Kashmiri Naan with a Molecular Gastronomy Twist

Ingredients

In this molecular gastronomy adaptation, the traditional Kashmiri naan is transformed by incorporating molecular ingredients such as agar-agar and sodium alginate. These ingredients give the naan a unique gel-like texture and allow for creative flavor combinations. The filling of dried fruits, nuts, and spices remains true to the original dish, providing a sweet and savory taste experience. We alse have the original recipe for Kashmiri naan, so you can check it out.

• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 5g (1 tsp) sugar 5g (1 tsp) sugar
• 5g (1 tsp) salt 5g (1 tsp) salt
• 5g (1 tsp) baking powder 5g (1 tsp) baking powder
• 5g (1 tsp) agar-agar 5g (1 tsp) agar-agar
• 5g (1 tsp) sodium alginate 5g (1 tsp) sodium alginate
• 150ml (2/3 cup) milk 150ml (2/3 cup) milk
• 50g (1/4 cup) ghee (clarified butter) 50g (1/4 cup) ghee (clarified butter)
• 50g (1/4 cup) dried fruits (such as raisins, apricots, and figs), finely chopped 50g (1/4 cup) dried fruits (such as raisins, apricots, and figs), finely chopped
• 50g (1/4 cup) mixed nuts (such as almonds, cashews, and pistachios), finely chopped 50g (1/4 cup) mixed nuts (such as almonds, cashews, and pistachios), finely chopped
• 5g (1 tsp) ground cardamom 5g (1 tsp) ground cardamom
• 5g (1 tsp) ground cinnamon 5g (1 tsp) ground cinnamon
• 5g (1 tsp) ground fennel seeds 5g (1 tsp) ground fennel seeds
• 5g (1 tsp) ground cloves 5g (1 tsp) ground cloves
• 5g (1 tsp) ground ginger 5g (1 tsp) ground ginger

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 52g (12g sugars)
• Protein: 8g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, salt, baking powder, agar-agar, and sodium alginate.
2. 2.
   Gradually add the milk and ghee to the dry ingredients, mixing until a soft dough forms.
3. 3.
   Knead the dough on a lightly floured surface for 5-7 minutes, until smooth and elastic.
4. 4.
   Cover the dough with a damp cloth and let it rest for 30 minutes.
5. 5.
   In a separate bowl, combine the dried fruits, nuts, cardamom, cinnamon, fennel seeds, cloves, and ginger to make the filling.
6. 6.
   Divide the dough into small portions and flatten each portion into a circle.
7. 7.
   Place a spoonful of the filling in the center of each dough circle and fold the edges over to seal the filling.
8. 8.
   Gently roll out each filled dough portion into a naan shape, about 1/4 inch thick.
9. 9.
   Heat a non-stick pan over medium heat and cook each naan for 2-3 minutes on each side, until golden brown.
10. 10.
    Serve the molecular Kashmiri naan warm and enjoy the unique flavors and textures.

Treat your ingredients with care...

• Agar-agar — Make sure to dissolve the agar-agar in warm liquid before adding it to the dough to ensure proper gel formation.
• Sodium alginate — Mix the sodium alginate with a calcium-rich liquid, such as calcium lactate, to create gel spheres for a molecular twist.
• Dried fruits and nuts — Finely chop the dried fruits and nuts to ensure an even distribution of flavors throughout the naan.
• Ground spices — Use freshly ground spices for the best flavor and aroma in the filling.

Tips & Tricks

• Experiment with different fillings such as chocolate, cheese, or savory herbs for a variety of flavors.
• Serve the molecular Kashmiri naan with a side of flavored foam or a molecular gastronomy sauce for an extra touch of innovation.
• If you don't have access to molecular gastronomy ingredients, you can still enjoy the traditional Kashmiri naan recipe by omitting the agar-agar and sodium alginate.

Serving advice

Serve the molecular Kashmiri naan as a standalone dish or as a unique accompaniment to a molecular gastronomy-inspired meal. Pair it with a glass of sparkling wine or a fruity cocktail to enhance the dining experience.

Presentation advice

Arrange the molecular Kashmiri naan on a modern, minimalist plate to showcase its unique texture and vibrant colors. Garnish with edible flowers or microgreens for an elegant touch.