How to make Peshwari Naan Recipe

What are Peshwari Naans?

Peshwari Naans are conventional naans cooked with a stuffing of sugar, coconut, nuts and dried natural product like raisins. They are sweet, however relying upon the Naan you have they may not be pastry level sweet.

My exploration attracted uncertain regarding whether these have any obvious connection to Peshawar (a city in Pakistan), as the name proposes, or regardless of whether these are solely a British-Indian action item thing. While online sources and the name (obvs) calls attention to a connection to Peshawar, companions on my Instagram informed me they have never seen these in their family or even in Peshawar.

My decision from my exploration was essentially: these are damn tasty and excessively great not to have up on the blog, so I want to be excused on the off chance that I don’t have any idea where these are from… correct?

Peshwari Naans Recipe

Peshwari Naan Recipe

How Do you Cook Peshwari Naan at Home?

How Do youTraditionally Naans are heated in an oven stove, which is a very hot mud or metal broiler utilized around South Asia. Assuming that you’re perusing this blog, you probably don’t approach an oven broiler. Assuming you do, how karma would you say you are!?

Fret not, we can in any case cook Naan at home. The two most normal choices (presumably your main choices tbh) are to cook it on the hob similar as you’d cook roti, or to heat it in a very hot stove. I have given directions to broiler baking too in the formula.

The Naans you can find in the photos in this post were cooked on the hob. I cooked my Keema Naans in the stove and you can most likely notification the distinction in the shading. It’s absolutely dependent upon you which you like.

How do you eat Peshwari Naan?

Peshwari naan is frequently eaten close by curries too in the British Indian takeout scene. I can get why – the gentle pleasantness of the naans would offset the hotness of any hot curry for somebody who may not be so used to zest.

However you like to eat your Peshwari Naan, with a curry or without, this is a magnificently simple formula and something generally on my collection for when I need to make something uniquely great.

I made these for my girls third birthday celebration and my Mother demanded I serve these close by the principle course of Kormas and curries, but most of our visitors wound up having them for dessert close by their desi tea. My own inclination is additionally to have these as a pastry close by tea, as displayed in the photos.


For the Naan

  • 1 cup (250ml) warm milk
  • 1 packed yeast
  • 1tbsp any neutral oil (e.g. sunflower oil) OR 1tbsp coconut oil
  • 1tbsp sugar
  • 1 egg
  • 4tbsp full-fat yogurt
  • 600-700g plain flour

For the stuffing

  • 0.5 cup (60g) desiccated coconut
  • 0.5 cup (110g) white sugar
  • 0.5 cup nuts (70g), finely chopped (not salted)
  • 2tbsp dried fruit (optional)
  • 80g melted unsalted butter
  • 1/2 tsp cinnamon powder (optional)


  1. In an enormous blending bowl, add the warm milk and continue to add the yeast. Permit to set for a couple of moments
  2. Add the oil, mix in, trailed by the sugar, egg and afterward yogurt. Racing in with every expansion
  3. Bit by bit include the flour 1/4 all at once, blending in with a wooden spoon. In the end you should ply the flour with your hands. Include barely sufficient flour to get a firm batter that isn’t wet to contact.
  4. Brush with oil, cover with clingfilm and put away for somewhere around 1 hour to permit it to rise
  5. As you trust that the naan mixture will rise, combine as one every one of the elements for the stuffing. Trial and conform however you would prefer
  6. Partition your mixture into 8 equivalent balls. Work each naan in turn, flouring the surface on a case by case basis to guarantee the mixture doesn’t stick
  7. Carry out one mixture ball until it is regarding the side of your hand
  8. Add around 3tbsp of the filling into the focal point of the naan
  9. Squeeze together the sides of the batter as displayed in the pictures, then, at that point, straighten with your palm
  10. Carry this out, cautious to guarantee the naan doesn’t adhere to the surface and that the naan doesn’t tear
  11. Move this onto a pre-warmed iron container on medium high hotness. Permit one side to cook for a couple of moments, then, at that point, flip the naan utilizing a spatula and cook the opposite side. Cook depending on the situation until the two sides are spotted brilliant as displayed in the pictures
  12. Brush with some unsalted margarine or ghee (discretionary advance) and set in a warm spot covered as you set up the remainder of the naan
  13. Serve warm and new!


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