Zaiqa Cooking: Besan Naan

If you’re a fan of fried food, then this recipe is for you. Thick batter-covered naan. Mmmm…I enjoy Besan Naan on rainy days. It is the best, most comforting, fun, and delicious snack to have. I remember growing up (and still till this day) when it poured down raining (while me and my siblings would play in the rain,), our Ami would make Besan Naans with Chai. We would take shelter from the rain, take a bite of the Besan Naan, and quickly run back into the rain to play. Besan is a form that comes from chickpeas, which are dry or roasted and then ground into flour. Besan has many nutritional benefits, such as potassium, magnesium, and fiber. Check out what other types of grain are great for making flour here on COSMOS. What other types of grains are there to eat? You may even find tasty ones here on Kanopy. Let’s not forget about the spices that help bring the levels of flavor to this recipe. Read about some of the spices that are used in this recipe here on Hoopla.

Ingredients:

2 cups Besan(Chickpea flour) **** (If you do not have store-bought, you can use the recipe at the end of this to make your own at home).
Water at room temperature as needed
½ Teaspoon Salt (If you use a dipping sauce, I would lower the salt to a pinch).
½ Teaspoon Baking Soda
1 Teaspoon Cilantro seeds
1 Teaspoon Red Chili Powder
1 Teaspoon Cumin Seeds
2 Naan Flatbreads (Store bought is fine) cut in 1/2
½ Teaspoon Caraway Seeds
½ Onion sliced thick
½ Jalapeno sliced thinly
Chopped Cilantro (optional)

Paper towel
Plate
Oil
Wok (fry openly)
Stove
Chopping board/knife
Wide Bowl/stirring utensil/tongs

*****Parent/Guardian help as needed

WASH HANDS & PAT DRY.

Directions:

Step One: In a bowl, add your flour, salt and baking soda. The baking soda will help the batter grasp the naan better.
Step Two: Next comes the fun part. With the help of a grown-up, hold the bowl steady and pour the water slowly, a little at a time, into the flour. Using your dominant hand, stir the flour. Add water as needed until a thick, runny batter forms. My Ami would tell me that when you mix Besan batter with your hands, your hands create heat that helps the baking soda make the batter more puffier.
Step Three: Cover the batter with a lid and leave on the countertop for 20-30 mins. Then, prep your other ingredients.
Step Four: Take out your chopping board and knife. With the help of a grown-up, slice your onion, jalapeno, and fresh cilantro (if using). Set aside.
Step Five: With adult supervision, heat your wok/oil on medium-low heat. Tip: To test if your oil is hot, take a wooden skewer and place it in the oil. If there are bubbles around the skewer, then your oil is ready to fry.
Step Six: After 20-30 mins of the batter sitting, use a large spoon to stir the batter. Add your dry spices and your chopped ingredients. Give it a good stir.
Step Seven: With adult supervision, add one-half of the naan into the batter and cover it really well with the batter. Repeat on the other side and carefully place in the hot oil. Fry one side until it turns golden brown, and then flip using tongs to brown the other side until golden (not dark brown).
Step Eight: While the naan is frying, place paper towels on a flat plate to place the naan on. This is also a great time to help clean up any mess lying around.
Step Nine: Repeat with the rest of the naan pieces. Enjoy it hot. Try your Besan Naan with green chili dipping sauce.