Thanks guys, less arsing about with this method and gives a better taste (although I probably would say that :
), my main criticism of the h4ppynaans was the overly sweet taste no matter how little sugar I put in
Anyhoo, to answer the question - peshwari - sultanas, chopped cashew nuts, cream and coconut block (or pataks creamed coconut is what i use). If you want the filling pink coloured, add a touch of red food colouring to your coconut. Roll the uncooked naan dough out, then smear your softened creamed coconut (hand heat is enough to melt it) over the dough like you're doing the pasatta layer of a pizza base. Sprinkle your cashew nuts and sultanas over, fold the dough up by the edges into a little pocket, and roll out again... very important to now dimple the rolled-out dough with your fingertips to press out the air, otherwise the dough will burst and the filling will spill out. Cook as normal.
Garlic & Coriander naan - cook the naan, brush a mixture of garlic puree (they use big jars of minced garlic you can see in one of my photos), oil, yellow food colouring and touch of salt over the cooked naan, and sprinkle with finely chopped coriander.
Keema naan - follow the peshwari prep method but use keema mince instead of peshwari mixture (keema is minced beef cooked with green chillies, a touch of red food colouring and garlic & ginger paste)
Topic: SP Gas Tandoor Naan Recipe (Read 40154 times)
