Peshwari Naan | Hari Ghotra  

4.0/5 rating (14 votes)

Peshwari Naan

Nut and Raisin Filled Naan

  • Heat None
  • Serves 4
  • Dietary Info CONTAINS-NUTS
  • Prep 1 hr
  • Cook 5 mins
Peshwari Naan

Sweet peshwari naan

Hari says

A restaurant favourite and I can see why people love it so much! This naan has a slightly sweet flavour (from the raisins and sugar) and is especially tasty with some plain yoghurt.

There are different ways to make these. Some people like to use whole raisins, others like to use coconut or almonds.

My recipe is pretty straight forward and very simple. These naan give you the lovely sweet nutty flavour you are looking for and are beautifully easy to make. I have also been known to use the pistachio crumb as a topping on my breakfast cereal too.

  • Ingredients
  • Method

Dough

  • 1 tsp of dried active yeast
  • 1 tsp of sugar
  • 200g plain flour
  • ¼ tsp of salt
  • ½ tsp of baking powder
  • 1 tbsp vegetable oil
  • 2 tbsp of plain yoghurt
  • 2 tbsp of milk

Filling

  • 70g pistachios
  • 35g raisins
  • 1½ tsp brown sugar

Method

  1. In a small bowl, mix the yeast and sugar with a tablespoon of warm water to activate. Leave for 5 minutes in a warm place until frothy.
  2. Meanwhile, in a separate bowl mix the flour, salt and baking powder.
  3. When the yeast is frothy add it to the flour with the oil, yoghurt and milk.
  4. Knead the dough, with slightly wet hands, folding as you go until it is nice and soft.
  5. Place the dough in a mixing bowl, cover it with cling film and leave it in a warm place to rise at least 1 hour (but longer if possible).
  6. Divide the dough into four balls and place on a floured surface.
  7. Place all ingredients for the filling into a blender and blitz to a coarse powder.
  8. Flatten out each ball and place about 1 tbsp of the filling into the middle. Pull up the dough to seal the filling inside then carefully roll into tear shapes about 0.5cm / ¼ inch thick.
  9. Heat the tava or frying pan and turn on the grill to high to heat up. Place the naan onto the pan for about a minute or two to brown on one side.
  10. Transfer to a baking tray (cooked side down) and cook under a hot grill for 2-5 minutes until all puffed up. Smear with butter to serve.

Served with

Tearing the naan with your hands and dip it into any dish with a thick sauce. Great with Korma or Pasanda.

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Nutritional information

Typical values* per Serving
Calories353
Fat (g)15
of which saturates (g)2.2
Carbohydrates (g)50
of which sugars (g)11
Fibre (g)2.8
Protein (g)9.1
Salt (mg)1.3
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments

Comments (17)

  • Pollin

    Pollin

    08 October 2016 at 05:07 |
    Hi Hari,
    Thanks for sharing this wonderful recipe. Have been wanting to try this for so long. Had my first try last night and it was perfect eventhough it did not puff up. I tried different thicknesses and my girl lived it very thin because they were crispy. Today, I did 3x recipe in my breadmaker on dough setting with 15Tbls milk (everything else just straight 3x) and it was great. Also tried cooking it on our stone pizza pan and it turned out perfectly. As we don't like sultanas, I used a variation of 70g pistachios + 2 Tbl brown sugar + chopped glazed cherries + 1 tsp chopped fennel seeds + 2 Tbls desiccated coconut. Thanks again.

    reply

    • Hari Ghotra

      Hari Ghotra

      21 October 2016 at 14:49 |
      Loving your ideas!! thanks for trying the recipe and adding your own twist - love that!

      reply

  • Kylie Greeno

    Kylie Greeno

    26 September 2016 at 15:02 |
    Hey the reviews on these make them sound delish!!!Next Monday we have cooking class and i am going to try them hope they dont take too long too cook though!!!!! thanks for the ace recipie most take about 2 hrs too make and so i could deffo not make them!!!

    reply

  • Steve

    Steve

    31 May 2016 at 17:42 |
    HI HARI, THESE NAANS ARE THE BEST, SPENT ALL DAY MAKING THEM AND TWEAKING THEM UNTIL PERFECT, NOW I'VE GOT IT DOWN PAT, MANY THANKS STEVE

    reply

    • Hari Ghotra

      Hari Ghotra

      31 May 2016 at 21:06 |
      Hi Steve they are pretty good aren't they? Glad you have got them down! Thanks for commenting

      reply

  • Chris

    Chris

    25 April 2016 at 15:52 |
    I found the dough quite dry too so added a bit more water and it turned out fine:) it was nice and fluffy! Great and easy recipe! Thank you :)

    reply

  • Nina

    Nina

    21 January 2016 at 19:17 |
    I came across your recipe and decided to give this a try. Well, we were totally hooked. They were the best we've ever tasted. I can't imagine I'll be buying them ever again. Fresh is best.
    I took the opportunity to look at your blog and love your top tips and recipes too. Thank you. I'll be giving lots of them a go.

    reply

    • Hari Ghotra

      Hari Ghotra

      21 January 2016 at 20:02 |
      Hi Nina Welcome to HG - you have put a big smile on my face so thank you so much for leaving your comment. I am thrilled to bits that you are 'hooked' My sentiment exactly fresh is best, it tastes better, feels better and you know exactly what you have put into it. Thanks for looking through the site as well - if you are on any social channels please do follow as I am always putting out new recipes and cooking ideas as well as videos. Please keep in touch and let me know what you try next - i'd love to see pictures too. Thanks for making my evening. Hari

      reply

  • Ros

    Ros

    30 July 2015 at 12:44 |
    I realised quite quickly it needed extra milk adding and added small amounts at a time while mixing, trying hard not to add too much but the texture still went wrong.

    They turned out a bit dense and doughy but I expecte that because I couldn't roll them thin enough. Tasty though :-)

    reply

  • Hari Ghotra

    Hari Ghotra

    28 July 2015 at 21:07 |
    Hi Ros Oh dear doesn't sound too good. If ever you feel that the dough is to hard you just need to add a little more milk to soften it up but I guess you had gone past this point. How did they turn out?

    reply

  • Ros

    Ros

    28 July 2015 at 16:19 |
    Following this recipe right now, but the dough has gone really hard - it was almost impossible to knead so I've left it to rise and it has softened a bit so I kneaded it. Leaving it to rise again but it is definitely not the right consistency. Any suggestions?

    reply

  • Hari Ghotra

    Hari Ghotra

    05 July 2015 at 08:28 |
    Hi Gareth - So pleased you enjoyed this. You can also use coconut in this dish and another one that's really good is whizzed up dates too. Enjoy Hari

    reply

  • gareth

    gareth

    04 July 2015 at 16:29 |
    I made this peshwari naan this evening and I think it is the best peshwari naan I have ever tried!

    It is my favourite type of naan bread so i was interested to see how it would turn out!

    I wasn't disappointed, it really was great, not too sweet like some i have had in the past, just perfect.

    Thanks a lot for the recipe, I think i will be using this one quite often in the future ;)

    reply

  • Hari

    Hari

    24 November 2014 at 09:31 |
    Maybe they were a bit thick - you should comfortably get four. Sometimes when the dough doesn't rise enough they are not as fluffy as they could be but this does depend on the yeast. But as you say practice is always good let me know how you get on.

    reply

  • steve

    steve

    23 November 2014 at 09:28 |
    Hi Hari
    Thanks for your reply. They did puff up under the grill but not as much as your one. But then i only got three naan from the mix maybe i made them to thick? or something. Anyway it was my first go at making naan and they did taste great its a fantastic recipe and easy to follow. I think i just need the practice to make perfect. Thanks again Hari
    All the best

    reply

  • Hari

    Hari

    23 November 2014 at 08:33 |
    Hi It only bubbles a little as is has a filling inside and its really only to indicate that the bottom has browned and it needs to be grilled. Did they puff up once they were under the grill? Main thing is they tasted good!! Glad you are enjoying the site and videos.

    reply

  • steve

    steve

    21 November 2014 at 16:28 |
    Hi Hari,
    I followed your recipe as closely as I could but when I put the doe on my pan to brown the bottom it did not bubble up. Did I do something wrong or does this happen.
    I must say it still tasted great though:))
    Thank you for sharing your dishes and vidoes very professional the best I have seen.
    Thanks again

    best regards

    reply

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Hari Ghotra