calories: ~280 | Protein: 10g | Carbs: 32g | Fat: 12g