I made these for our Currying Flavour classes that I ran last year, and may run again this year if you behave yourselves and leave me nice comments. (and go and join me on Facebook and Instagram too of course!!)
A little bit different and originally inspired from my trip to the UK, where of course Currying flavour is THE thing to do on a weeknight, or any night! I had some of these in Bath and I must say, pleasantly surprised, I do love a little sweetness with my curry.
Give them a whirl, but if cheese naan is your thing...watch the video and there you have it all!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 40 Grams pistachios, shelled
- 40 Grams sultanas
- 40 Grams shredded coconut BUY
- 220 Grams milk
- 1 egg
- 2 Tablespoons oil or ghee
- 80 Grams pot set yoghurt Recipe
- 30 Grams fresh yeast
- 600 Grams bakers or strong flour
- 1/2 Teaspoon baking powder
- 1 Tablespoon coconut sugar
- Generous Pinches pink salt flakes plus some more BUY
- Melted butter and/or honey to serve
Place the pistachios, sultanas and coconut into Thermomix bowl and blend 15 sec/speed 8. Remove from bowl and set aside.
Place milk, egg, oil, yoghurt and yeast into Thermomix bowl and blend 3 sec/speed 7. Warm 2 min/37°C/speed 1.
Add flour, baking powder, sugar and salt to Thermomix bowl. Knead 3 min/Interval.
Place dough into an oiled bowl and cover tightly with plastic wrap to prove for up to 2 hours.
Preheat pizza stone in a hot oven minimum 200°C, hotter if you can go there.
When the dough has doubled, turn out onto a floured surface and knead by hand until smooth. Divide into 100g portions then tear each portion into halves.
Roll out to approx 1/2 cm thick and form into a tear shape by hand. Place a spoonful of the peshwari mixture onto one half of the dough, fold over and roll flat to just seal using a rolling pin. Sprinkle with additional salt.
Place onto the hot pizza stone for approximately 5 minutes, you don’t want brown, you want just starting to turn golden. You should not have to turn them over. They will be cooked on both sides.
Serve piping hot with toppings or curry of choice. These will go well with savoury or as suggested, with plenty of melted butter and honey.