How to make Coconut Stuffed Naan -
A sweet Indian bread made using dried coconut stuffing.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Coconut dried, Refined flour
Cuisine : Indian
Course : Breads
You can also find more Breads recipes like Herbed Bread Papad Ke Paranthe Peethiwali Puri Banana Cinnamon Toast
Coconut Stuffed Naan Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 51-60 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Coconut Stuffed Naan Recipe
Coconut dried 1 cup
Refined flour 1 cup
Salt to taste
Ghee 5 tablespoons
Coconut dried (kopra) 1
Saffron (kesar) 1/4 teaspoon
Powdered sugar 1/2 cup
Green cardamom powder 1/4 teaspoon
Nutmeg powder a pinch
Method
Step 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.
Step 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.
Step 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).
Step 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
Calories : 2165 Kcal
Carbohydrates : 34.9 gm
Protein : 258.9 gm
Fat : 109.8 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
