One of our favorite restaurant in San Diego is Himalayan Grill and love the Himalayan naan which is our standard order. It is stuffed with desiccated coconut, nuts and raisins and mildly sweet which is perfect when paired with any gravy dish. I had been wanting to try it at home, and tried the same filling in a paratha instead of naan. This is fairly simple to make and gives a nice flavor and mildly sweet.
Makes 8
Ingredients Required:
For the dough:
Wheat Flour - 2 cups
Salt - 1 tsp
Ghee - 1 tbslp
Oil - 1 tblsp
Water - 1 cup
For the filling:
Desiccated coconut - 1/2 cup
Almond flour - 1/4 cup
Cashew - 1/4 cup
Golden Raisins - 1/4 cup
Ghee - 1 tblsp
Sugar - 2 tblsp
For cooking:
How to make:
Make the dough:
In a bowl, add the flour, salt and ghee and crumble with fingers.
Slowly add the water and knead the dough till soft and pliable.
Smear with oil on all sides and set aside closed for 10 minutes.
Make the filling:
In a blender, add the desiccated coconut, almond flour, cashews and pulse a few times so the mixture becomes coarse and mixes well.
Add the raisins, sugar and ghee. Mix well and set aside.
Make the parathas:
Divide the dough to 8 equal portions.
Divide the filling to 8 equal portions.
Take a portion of the dough and roll into a smooth ball.
Roll it with a roller to a small disc, by dusting in some extra flour so it does not stick.
Place a portion of the filling in the center.
Bring the sides of the dough together on the top and pinch the extra.
Make sure there are no openings and dust with flour.
Roll them out to a thick circle, gently so the filling does not come out.
Place on a hot griddle and cook for a minute.
Once you see bubbles on top, apply a tsp of ghee and flip.
Cook for another minute and apply another tsp of ghee and flip again.
Cook till you get brown spots in both sides.
Repeat for all the dough.
Serve with gravy of your choice.
Notes:
You can use whole almonds and pulse them to a coarse powder along with cashews instead of almond flour.
Golden raisins has the distinct flavor and hence used in this recipe. Feel free to use raisins of your choice.
Cook them with ghee to enhance the flavor.
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