Coconut Cashew Raisin Naan. This Peshwari style naan is stuffed with a very thin layer of ground cashews, coconut and raisins. It’s utterly delicious with our Mango Chicken Curry recipe.
Coconut Cashew Raisin Naan.
This slightly sweet and nutty peshwari style naan is the perfect accompaniment to yesterday’s recipe for Mango Chicken Curry. I just can’t stop eating this stuff!
Easy Mango Chicken Curry
These really are not that much more difficult to make than our regular Naan recipe. They just take a little more time to assemble.
When you break open these warm soft Naan, there’s a very thin layer of ground cashews, coconut and raisins right through the centre. They are unbelievably delicious as a snack too.
Coconut Cashew Raisin Naan
When paired with a sweet and spicy curry though, these naan really shine, especially when brushed with butter to make them even more irresistible.
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Originally published July 21011. Updated May 2019 to include a printable recipe card and nutritional information.
Coconut Cashew Raisin Naan
Coconut Cashew Raisin Naan. This peshwari style naan is stuffed with a very thin layer of ground cashews, coconut and raisins. It's utterly delicious with our Mango Chicken Curry recipe.
Ingredients
For the Naan Filling
- 1/2 cup unsweetened coconut
- 1/2 cup golden raisins
- 1/2 cup toasted cashews
For the Naan Dough
- 1 envelope regular yeast
- 1 cup lukewarm water
- 1/4 cup + 1 teaspoon sugar
- 3/4 cup milk
- 1 beaten egg
- 1 teaspoons salt
- 4 cups bread flour (approximately)
- 1/4 cup melted butter
Instructions
To prepare the Naan Filling
In a food processor pulse together the coconut, raisins and cashews.
Pulse together until the cashews and raisins are finely chopped but do not over process into a paste. It should still be crumbly.
Any leftover filling can be stored in an airtight plastic container in the freezer until next time.
To prepare the Naan Dough
Dissolve 1 teaspoon sugar in 1 cup water and sprinkle the yeast over the surface. Set aside for about 10 minutes until the yeast gets foamy.
Mix together 3 cups of the flour with the risen yeast and all of the remaining ingredients.
Knead in enough flour to make a soft dough and continue to knead for 5 minutes after that.
Cover and let rise in a warm, draft free spot for about an hour or so until the dough is at least double in size.
Knead the dough again for a few minutes before shaping the dough into golf ball sized pieces.
Cover and let these rise for an additional 1/2 hour to 45 minutes.
Heat a cast iron skillet or flat grill over medium heat. An electric pancake grill on high setting also works well. Alternatively, like those in the photo, these can be cooked directly on a gas or charcoal grill on low heat just like these flatbreads.
Roll the dough balls out to about 6 inch long oval shapes.
Spoon about a rounded tablespoon or two of the filling on one half of the dough and fold over to cover.
Pinch the edges together well to seal then gently roll out the naan again into 6 inch oval shapes, flipping them several times during the rolling out process.
Cook each one in the unoiled skillet for a couple of minutes on each side until completely cooked through and lightly browned.
You can brush them with butter as they come off the grill if you like.
Hold the warm naan in a 150 degree oven as you cook the remaining flat breads.
Makes about 10 naan
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Nutrition Information
Yield
12Serving Size
1 naanAmount Per Serving Calories 291Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 27mgSodium 261mgCarbohydrates 42gFiber 2gSugar 5gProtein 8g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
The Procrastobaker
Sunday 17th of July 2011
Loving the look of this recipe lots, I attempted my own Naans a good while back and they were just..ok, but these look really delicious and flavoursome in their own right! Hope to give this a whirl next time I make a curry :)