Vegan Peshwari Naan
Elevate your homemade bread game with this irresistible Vegan Peshwari Naan recipe, a plant-based twist on the classic Indian favorite. Packed with a luscious filling of desiccated coconut, golden raisins, and a medley of chopped nuts—including almonds, cashews, and pistachios—this naan delivers a perfect blend of sweetness and texture. Fresh mint adds a burst of refreshing flavor, complementing the soft, pillowy dough made with non-dairy yogurt. Perfectly cooked on a hot skillet until golden and slightly puffed, these naan breads are an ideal side dish for curries or a satisfying snack on their own. Ready in just over an hour with simple ingredients, this homemade vegan naan is both indulgent and accessible, making it a must-try for any kitchen enthusiast.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 150 grams Unsweetened non-dairy yogurt
- 100 ml Warm water
- 2 tablespoons Vegetable oil
- 2 tablespoons Desiccated coconut
- 2 tablespoons Golden raisins
- 2 tablespoons Chopped almonds
- 2 tablespoons Chopped cashews
- 2 tablespoons Chopped pistachios
- 1 tablespoon Chopped fresh mint
Instructions
In a large bowl, mix together the flour, baking powder, baking soda, sugar, and salt.
Add the non-dairy yogurt and vegetable oil to the dry ingredients and mix well.
Gradually add the warm water, mixing until a rough dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until it's smooth and elastic.
Place the dough back into the bowl, cover with a damp cloth, and let it rest in a warm place for 1 hour, or until it doubles in size.
In a small bowl, mix the desiccated coconut, golden raisins, chopped almonds, cashews, pistachios, and fresh mint until well combined. This is your Peshwari filling.
Divide the risen dough into four equal portions.
Roll out each dough piece into a circle about 6 inches in diameter on a floured surface.
Spread 1-2 tablespoons of the Peshwari filling onto each round, then fold the edges over the filling and pinch to seal.
Gently roll each filled dough ball into an oval shape about 8 inches long, being careful not to tear the dough.
Preheat a non-stick pan over medium-high heat.
Cook each naan in the pan for about 2-3 minutes on each side, until golden brown and slightly puffed.
Serve warm, brushed with a little oil if desired, alongside your favorite curry or as a snack.
Nutrition Facts
Calories |
2169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3486 mg | 152% | |
| Total Carbohydrate | 303.5 g | 110% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 45.5 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1352 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
