Peshawari Naan
Lunch • India
How to Make Peshawari Naan (Traditional & Healthy Version)
Peshawari Naan is a beloved North Indian bread that originated in the region of Punjab, especially in areas close to the historic city of Peshawar, now in Pakistan but culturally tied to North India. This naan is famous for its rich, nutty stuffing made with dry fruits, coconut, and nuts, offering a delightful blend of sweet and savory flavors. Traditionally baked in a tandoor, Peshawari Naan is often enjoyed during special occasions, weddings, and festive celebrations like Diwali and Holi, when family gatherings are abundant and lavish meals are prepared. With its slightly crispy exterior and soft, pillowy interior, Peshawari Naan pairs beautifully with creamy curries such as dal makhani or paneer butter masala. The stuffing of khoya, badam (almonds), kishmish (raisins), and grated coconut makes it not only delicious but also nutrient-dense. In modern Indian homes, health-conscious adaptations use whole wheat atta and minimal ghee, making this naan a smart choice for calorie trackers who love traditional Indian foods. Whether served at lunch or as a special festive treat, Peshawari Naan brings the essence of North Indian culinary heritage to your table.
Ingredients(for 1 naan per serving (approx. 120g))
- 1 cup Whole wheat atta (Indian wheat flour)
- 1/2 cup Maida (refined flour)
- 1/4 cup Dahi (curd/yogurt)
- 1 tbsp Ghee (clarified butter)
- 1/2 tsp Baking powder
- 1/2 tsp Salt (namak)
- as needed Warm water (for kneading)
- 2 tbsp Khoya (mawa, evaporated milk solids)
- 1 tbsp Raisins (kishmish)
- 1 tbsp Almonds (badam, finely chopped)
- 1 tbsp Cashews (kaju, finely chopped)
- 1 tbsp Desiccated coconut (nariyal)
- 1 tsp Honey (optional for brushing) - optional
Instructions
- 1
Mix whole wheat atta, maida, salt, baking powder, dahi, and ghee in a large bowl. Gradually add warm water and knead into a soft dough. Cover and let it rest for 30 minutes.
5 minutes
Allow the dough to rest for a softer naan.
- 2
Prepare the stuffing by combining khoya, raisins, chopped almonds, cashews, and desiccated coconut in a bowl. Mix well to form a uniform filling.
5 minutes
Ensure nuts are finely chopped for even distribution.
- 3
Divide the dough into equal portions. Flatten each portion and place a spoonful of the stuffing in the center. Seal the edges and gently roll into an oval shape.
5 minutes
Seal well to prevent stuffing leakage while cooking.
- 4
Preheat tawa or skillet on medium heat. Place the naan on the hot tawa and cook for 2-3 minutes until bubbles appear. Flip and cook the other side, pressing gently.
4 minutes
Cook covered for extra softness.
Why This Dish is Healthy
This healthy Peshawari Naan recipe incorporates whole grains, nuts, and minimal ghee, making it suitable for calorie-conscious eaters. Whole wheat atta lowers the glycemic index, supporting sustained energy release. Nuts and dry fruits add essential nutrients without excessive sugar. By reducing maida and ghee, the recipe supports weight management and heart health, aligning perfectly with IndianCalorie’s mission of mindful eating.
Using whole wheat atta instead of only maida increases fiber content, aiding digestion and keeping you fuller for longer. The nuts and dry fruits in the stuffing provide healthy fats, protein, vitamins (B-complex, E), and minerals such as magnesium and potassium. Khoya adds calcium and energy, while coconut offers medium-chain fatty acids. Ghee, used minimally, supplies fat-soluble vitamins. This balanced combination makes Peshawari Naan a nourishing addition to your lunch.
Pro Tips
- 💡Tip 1: Resting the dough makes naan softer and easier to roll.
- 💡Tip 2: Use finely chopped nuts for a smoother stuffing and even flavor.
- 💡Tip 3: Cook naan on high heat for authentic texture and quick puffing.
Storage & Serving
Store leftover naans in an airtight container for up to 24 hours. Reheat on tawa or in a microwave for 30 seconds. For longer storage, freeze cooked naan with parchment between pieces and reheat before serving.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 270.0 kcal |
