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Naan recipe and information

Tandoori indian restaurants in Coventry


For a quick version, you can use ready made, white flour chapaties or white tortillas. Cut each into half and make the same as above. The samosas will fry faster than the home-made pastry ones, keeping the oil temperature to medium hot only.  

# 3 cups self-raising flour (maida)

# 1 tbsp oil

# 2 tbsp butter

# 1/2 cup curds fresh

# lt to taste

# 2 tsp baking soda (soda - bicarb)

# warm milk for kneading (oil or water can also be used)




1.Sieve together dry ingredients into a large rimmed plate.

2.Add butter curds, oil and crumble with fingers.

3.When does is like course crumbs, add milk a little at a time, till a soft pliable dough is formed.

4.Cover with wet muslin cloth.

5.Cover with another plate and keep aside for 5 - 6 hours.

6.Knead dough lightly.

7.Break of piece, the size of a medium potato and roll into a thick triangle, using dry dough if required.

8.Place on a pre-warmed griddle (tawa).

9.Apply water on the top part with hands.

10.Invert naan and stick to griddle.

11.Invert griddle and roast over the gas flame directly.

12.Serve hot with a drop of butter on it.