Wednesday, 23 October 2013

KASHMIRI NAAN

CHEF BB
        It’s a Indian bread. Prepared with some stuffing of sweet and dry fruit. You can enjoy it with any variety of Indian gravy dishes.

KASHMIRI NAAN

INGREDIENT

FLOUR

Refined flour (maida)                      550 Gms
Milk                                                   2 cup
Egg                                                   01 no
Baking powder                                a pinch
Sugar                                                         01 tbsp
Oil                                                     01 cup
Salt                                                   to taste

STUFFING

Cashew, finely chopped                01 tbsp
Almonds, finely chopped               01 tbsp
Raisins (sultana) finely chopped  01 tbsp
Khowa grated                                  01 tbsp

METHOD OF PREPARATION

1.   Add refined flour, milk, egg, baking Pd, sugar, salt and oil. Prepare smooth dough with stiff hands. Then keep it aside and cover it with a wet cloth.
2.   Make small balls around 35gms to 45 Gms and roll it in the shape of naan. Not exactly round shape just roll it in the shape of egg.
3.   Place some of the stuffing in the center of the circle, then fold the edges of the dough up over the stuffing and pinch it together to enclose the stuffing.
4.   Take a tawa and hit it. Cook the naan over tawa and apply some butter after naan fully cooked.
5.   Serve hot.

Note: - You can use oven, OTG, microwave or tandoor (Indian oven)

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