Badshahi Naan (Deep-fried leavened flour bread)

Badshahi Naan (Deep-fried leavened flour bread)

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Servings: 6
Calories: 695


  • 2.2 lb Refined flour maida
  • 2 tsp Yeast granulated
  • 2 tsp Sugar
  • 8 floz Water lukewarm
  • Salt to taste
  • 4 tsp Butter
  • 7 floz Milk warm
  • 2 Eggs beaten
  • 1 tsp Onion seeds kalonji
  • Ghee for deep-frying


  • Mix the yeast, sugar, and water together. Keep aside for 10 minutes.
  • Sift the flour and salt. Rub in the butter till the mixture becomes crumbly.
  • Add the yeast mixture, milk, and eggs; knead into a smooth, elastic dough. Cover with a damp cloth and keep in a warm place to rise. It should rise to almost double its volume.
  • Knead again and divide the dough into 16 balls. Roll each out into a 3/4 inch. - thick disc. Lay the discs on a greased tray; sprinkle onion seeds. Let the discs rise again till they double in size.
  • Deep-fry the discs in a wok till golden brown. Remove and drain the excess oil. Serve hot.
Calories: 695 kcal
Carbohydrates: 132 g
Protein: 22 g
Fat: 8g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 65 mg
Sodium: 67 mg
Potassium: 283 mg
Fiber: 37 g
Sugar: 4 g
Vitamin A: 218 IU
Vitamin C: 1 mg
Calcium: 78 mg
Iron: 8 mg
Dishes Bread
Cuisine Indian
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