Besan wale naan are famous and unique roadside item in Punjab. The top of the naan is covered with gram flour paste and spices and then deep fried. Hari chutney and raita are the best sides to go with these Besan wale naan.
2 cups wheat flour
1/2 cup besan (gram flour)
1 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
1/2 cup yogurt
2 tablespoons oil
1/2 cup water (or as needed)
1/4 cup chopped coriander leaves (optional)
Butter or ghee for serving
In a mixing bowl, add the wheat flour, besan, salt, sugar, and baking powder. Mix well.
Add yogurt and oil to the flour mixture and mix well with your fingers until the mixture resembles coarse crumbs.
Gradually add water to the mixture and knead into a soft and smooth dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
After the dough has rested, divide it into equal-sized balls. Dust each ball with flour and roll out into a thin circle.
Sprinkle some chopped coriander leaves on the top of the rolled-out dough circle and fold it into a half-moon shape.
Roll out the half-moon shape into a slightly thicker circle.
Heat a tawa or a non-stick pan over medium heat. Once hot, place the rolled-out naan onto the tawa and cook for 30 seconds.
Flip the naan and cook for another 30 seconds. Then, drizzle a few drops of oil on the top of the naan and spread it around with a spatula.
Flip the naan again and cook for 15-20 seconds. Then, drizzle a few more drops of oil on the top of the naan and spread it around with a spatula.
Flip the naan again and cook for another 15-20 seconds, until both sides are golden brown and crispy.
Remove the naan from the tawa and brush it with butter or ghee. Serve hot with your favorite curry or chutney. Enjoy!
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