Besan Wala Naan is a delicious Pakistani-style flatbread topped with a savory mixture of gram flour, spinach, onions, green chilies and aromatic spices. It is baked until the besan topping is perfectly cooked and the naan becomes lightly crisp around the edges.
A generous brushing of warm desi ghee makes it even more flavorful and gives the naan an irresistible traditional finish. Serve it with chilled yogurt, mint raita, chutney or your favorite curry for a satisfying lunch, dinner or iftar meal.
What Is Besan Wala Naan?
Besan Wala Naan is different from regular naan because it is covered with a thick, seasoned gram flour topping before being baked. In this recipe, ready-made or homemade plain naan is used as the base.
The topping is prepared with besan, finely chopped onion, fresh spinach, green chilies and traditional Pakistani spices. Once baked, it creates a flavorful layer that is soft inside with lightly crisp edges.
It is an easy way to turn simple naan into a filling and flavorful meal.
Why You’ll Love This Recipe
- Quick and easy to prepare
- Full of traditional Pakistani flavors
- Made with simple everyday ingredients
- A delicious way to include spinach in your meal
- Perfect for lunch, dinner or Ramadan iftar
- Finished with aromatic desi ghee
- Easily adjustable according to your spice preference
Ingredients You’ll Need
Gram Flour
Besan, also known as gram flour or chickpea flour, forms the base of the savory topping. Make sure the topping cooks completely because undercooked besan can have a raw and slightly bitter taste.
Plain Naan
You can use homemade, bakery-bought or packaged plain naan. Slightly thick naan works best because it holds the besan topping without becoming soggy.
Spinach
Fresh, finely chopped spinach adds color, freshness and a mild earthy flavor. Wash the spinach thoroughly and pat it dry before chopping.
Onion
Finely chopped onion adds sweetness, texture and moisture to the topping.
Green Chilies
Green chilies give the naan its traditional spicy kick. Use more or fewer according to your preference.
Spices
Red chili powder, coriander powder and garam masala give the besan topping a warm, savory flavor.
Desi Ghee
Brush the hot naan generously with desi ghee immediately after baking. This adds richness, aroma and an authentic desi taste.
How to Make Besan Wala Naan
1. Preheat the Oven
Preheat your oven to 200°C or 400°F. Lightly grease a large baking tray or line it with parchment paper.
2. Prepare the Besan Topping
Add gram flour, chopped onion, spinach, green chilies, red chili powder, coriander powder, garam masala and salt to a mixing bowl.
Gradually add water while stirring until you have a thick, spreadable mixture. It should not be thin or runny.
3. Top the Naan
Place the naan on the prepared baking tray. Spread an even layer of the besan mixture over each naan, leaving a small border around the edges.
Add a few extra slices of green chili on top if you enjoy more heat.
4. Bake
Bake for 8–12 minutes or until the besan topping is completely set and cooked through. The naan should be lightly golden and crisp around the edges.
If you prefer more color on top, broil it for the final 1–2 minutes while watching carefully.
5. Finish with Desi Ghee
Remove the naan from the oven and immediately brush the top and edges with melted desi ghee. Cut into wedges and serve hot.
Tips for the Best Besan Wala Naan
- Chop the onion and spinach finely so the topping spreads evenly.
- Pat the spinach dry after washing to prevent a watery mixture.
- Add water gradually because onion and spinach release moisture as they sit.
- Keep the batter thick enough to stay on the naan.
- Spread a medium layer of topping so the besan cooks evenly.
- Do not remove the naan until the topping is completely set.
- Brush with desi ghee while the naan is still hot for maximum flavor.
- Avoid overcrowding the baking tray so the naan can crisp properly.
What to Serve with Besan Wala Naan
Besan Wala Naan is flavorful enough to enjoy on its own, but it tastes even better with:
- Mint raita
- Plain yogurt
- Green chutney
- Tamarind chutney
- Fresh cucumber and onion salad
- Mixed vegetable pickle
- Chicken curry
- Daal or chana curry
For Ramadan iftar, cut the naan into smaller wedges and serve it with chutney or raita as a warm savory snack.
Recipe Variations
Extra-Spicy Besan Naan
Add crushed red pepper, extra green chilies or a pinch of black pepper to the topping.
Fresh Herb Naan
Mix chopped coriander or fresh mint into the besan mixture for a brighter, fresher flavor.
Vegetable Besan Naan
Add finely grated carrot, capsicum or spring onion. Keep the quantity moderate so the topping cooks evenly.
Cheesy Besan Naan
Sprinkle a little grated mozzarella or cheddar over the topping during the final few minutes of baking.
Storage and Reheating
Besan Wala Naan tastes best when served fresh and hot.
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat them in the oven, air fryer or on a covered tawa until the topping is hot and the naan becomes lightly crisp again.
Avoid reheating it for too long in the microwave, as this can make the naan soft and chewy.
Besan Wala Naan Recipe
Ingredients
Method
- Preheat the oven to 200°C or 400°F. Lightly grease or line a baking tray.
- In a mixing bowl, combine the gram flour, onion, spinach, green chilies, red chili powder, coriander powder, garam masala and salt.
- Add water gradually and mix until a thick, spreadable batter forms.
- Arrange the naan on the prepared baking tray.
- Spread the besan mixture evenly over each naan, leaving a small border around the edges.
- Garnish with additional green chili slices, if desired.
- Bake for 8–12 minutes or until the topping is completely cooked and the naan is lightly crisp around the edges.
- Remove from the oven and immediately brush with melted desi ghee.
- Cut into wedges and serve hot with raita, chutney or pickle.
Notes
- Add water gradually to prevent the besan mixture from becoming runny.
- Dry the spinach properly after washing it.
- The topping must be cooked completely before serving.
- For a richer traditional taste, use desi ghee instead of regular butter or oil.
Frequently Asked Questions
Can I prepare the besan mixture in advance?
You can chop the vegetables in advance, but it is better to mix the topping shortly before baking. Onion and spinach release water and can make the mixture too thin if left for a long time.
Can I make this naan on a stovetop?
Yes. Place the topped naan in a heavy pan over low heat and cover it with a lid. Cook until the besan topping is completely set. You can then place it briefly under a grill for better color.
How do I know when the besan topping is cooked?
The topping should look firm and dry rather than wet or glossy. It should hold its shape when touched lightly and should not smell like raw gram flour.
Can I use frozen naan?
Yes. Allow the naan to soften slightly so you can spread the topping evenly. You do not need to fully thaw it before baking.
Can I replace spinach with another herb?
Yes. You can use fresh coriander, fenugreek leaves or spring onion, although each will give the naan a slightly different flavor.
More Homemade Bread Recipes
If you enjoyed this Besan Wala Naan, explore more homemade naan, roti, paratha and traditional Pakistani flatbread recipes on RecipesTable. These comforting breads are perfect for serving with curries, lentils, kebabs and chutneys.
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