How to Make Yummy Peshwari Naan

Peshwari Naan. This Peshwari naan recipe is simple and makes a great Indian cuisine side dish to a delicious curry. This peshwari naan recipe is one of the best and would go with anything from a rich creamy curry to a dry spicy curry. There are several steps involved when making this peshwari naan recipe.

The naan itself is based mainly on Meera Sodha's in Made in India (though she adds baking powder for an extra bit of lift) but I have tried lots of different recipes. You are going to love this Peshwari naan recipe! Here best selling cookbook author Dan Toombs aka The Curry Guy This is one of the most popular British Indian restaurant style Peshwari naan recipes. You can have Peshwari Naan using 13 ingredients and 9 steps. Here is how you cook it.

Ingredients of Peshwari Naan

1. You need 200 g of plain flour.
2. You need 1 tsp of dried active yeast.
3. You need 1/2 tsp of baking powder.
4. It's 1/2 tsp of salt.
5. Prepare 2 tbsp of granulated sugar.
6. Prepare 1 tbsp of vegetable oil.
7. You need 2 tbsp of plain yogurt.
8. It's 2 tbsp of milk.
9. You need 2 tbsp of desiccated coconut.
10. You need 200 g of almond flakes.
11. Prepare 3 tbsp of single cream.
12. Prepare 2 tbsp of brown sugar.
13. Prepare 1 tbsp of unsalted butter.

Give this peshwari naan recipe a go - sweet naan bursting full of flavour with raisins, pistachios and desiccated coconut. Find naan recipes at Tesco Real Food. Peshawari Naan is a special Naan stuffed with nuts and raisins. Learn how to make/prepare Peshwari Nan by following this easy recipe.

Peshwari Naan instructions

1. To make the naan dough, mix the yeast, 1tsp sugar and 1tbsp warm water in a bowl. Leave for 5mins in a warm place until frothy and the yeast has activated.
2. In a separate bowl, mix the flour, salt and baking powder. Once the yeast is frothy, add it to this flour bowl with 1tbsp vegetable oil, the yogurt and milk.
3. Knead the dough with slightly wet hands, folding as you go until it is soft and pliable.
4. Place the dough in a large mixing bowl and cover with clingfilm. Leave in a warm place to rise for 1hr.
5. To make the filling, blend together the almond flakes, desiccated coconut, cream, granulated sugar and the the brown sugar until they form a thick paste. Knead this peshawari paste into a pliable dough. Depending on the mixer, it may be easier to blend the almond flakes on their own first.
6. Once the naan dough has risen, divide it into four balls and place onto a lightly floured surface.
7. Take a tennis ball sized amount of naan dough and make a shallow hole in it with your thumb. Place the peshwari paste into it and then fold the naan dough around the peshwari paste. Roll this out into a flat, teardrop shaped disc.
8. Heat a frying pan over a high heat without any oil. Once hot, pat naans between your hands to rid excess flour and then place the naan discs on the pan and dry fry for 2mins until bubbles begin to form on the top. Turn the naans over to colour the tops for 45secs then turn them back over to cook completely.
9. Remove the naans from the pan, brush with hot melted butter and serve immediately.

How to make Peshwari Naan: Mix flour, bicarbonate of soda. Peshwari naan is a close cousin of Kashmiri naan. The specialty of this naan is that it's sweet due to the use of sultanas (raisins) and coconut. Easy Peshwari Naan Recipe: Step by Step Peshwari Naan Recipe, Tips to make Peshwari Naan is a rich Mughlai recipe that you can prepare for your family and friends on special occasions like. A restaurant favourite and I can see why people love it so much!