Dish
Peshwari naan
Peshwari naan is a type of Indian bread that is stuffed with a mixture of coconut, raisins, almonds, and sugar. The dough is made with a combination of all-purpose flour, yeast, sugar, salt, milk, and oil. After kneading the dough until it is smooth, it is allowed to rest for a few hours. The filling is made by mixing coconut, raisins, almonds, and sugar. The dough is then rolled out into circles, the filling is placed in the center, and the dough is folded over and sealed. The naan is then cooked on a hot griddle until it is golden brown.
Origins and history
Peshwari naan originated in the Peshawar region of Pakistan and is a popular bread in Indian and Pakistani cuisine. It is believed to have been influenced by Persian cuisine.
Dietary considerations
Suitable for vegetarians. Contains gluten, nuts, and dairy.
Variations
Peshwari naan can be made with a variety of fillings such as pistachios, cashews, or dates. It can also be made with whole wheat flour for a healthier option.
Presentation and garnishing
Peshwari naan is traditionally served on a plate with a dollop of butter or ghee on top. It can be garnished with fresh cilantro or mint leaves. To make the naan extra sweet, sprinkle some powdered sugar on top before serving.
Tips & Tricks
To keep the naan warm and soft, wrap it in a clean towel or foil after cooking. Peshwari naan can also be frozen and reheated in a toaster or oven.
Side-dishes
Peshwari naan is typically served with spicy curries such as chicken tikka masala or lamb vindaloo. It can also be served with chutneys or raita.
Drink pairings
Peshwari naan is typically served with a cold drink such as lassi or a sweet mango juice. It can also be served with a hot drink such as chai tea.
Delicious Peshwari naan recipes
More dishes from this category... Browse all »
Abud
Arab cuisine
Aish baladi
Egyptian cuisine
Aish merahrah
Egyptian cuisine
Ajwain paratha
Indian cuisine
Aloo naan
Indian cuisine
Amdo balep
Tibetan cuisine
Amritsari kulcha
Indian cuisine
Anda paratha
Indian cuisine
More cuisines from this region...
East Indian cuisine
Spicy and tangy flavors, Uses a lot of herbs and spices (mustard seeds, cumin, coriander), Uses a lot of fish and seafood which give it a unique flavor
North East Indian cuisine
Spicy, Tangy, Flavorful, Unique
North Indian cuisine
Spicy, Tangy, Aromatic, Sweet, Uses a lot of oil and ghee
Other Indian cuisine
Spicy, Tangy, Sweet, Sour, Pungent
South Indian cuisine
Spicy, Tangy, Sweet, Savory, Aromatic
West Indian cuisine
Spicy, Bold, Tangy, Sweet, Savory