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Besan Wala Naan Recipe

A flavorful Pakistani naan topped with a savory mixture of gram flour, spinach, onions, green chilies and spices, then baked and brushed with desi ghee.
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Ingredients Method Notes

Ingredients
  

  • 2 cups gram flour besan
  • ½–¾ cup water as required
  • 1 medium onion finely chopped
  • ½ cup fresh spinach finely chopped
  • 2 green chilies thinly sliced
  • 1 tsp red chili powder
  • ½ tsp coriander powder
  • ½ tsp garam masala
  • Salt to taste
  • 6 plain naans
  • 3 tbsp melted desi ghee for brushing
  • Extra sliced green chilies optional

Method
 

  1. Preheat the oven to 200°C or 400°F. Lightly grease or line a baking tray.
  2. In a mixing bowl, combine the gram flour, onion, spinach, green chilies, red chili powder, coriander powder, garam masala and salt.
  3. Add water gradually and mix until a thick, spreadable batter forms.
  4. Arrange the naan on the prepared baking tray.
  5. Spread the besan mixture evenly over each naan, leaving a small border around the edges.
  6. Garnish with additional green chili slices, if desired.
  7. Bake for 8–12 minutes or until the topping is completely cooked and the naan is lightly crisp around the edges.
  8. Remove from the oven and immediately brush with melted desi ghee.
  9. 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.