Peshwari Naan is the rich Mughlai dish which you could make for your friends and family on special occasions such as potluck, picnic, and anniversary.
- Total Time: 35 m
- Preparation Time: 25 m
- Calories: 330
- Servings: 3
Ingredients for Peshwari Naan:
- Flour - 150 gm
- Ghee - 1 tsp
- Water - 75 ml
- salt as needed
For Filling:
- Pistachios - Fifteen gm
- Raisins - Fifteen gm
- Grated coconut - 15 gm
For Dough:
- Curd (Yoghurt) - 1/2 tbsp
- Dry yeast - 3 gm
How to prepare Peshwari Naan:
Step One) The initial thing is to make the dough for the naan. For that mix the flour, salt and yeast in a big bowl. Then, add in the yoghurt & sufficient water to prepare a smooth dough. Now, Knead the dough onto a lightly-floured plain exterior until it turns mostly elastic for around five mins. Now, put the dough into the bowl & close it with a tea towel. Put the bowl beside into a warm space for around two hours, till the dough become doubled in the size.
Step Two) Then, make the stuffing of the naan with grinding together the pistachios, coconut flakes, & raisins together in the food processor to form a coarse paste.
Step Three) Then, part the doubled-up dough into 6 parts & roll each of the tinier dough in circles. Place a spoonful of the stuffing in the centre of every circle. Seal the circles with pulling the edges of them to enclose the stuffing in between. Shape them one more time as balls, and roll them one more time in the oval shapes.
Step Four) Put the naans on the baking tray, into a preheated 220 degree Celsius oven. Bake it for around eight mins, till the naans are puffed up & have brown spots onto them. Brush them with the ghee before you serve.
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