Coconut Stuffed Naan

Ingredients list for Coconut Stuffed Naan

• 1 cup Coconut dried
• 1 cup Refined flour
• to taste Salt
• 5 tablespoons Ghee
• 1 Coconut dried (kopra)
• 1/4 teaspoon Saffron (kesar)
• 1/2 cup Powdered sugar
• 1/4 teaspoon Green cardamom powder
• a pinch Nutmeg powder

Method

1. Sieve whole-wheat flour and refined flour with salt. Add two tablespoons of warm ghee and knead to semi soft dough using a little water. Cover with a damp muslin cloth and keep aside for half an hour Grate the dried coconut.
2. Lightly roast saffron and crush to a powder using your fingers. To make the stuffing combine grated coconut, saffron, powdered sugar, cardamom powder and nutmeg powder. Mix well. Divide the dough into lemon sized balls.
3. Roll into chapattis of six-inch diameter each. To make the naan, spread the coconut mixture evenly over a chapatti and cover the same with another chappati. Press the edges firmly and decorate by the pinch and press method (press the dough between the tips of the thumb and first finger, turn it and fold inwards, then press again to form a continuous design).
4. Heat a tawa, place the naan over it. Turn over once and spread some ghee around it. Turn over again and spread a little more ghee on the other side. Continue to cook on medium heat till both sides are golden and crisp. Cut into quarters and serve hot.

Nutrition Info