I have been craving Indian food recently. I don’t know what it is, as there are many wonderful things to cook, but somehow I keep returning to Indian dishes.
Today I went to an Indian restaurant with a wonderful friend whom I hadn’t seen in a few weeks (way too long for us!). We wanted to sample everything and the abundance of lovely sounding Indian recipes made it extremely hard to choose. When we were making our decision our waiter advised us to also try the Peshwari Nan, a nan bread filled with coconut, fennel seeds, jaggery sugar and possibly raisins. That nan turned out to be the highlight of the evening!
The dishes we picked - samosas and lamb kebabs from the tandoor oven as a starter and tandoori chicken and lamb biryani - were awesome. The presentation was lovely as well, they served the tandoor dishes on a blazing hot marble or stone plate which smoked and smelled amazing. But that sweet nan!
As I am currently too lazy to try and make my own nan bread (and it is a friday evening, after all, so the supermarkets are closed) I decided to make do with what I do have: chapatti bread, dessicated coconut, jaggery sugar and fennel seeds and make my own concoction which hopefully nears the original.
My take on Peshwari Nan
Ingredients
prebaked chapatti bread
melted butter
dessicated coconut 1 tbsp
pistachio nuts 1 tbsp
1 tsp fennel seeds
Method
1. In a pestle and mortar mix the sugar, dessicated coconut, pistachio nuts and fennel seeds to a paste.
2. Smear some butter on the chapatti, then put a tablespoon of the mix on the chapatti, fold it and bake in the oven. Or bake in a hot, dry pan until the chapatti starts to puff up a bit.
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