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Exotic Cardamom & Coconut Naan Rolls with Mango Chutney Swirl
Discover the tropical twist of Exotic Cardamom & Coconut Naan Rolls with Mango Chutney Swirl. Perfect for a flavorful homemade bread experience!
Embark on a culinary journey with our Exotic Cardamom & Coconut Naan Rolls, infused with the warm, aromatic essence of cardamom and the tropical flair of coconut. This unique bread recipe brings together the rich traditions of naan bread with an unexpected twist of mango chutney swirled into each roll, creating a sweet and savory delight that tantalizes the taste buds.
Naan is traditionally an Indian flatbread known for its soft and pillowy texture. By incorporating coconut milk and shredded coconut, we add a new layer of flavor and moisture, making these rolls not only delicious but also wholesome. Cardamom, a spice revered in South Asian cuisine, provides a fragrant aroma and a hint of spice, while the mango chutney adds a burst of sweetness and tang. Perfect for breakfast, brunch, or as an accompaniment to your favorite curry, these rolls are sure to impress.
Recipe Overview
🥗 Vegetarian
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings
8
Calories
350 kcal
per serving
Cuisine
Indian
Discover the tropical twist of Exotic Cardamom & Coconut Naan Rolls with Mango Chutney Swirl. Perfect for a flavorful homemade bread experience!
Ingredients
- • all-purpose flour: 3 cups
- • warm coconut milk: 1 cup
- • active dry yeast: 2 teaspoons
- • sugar: 1 tablespoon
- • ground cardamom: 1 teaspoon
- • salt: 1 teaspoon
- • shredded coconut: 1/2 cup
- • olive oil: 2 tablespoons
- • mango chutney: 1/2 cup
- • fresh cilantro, chopped: 2 tablespoons
Instructions
- 1 Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 2 In a small bowl, mix warm coconut milk and sugar, then sprinkle the yeast on top. Let it sit for about 5 minutes until it becomes frothy.
- 3 In a large bowl, combine the flour, ground cardamom, salt, and shredded coconut. Pour in the yeast mixture and olive oil. Mix until a soft dough forms.
- 4 Knead the dough on a lightly floured surface for about 8 minutes until smooth and elastic. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm place until it doubles in size, about 1 hour.
- 5 Once risen, punch down the dough and roll it out into a rectangle about 1/4 inch thick. Spread the mango chutney evenly over the surface.
- 6 Roll the dough tightly into a log, then slice into 1-inch thick rolls. Place the rolls on the prepared baking sheet, cut side up, and let them rise for another 20 minutes.
- 7 Bake in the preheated oven for 20 minutes or until golden brown. Let cool slightly before serving.
- 8 Garnish with freshly chopped cilantro before serving to enhance the flavor and add a touch of color.
Serving Suggestions
- • These Exotic Cardamom & Coconut Naan Rolls pair beautifully with a variety of dishes. Serve them alongside a spicy chickpea curry or a refreshing cucumber yogurt salad to balance the sweet and spicy notes. For a delightful brunch, enjoy these rolls with a side of scrambled eggs topped with fresh herbs and a glass of freshly squeezed orange juice. The tangy mango chutney complements the richness of eggs, creating a harmonious flavor profile that's hard to resist. Round off your meal with a light herbal tea or an iced chai latte, which will echo the aromatic cardamom in the rolls, creating a cohesive dining experience.
Storage Tips
To store these naan rolls, allow them to cool completely before placing them in an airtight container. They can be kept at room temperature for up to 2 days. For longer storage, freeze the rolls by wrapping them individually in plastic wrap and placing them in a freezer-safe bag. Reheat in the oven at 300°F (150°C) for about 10 minutes when ready to serve.
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