Curry Night #04 Hairy Bikers Peshwari Naan Review

Curry nights are not complete without something to mop up the juices with, and this recipe looked great to go with our curry. It was from the Hairy Bikers Great Curries book and uses a simple Naan recipe and just adds a filling to create a delicious flavour.


(For the basic Naan)
600g plain flour, plus extra for rolling
2 tsp baking powder
½ tsp bicarbonate of soda
2 tbsp caster sugar
2 heaped tsp fine sea salt
1 tsp nigella seeds (optional)
1 medium egg, beaten
300ml semi-skimmed milk
2 tbsp sunflower oil
25g melted ghee or butter, for brushing

(For the Peshwari Naan)
50 g desiccated coconut,
100g coconut powder
100g ground almonds
50g flaked almonds
50g sultanas
3tbsp golden caster sugar
6-7 tbsp cold water

Put the flour, baking powder, bicarbonate of soda, sugar, salt and nigella needs, if using, in a food processor and blitz them quickly until lightly mixed. Break the egg into a bowl and whisk in the milk and oil.

With the motor running, slowly add the milk mixture to the flour and blend for about 20 seconds or until the dough comes together into a rough ball. It will be very soft and fairly sticky. You can also mix the dough by hand, adding the liquid gradually to the dry ingredients. Remove the blade and turn the dough out on to a well-floured surface.
In a medium bowl, mix the cocnut, coconut powder, ground and flaked almonds, sultanas and sugar. Pour over the cold water and bring everything together with your fingers to form a moist clumpy mixture.
Divide the dough mixture into 6 balls. Roll a ball out on a lightly floured surface into an oval about 9mm thick. Place a sixth of the coconut mixture in the centre, then fold the dough in half lengthways to enclose the filling. Pinch the sides together to seal.
Roll the naan out into a large oval shape about 7mm thick. Bake it on the preheated baking tray for 3 1/2- 4minutes until risen and browned in places, then remove from the oven and brush with butter.

This was a nice recipe that can me made in advance and heated when needed or also works really well when frozen. Coconut is a great addition to curries and gives a nice cooling effect.


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