Peshwari Naan is one of my favourite must have side dish with most Indian cuisine.
This recipe was inspired by a friend of mine, Ayesha, when she described the real Peshwari Naan not being as sweet as those sold at most restaurants (due to the inclusion of Sugar).
I decided to test her recipe to ensure I had the right balance of flavours. I liked the final product as it tasted just right and accompanied my Lamb Sagwala and Chicken Karahi perfectly.
Watch how to prepare Chicken Karahi below, which accompanies the Peshwari Naan perfectly.
TIP
If you’re using Coconut flour it’s best to include Virgin Coconut oil for that added Coconut flavour.
INGREDIENTS
BREAD
1.5 teaspoonful of Salt
330g of Bread flour
7g of Yeast
1 tablespoonful of Sugar
2 tablespoonful of natural Yoghurt
30ml of Olive oil
75ml of lukewarm water
30g of flour for dusting
FILLING
100g of Coconut flour or desiccated Coconut
100g of your preferred soaked Raisins
150g Almond flour
1 tablespoonful of Coconut oil
METHOD
Watch how to prepare your own authentic Peshwari Naan and enjoy it with your Chicken Karahi below;
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