18 Delicious Besan Flour Recipes Perfect for Every Occasion

Are you ready to transform your meals with the magic of besan flour? This versatile ingredient is the secret star of countless dishes, from quick weeknight dinners to festive treats that’ll dazzle your guests. Whether you’re craving something savory or sweet, our roundup of 18 delicious besan flour recipes has something for every occasion. Dive in and discover how easy it is to bring a touch of culinary creativity to your table!

Besan Chilla (Savory Chickpea Pancakes)

Besan chilla, a humble yet nourishing dish, whispers the comforts of home through its simple ingredients and effortless preparation. Brimming with the earthy goodness of chickpea flour, it’s a canvas for both tradition and personal touch.

Ingredients

• 1 cup chickpea flour, finely sifted
• 1/4 cup red onion, finely minced
• 1/4 cup cilantro, finely chopped
• 1/2 tsp turmeric powder
• 1/2 tsp cumin seeds
• 1/4 tsp asafoetida
• 1/2 cup water, at room temperature
• 2 tbsp clarified butter
• 1/2 tsp sea salt

Instructions

1. In a large mixing bowl, combine the sifted chickpea flour, minced red onion, chopped cilantro, turmeric powder, cumin seeds, asafoetida, and sea salt.
2. Gradually add water to the mixture, whisking continuously to avoid lumps, until a smooth, pourable batter forms. Let the batter rest for 10 minutes to allow the flavors to meld.
3. Heat a non-stick skillet over medium heat (350°F) and lightly brush with clarified butter.
4. Pour 1/4 cup of the batter onto the skillet, tilting it gently to spread the batter into a thin, even circle.
5. Cook for 2-3 minutes, or until the edges begin to lift and the bottom is golden brown. Flip carefully and cook for another 2 minutes on the other side.
6. Transfer the chilla to a plate and repeat the process with the remaining batter, brushing the skillet with clarified butter as needed.

Whispering of warmth and comfort, these besan chillas boast a delicate crispness yielding to a soft, flavorful interior. Serve them folded over with a dollop of yogurt or a sprinkle of chaat masala for an extra burst of flavor.

Besan Ladoo (Sweet Chickpea Flour Balls)

Yesterday, as the golden light of late summer streamed through my kitchen window, I found myself reaching for the familiar comfort of besan ladoo, a sweet that whispers of home and heritage. Its simplicity belies the depth of flavor, a testament to the magic that can be woven from just a few ingredients.

Ingredients

• 2 cups chickpea flour, finely sifted
• 1 cup clarified butter (ghee), at room temperature
• 1 cup powdered sugar, sifted
• 1/2 tsp cardamom powder, freshly ground
• 2 tbsp sliced almonds, for garnish

Instructions

1. Heat a heavy-bottomed skillet over medium-low heat and add the chickpea flour. Toast it gently, stirring continuously with a wooden spoon, for about 15 minutes or until it emits a nutty aroma and turns a shade darker. Tip: Constant stirring prevents burning and ensures even toasting.
2. Remove the skillet from heat and let the flour cool to room temperature, about 20 minutes. This step is crucial for the texture of the ladoos.
3. Once cooled, transfer the flour to a large mixing bowl. Add the clarified butter and mix with your fingertips until the mixture resembles coarse breadcrumbs. Tip: Using your hands helps in evenly distributing the ghee.
4. Gradually add the powdered sugar and cardamom powder to the mixture, kneading gently until everything is well incorporated and the mixture starts to come together.
5. Pinch small portions of the mixture and roll between your palms to form smooth, round balls, about 1 inch in diameter. If the mixture crumbles, press a bit more firmly; the warmth from your hands will help bind it. Tip: Lightly greasing your palms with ghee can prevent sticking.
6. Garnish each ladoo with sliced almonds, pressing them lightly so they adhere.

Finished ladoos are a delightful contrast of textures—crumbly yet moist, with the aromatic cardamom lending a whisper of spice. Serve them nestled in a bed of edible rose petals for an elegant touch, or simply enjoy them as they are, a sweet homage to tradition.

Besan Ka Halwa (Chickpea Flour Pudding)

Gently, the aroma of roasted chickpea flour fills the kitchen, a comforting whisper of sweetness and warmth that promises a dessert both nourishing and indulgent. Besan Ka Halwa, with its golden hue and velvety texture, is a testament to the simplicity and depth of traditional flavors, a dish that feels like a quiet celebration.

Ingredients

• 1 cup chickpea flour, finely sifted
• 1/2 cup clarified butter (ghee)
• 3/4 cup granulated sugar
• 1 1/2 cups whole milk, warmed to 110°F
• 1/4 tsp cardamom powder, freshly ground
• 2 tbsp slivered almonds, lightly toasted
• 1 tbsp golden raisins

Instructions

1. In a heavy-bottomed skillet, melt the clarified butter over medium-low heat until it shimmers but does not smoke.
2. Add the sifted chickpea flour to the skillet, stirring continuously with a wooden spoon to prevent clumping, for about 15 minutes or until the flour turns a deep golden brown and releases a nutty fragrance.
3. Gradually pour in the warmed milk, stirring vigorously to incorporate it smoothly into the flour mixture, ensuring no lumps form.
4. Reduce the heat to low and add the granulated sugar, stirring until it completely dissolves and the mixture thickens to a pudding-like consistency, about 10 minutes.
5. Sprinkle in the cardamom powder, stirring to distribute it evenly throughout the halwa.
6. Remove the skillet from the heat and let the halwa rest for 5 minutes, allowing the flavors to meld.
7. Garnish with slivered almonds and golden raisins before serving warm.

Buttery and rich, the halwa offers a melt-in-your-mouth experience, with the cardamom adding a whisper of spice. Serve it in small clay pots for an earthy touch, or alongside a scoop of vanilla bean ice cream for a contrast in temperatures and textures.

Besan Puda (Spicy Chickpea Flour Pancakes)

Curling up with a warm plate of Besan Puda transports me back to quiet mornings, where the sizzle of chickpea batter hitting the pan was the only sound needed to start the day. These spicy chickpea flour pancakes, with their golden edges and soft centers, are a testament to the beauty of simple ingredients coming together.

Ingredients

• 1 cup chickpea flour, finely sifted
• 1/4 cup red onion, finely minced
• 1 green chili, seeds removed and finely chopped
• 1/4 cup cilantro, finely chopped
• 1/2 tsp turmeric powder
• 1/2 tsp cumin seeds
• 1/2 tsp salt
• 3/4 cup water
• 2 tbsp clarified butter

Instructions

1. In a large mixing bowl, combine the sifted chickpea flour, minced red onion, chopped green chili, cilantro, turmeric powder, cumin seeds, and salt.
2. Gradually add water to the dry ingredients, whisking continuously to avoid lumps, until a smooth, pourable batter forms. Let the batter rest for 10 minutes to allow the flavors to meld.
3. Heat a non-stick skillet over medium heat (350°F) and add 1/2 tbsp of clarified butter, swirling to coat the pan evenly.
4. Pour 1/4 cup of the batter into the center of the pan, using the back of a spoon to gently spread it into a 6-inch circle.
5. Cook the pancake for 2-3 minutes, or until the edges begin to lift and the bottom is golden brown. Flip carefully and cook for an additional 2 minutes on the other side.
6. Transfer the cooked pancake to a plate and repeat the process with the remaining batter, adding more clarified butter to the pan as needed.
7. Serve the Besan Puda hot, garnished with additional cilantro and a side of mint chutney for an extra layer of flavor.

Offering a delightful crunch with each bite, these pancakes are wonderfully aromatic, with the earthiness of chickpea flour perfectly balanced by the heat of green chili. For a twist, try folding in some grated paneer into the batter before cooking, adding a creamy texture that contrasts beautifully with the crisp edges.

Besan Ki Barfi (Chickpea Flour Fudge)

On a quiet evening, when the air carries the faintest hint of autumn, there’s something deeply comforting about turning to the simplicity of besan ki barfi. This chickpea flour fudge, with its rich, nutty sweetness, feels like a warm embrace, a reminder of the joy found in life’s simple pleasures.

Ingredients

• 1 cup chickpea flour (besan), finely sifted
• 1/2 cup clarified butter (ghee)
• 1/2 cup granulated sugar
• 1/4 cup water
• 1/4 teaspoon cardamom powder
• 2 tablespoons sliced almonds, for garnish

Instructions

1. Heat a heavy-bottomed pan over medium-low heat and add the clarified butter, allowing it to melt completely.
2. Add the sifted chickpea flour to the pan, stirring continuously to prevent lumps. Cook for 15-20 minutes until the flour turns a deep golden color and releases a nutty aroma.
3. In a separate saucepan, combine the granulated sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves completely. Cook until the syrup reaches a one-string consistency (approximately 230°F on a candy thermometer).
4. Slowly pour the sugar syrup into the roasted chickpea flour, stirring vigorously to incorporate without forming lumps. Add the cardamom powder and mix well.
5. Transfer the mixture to a greased tray, smoothing the top with a spatula. Sprinkle the sliced almonds evenly over the surface, gently pressing them into the mixture.
6. Allow the barfi to cool at room temperature for 1 hour, then refrigerate for an additional hour to set completely.
7. Cut into squares or diamonds using a sharp knife, wiping the blade clean between cuts for neat edges.

Kindly note, the barfi should have a firm yet slightly crumbly texture, with the cardamom lending a subtle warmth to the sweet, nutty flavors. For an elegant presentation, serve each piece atop a small square of edible gold leaf or alongside a cup of masala chai.

Besan Kadhi (Chickpea Flour Curry)

On a quiet evening, when the air carries a hint of autumn’s approach, there’s something deeply comforting about stirring a pot of besan kadhi. This chickpea flour curry, with its velvety texture and harmonious blend of spices, feels like a warm embrace, a reminder of the simple joys that cooking can bring.

Ingredients

• 1 cup chickpea flour (besan)
• 4 cups cold water, divided
• 2 tablespoons clarified butter (ghee)
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 inch ginger, finely grated
• 2 cloves garlic, minced
• 1 cup plain yogurt, whisked until smooth
• 1 tablespoon fresh cilantro, finely chopped
• 1 teaspoon salt

Instructions

1. In a large mixing bowl, combine chickpea flour with 1 cup of cold water, whisking until smooth to avoid lumps.
2. Heat clarified butter in a heavy-bottomed pot over medium heat. Add cumin seeds, stirring until they crackle and release their aroma, about 30 seconds.
3. Stir in turmeric powder, red chili powder, grated ginger, and minced garlic, cooking for another 30 seconds until fragrant.
4. Pour in the remaining 3 cups of cold water, followed by the chickpea flour mixture, whisking continuously to ensure a smooth consistency.
5. Bring the mixture to a gentle boil, then reduce heat to low. Simmer uncovered for 20 minutes, stirring occasionally to prevent sticking.
6. Add whisked yogurt to the pot, stirring gently to incorporate without curdling. Simmer for an additional 10 minutes.
7. Season with salt, adjusting as needed, and garnish with fresh cilantro before serving.

Besan kadhi is a dish that sings with the subtle nuttiness of chickpea flour, balanced by the tang of yogurt and the warmth of spices. Serve it over steamed basmati rice or with soft, pillowy rotis for a meal that comforts and satisfies.

Besan Roti (Chickpea Flour Flatbread)

On a quiet evening, when the air carries a hint of autumn’s approach, there’s a simple yet profound comfort in preparing besan roti. This chickpea flour flatbread, with its earthy aroma and tender texture, feels like a warm embrace from the kitchen.

Ingredients

• 1 cup finely milled chickpea flour (besan)
• 1/4 cup whole wheat flour
• 1/2 tsp kosher salt
• 1/4 tsp turmeric powder
• 1/2 cup lukewarm water (approximately 110°F)
• 2 tbsp clarified butter (ghee), melted
• 1 tbsp fresh cilantro, finely chopped
• 1/2 tsp cumin seeds

Instructions

1. In a large mixing bowl, combine the chickpea flour, whole wheat flour, kosher salt, and turmeric powder, whisking to ensure an even distribution of dry ingredients.
2. Gradually add the lukewarm water to the dry mixture, kneading with your hands to form a soft, pliable dough. If the dough feels sticky, lightly dust with additional chickpea flour.
3. Cover the dough with a damp cloth and let it rest for 15 minutes at room temperature to allow the flours to hydrate fully.
4. Divide the dough into 4 equal portions, rolling each into a smooth ball between your palms.
5. On a lightly floured surface, flatten each ball with a rolling pin into a 6-inch circle, aiming for uniform thickness to ensure even cooking.
6. Heat a cast-iron skillet over medium heat (350°F) for 2 minutes before cooking. A properly heated skillet prevents the roti from sticking.
7. Place one roti in the skillet, cooking for 1 minute or until small bubbles form on the surface. Flip and cook the other side for an additional minute, applying gentle pressure with a spatula to encourage puffing.
8. Brush the cooked roti with melted clarified butter and sprinkle with cumin seeds and chopped cilantro before serving hot.

As you tear into the besan roti, notice its delicate layers and the subtle nuttiness of chickpea flour, a perfect canvas for bold curries or a drizzle of honey for a sweet contrast. The edges crisp beautifully, offering a satisfying crunch with each bite.

Besan Dhokla (Steamed Chickpea Flour Cakes)

Evenings like these call for something light, something that whispers of home and comfort without weighing you down. Besan Dhokla, with its delicate sponginess and subtle tang, is just that—a steamed chickpea flour cake that’s as nourishing as it is comforting.

Ingredients

• 1 cup chickpea flour, sifted
• 1/4 cup plain yogurt
• 3/4 cup water, at room temperature
• 1 tsp ginger paste
• 1 green chili, finely minced
• 1/2 tsp turmeric powder
• 1 tbsp lemon juice
• 1 tsp sugar
• 1/2 tsp baking soda
• 1 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tbsp fresh cilantro, finely chopped
• 1 tbsp grated coconut

Instructions

1. In a large mixing bowl, combine the sifted chickpea flour, yogurt, and water. Whisk until smooth and free of lumps.
2. Add the ginger paste, minced green chili, turmeric powder, lemon juice, and sugar to the batter. Mix well to incorporate all the ingredients evenly.
3. Let the batter rest for 15 minutes to allow the flavors to meld and the flour to fully hydrate.
4. Just before steaming, gently fold in the baking soda to aerate the batter, ensuring a light and fluffy texture.
5. Grease a steaming tray with vegetable oil and pour the batter in, smoothing the top with a spatula.
6. Steam the batter over medium heat for 15 minutes, or until a toothpick inserted into the center comes out clean.
7. While the dhokla is steaming, heat oil in a small pan and add mustard seeds. Once they begin to pop, remove from heat and set aside for tempering.
8. Once steamed, let the dhokla cool for 5 minutes before cutting into squares. Drizzle with the mustard seed tempering, and garnish with chopped cilantro and grated coconut.

Perfectly steamed dhokla should feel airy and moist, with a balance of tangy and sweet flavors. Serve it warm with a side of mint chutney or enjoy it as is, letting the simplicity of its flavors shine through.

Besan Pakora (Chickpea Flour Fritters)

Golden moments in the kitchen often come from the simplest of recipes, and today, I find myself drawn to the humble yet utterly satisfying besan pakora. There’s something deeply comforting about the way these chickpea flour fritters crisp up, offering a warm embrace in every bite.

Ingredients

• 1 cup chickpea flour, finely sifted
• 1/2 cup cold sparkling water
• 1 small red onion, thinly sliced
• 1 green chili, finely chopped
• 1/4 cup cilantro leaves, roughly chopped
• 1/2 tsp cumin seeds, toasted
• 1/2 tsp turmeric powder
• 1/4 tsp asafoetida
• 1/2 tsp salt
• 1 cup sunflower oil, for deep frying

Instructions

1. In a large mixing bowl, combine the sifted chickpea flour, toasted cumin seeds, turmeric powder, asafoetida, and salt. Whisk to blend the dry ingredients evenly.
2. Gradually add the cold sparkling water to the dry ingredients, whisking continuously to avoid lumps, until a smooth, thick batter forms. Tip: The sparkling water adds lightness to the batter, ensuring fluffy pakoras.
3. Fold in the thinly sliced red onion, chopped green chili, and cilantro leaves into the batter, ensuring even distribution.
4. Heat the sunflower oil in a deep frying pan over medium heat until it reaches 350°F. Tip: Use a candy thermometer for precise temperature control to achieve perfectly golden pakoras.
5. Using a tablespoon, carefully drop spoonfuls of the batter into the hot oil, frying in batches to avoid overcrowding. Fry each batch for 3-4 minutes, turning once, until golden brown and crispy.
6. Remove the pakoras with a slotted spoon and drain on a wire rack set over a baking sheet. Tip: Draining on a wire rack keeps them crisp, unlike paper towels which can make them soggy.

Unassuming in appearance, these besan pakoras reveal a complex play of textures—crisp on the outside, tender within, with bursts of flavor from the onion and chili. Serve them hot with a side of tamarind chutney or nestle them into a soft roll for an unexpected sandwich twist.

Besan Sheera (Chickpea Flour Dessert)

Evenings like these call for something sweet, something that whispers of home and warmth. Besan Sheera, a humble yet rich dessert made from chickpea flour, is just that—a comforting embrace in a bowl.

Ingredients

• 1 cup fine chickpea flour (besan)
• 1/2 cup clarified butter (ghee)
• 3/4 cup granulated sugar
• 1/4 teaspoon ground cardamom
• 2 tablespoons slivered almonds, lightly toasted
• 1 1/2 cups whole milk, warmed to 110°F
• 1 tablespoon golden raisins

Instructions

1. Heat a heavy-bottomed skillet over medium-low heat and add the clarified butter, allowing it to melt completely.
2. Gradually sprinkle in the chickpea flour, stirring continuously with a wooden spoon to prevent lumps, and cook for 12-15 minutes until the flour turns a deep golden hue and releases a nutty aroma.
3. Carefully pour in the warmed milk, stirring vigorously to incorporate it into the flour mixture without forming lumps.
4. Add the granulated sugar and ground cardamom, continuing to stir until the sugar dissolves completely and the mixture thickens, about 5-7 minutes.
5. Fold in the golden raisins and half of the slivered almonds, reserving the rest for garnish.
6. Remove from heat and let the sheera rest for 2 minutes to allow the flavors to meld.
7. Transfer to serving bowls, garnish with the remaining almonds, and serve warm.

Just as it is, the sheera offers a velvety texture that melts on the tongue, with the cardamom and almonds lending a fragrant crunch. For an indulgent twist, drizzle with a touch of saffron-infused milk before serving.

Besan Cheela with Vegetables

Perhaps there’s no simpler joy than the quiet morning ritual of preparing a meal that nourishes both body and soul, a dish like Besan Cheela with Vegetables, which whispers of home and heart with every bite.

Ingredients

• 1 cup gram flour (besan), sifted
• 1/2 cup finely chopped mixed vegetables (carrots, bell peppers, spinach)
• 1/4 cup fresh cilantro, finely chopped
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/4 tsp asafoetida (hing)
• 1 cup water, at room temperature
• 2 tbsp clarified butter (ghee)
• 1/2 tsp salt

Instructions

1. In a large mixing bowl, combine the sifted gram flour, chopped vegetables, cilantro, cumin seeds, turmeric powder, asafoetida, and salt.
2. Gradually add water to the mixture, whisking continuously to avoid lumps, until a smooth, pourable batter forms. Tip: The consistency should resemble that of pancake batter.
3. Heat a non-stick skillet over medium heat (350°F) and lightly grease with clarified butter.
4. Pour a ladleful of batter onto the skillet, spreading it gently into a thin, even circle. Tip: The thinner the cheela, the crispier it will be.
5. Cook for 2-3 minutes until the edges begin to lift and the bottom is golden brown. Drizzle a few drops of clarified butter around the edges.
6. Flip the cheela carefully and cook for another 2 minutes until the other side is equally golden. Tip: Press down lightly with a spatula to ensure even cooking.
7. Transfer to a plate and repeat with the remaining batter, greasing the skillet as needed.

Fresh off the skillet, the Besan Cheela boasts a delicate crispness giving way to a soft, flavorful interior. Serve it with a side of tangy tamarind chutney or a dollop of cooling yogurt for a contrast in textures and tastes that elevates this humble dish to something truly special.

Besan Khandvi (Chickpea Flour Rolls)

Falling into the rhythm of the kitchen, there’s something profoundly comforting about the process of making Besan Khandvi. These delicate chickpea flour rolls, with their silky texture and tangy flavor, are a testament to the beauty of simple ingredients transformed through patience and care.

Ingredients

• 1 cup chickpea flour, finely sifted
• 1 cup whole milk yogurt, whisked until smooth
• 1 1/2 cups water, filtered
• 1/2 teaspoon turmeric powder, ground
• 1/2 teaspoon red chili powder, for a subtle heat
• 1 tablespoon clarified butter (ghee), for greasing
• 1 teaspoon mustard seeds, for tempering
• 1 tablespoon fresh cilantro, finely chopped, for garnish
• 1/2 teaspoon asafoetida (hing), for depth
• Salt, 1 teaspoon, or to precise taste

Instructions

1. In a large mixing bowl, combine the sifted chickpea flour, whisked yogurt, water, turmeric powder, red chili powder, and salt. Whisk vigorously until the mixture is completely smooth, with no lumps.
2. Transfer the mixture to a non-stick pan over medium heat. Stir continuously with a wooden spoon for about 10 minutes, or until the mixture thickens to a paste-like consistency that leaves the sides of the pan.
3. Immediately spread the hot mixture thinly and evenly over the back of a greased baking tray using a spatula. Work quickly to ensure an even layer before it cools and sets.
4. Allow the spread mixture to cool for 5 minutes, then cut into 2-inch wide strips. Gently roll each strip into a tight spiral and place on a serving plate.
5. Heat the clarified butter in a small pan over medium heat. Add the mustard seeds and asafoetida, sautéing until the seeds pop, about 30 seconds. Drizzle this tempering over the rolled Khandvi.
6. Garnish with freshly chopped cilantro before serving.

Besan Khandvi offers a delightful contrast of textures, from the soft, melt-in-your-mouth rolls to the slight crunch of the tempering. The tanginess of the yogurt balances beautifully with the earthy tones of the chickpea flour, making it a perfect appetizer or light snack. For an elegant presentation, serve alongside a drizzle of mint chutney and a sprinkle of pomegranate seeds.

Besan Methi Thepla (Fenugreek Chickpea Flour Flatbread)

Venturing into the heart of Gujarati cuisine, we find ourselves drawn to the rustic charm of Besan Methi Thepla, a dish that whispers tales of tradition and the simple joys of home cooking. Its golden hues and aromatic presence invite a moment of pause, a gentle reminder of the warmth that food can bring to our lives.

Ingredients

• 1 cup chickpea flour (besan), sifted
• 1/2 cup whole wheat flour
• 1/4 cup fresh fenugreek leaves (methi), finely chopped
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/4 tsp asafoetida (hing)
• 1 tbsp clarified butter (ghee), plus extra for cooking
• 1/2 cup water, at room temperature
• 1/2 tsp salt

Instructions

1. In a large mixing bowl, combine the sifted chickpea flour, whole wheat flour, chopped fenugreek leaves, turmeric powder, red chili powder, asafoetida, and salt. Mix well to ensure even distribution of spices.
2. Add the clarified butter to the dry ingredients. Using your fingertips, rub the ghee into the flour mixture until it resembles coarse crumbs.
3. Gradually add water, a little at a time, kneading the mixture into a soft, pliable dough. Cover with a damp cloth and let it rest for 15 minutes to allow the gluten to relax.
4. Divide the dough into 8 equal portions. Roll each portion into a smooth ball between your palms.
5. On a lightly floured surface, roll each ball into a thin, round disc (about 6 inches in diameter), applying even pressure to maintain uniform thickness.
6. Heat a cast-iron skillet over medium heat (350°F). Place a rolled thepla on the skillet and cook for 30 seconds, or until small bubbles appear on the surface.
7. Flip the thepla and spread a few drops of clarified butter on the cooked side. Cook for another 30 seconds, then flip again and butter the other side. Cook until both sides are golden brown and crisp, about 1 minute per side.
8. Transfer the cooked thepla to a plate lined with a clean kitchen towel to keep warm. Repeat the process with the remaining dough portions.

Golden and fragrant, these theplas boast a delightful crispness on the outside with a tender, flavorful interior. Serve them warm with a side of tangy mango pickle or a dollop of creamy yogurt for a meal that comforts and satisfies in equal measure.

Besan Papdi (Chickpea Flour Crackers)

Kneading the dough for Besan Papdi feels like tracing the contours of tradition with each press of the fingers, a quiet homage to the simplicity and depth of flavors that define this beloved snack. The golden hue of chickpea flour, mingling with the richness of clarified butter, promises a crispness that’s both delicate and satisfying.

Ingredients

• 1 1/2 cups chickpea flour, finely sifted
• 1/4 cup clarified butter (ghee), at room temperature
• 1/2 teaspoon carom seeds (ajwain)
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/4 cup water, ice-cold
• 1/2 teaspoon sea salt, finely ground
• 2 tablespoons vegetable oil, for frying

Instructions

1. In a large mixing bowl, combine the sifted chickpea flour, clarified butter, carom seeds, turmeric powder, red chili powder, and sea salt. Mix until the mixture resembles coarse crumbs.
2. Gradually add ice-cold water, one tablespoon at a time, kneading gently to form a firm, smooth dough. Tip: The dough should not stick to your hands; if it does, add a little more chickpea flour.
3. Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion into a thin sheet, about 1/8 inch thick. Tip: Rolling between two sheets of parchment paper prevents sticking and ensures even thickness.
4. Using a sharp knife or a pizza cutter, cut the rolled dough into 2-inch squares or diamonds. Prick each piece lightly with a fork to prevent puffing during frying.
5. Heat vegetable oil in a deep frying pan over medium heat (350°F). Fry the papdi in batches, turning once, until golden and crisp, about 2-3 minutes per batch. Tip: Maintain the oil temperature to ensure even cooking without absorbing excess oil.
6. Transfer the fried papdi to a paper towel-lined plate to drain excess oil. Allow to cool completely before storing in an airtight container.

Delightfully crisp and fragrant, these Besan Papdi carry the warmth of spices and the earthy notes of chickpea flour, making them a perfect companion to a cup of masala chai or as a crunchy topping for chaats. Their versatility invites you to experiment with dips or to enjoy them as they are, a testament to the beauty of simplicity.

Besan Masala Toast

Gently, the morning light filters through the kitchen window, casting a warm glow on the counter where a simple yet transformative dish begins to take shape. Besan Masala Toast, a humble yet richly flavored creation, invites a moment of pause and savor in the rush of daily life.

Ingredients

• 1 cup besan (gram flour), sifted
• 1/2 cup water, room temperature
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp cumin seeds
• 1/4 cup fresh cilantro, finely chopped
• 1 small red onion, finely diced
• 1 tbsp clarified butter (ghee)
• 2 slices whole grain bread
• Salt, to taste

Instructions

1. In a medium mixing bowl, combine sifted besan, water, turmeric powder, red chili powder, and salt. Whisk until a smooth, lump-free batter forms. Let rest for 5 minutes to allow the flavors to meld.
2. Heat a non-stick skillet over medium heat (350°F) and add cumin seeds. Toast for 30 seconds until fragrant, then stir into the besan batter along with chopped cilantro and diced red onion.
3. Spread clarified butter evenly on one side of each bread slice. Dip the unbuttered side into the besan batter, ensuring an even coat without saturation.
4. Place the bread, batter-side down, onto the skillet. Cook for 2-3 minutes until the edges lift easily and the underside is golden brown. Flip and cook the buttered side for 1-2 minutes until crisp.
5. Transfer to a cutting board, slice diagonally, and serve immediately. For an extra touch, drizzle with a bit of clarified butter and a sprinkle of fresh cilantro.

Overtly crisp on the outside with a softly spiced interior, this toast pairs beautifully with a tangy tamarind chutney or a cooling cucumber raita. The interplay of textures and flavors makes it a versatile choice for any meal, inviting creativity with each bite.

Besan Sev (Chickpea Flour Noodles)

Now, as the quiet hum of the kitchen fills the space, let’s turn our attention to Besan Sev, a dish that carries the warmth of tradition and the simplicity of home cooking. These chickpea flour noodles, crisp and golden, are a testament to the beauty of minimalist ingredients coming together to create something truly special.

Ingredients

• 1 cup chickpea flour, sifted
• 2 tablespoons clarified butter, melted
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/4 teaspoon asafoetida
• 1/2 cup water, at room temperature
• 1/2 teaspoon salt
• 2 cups vegetable oil, for deep frying

Instructions

1. In a large mixing bowl, combine the sifted chickpea flour, turmeric powder, red chili powder, asafoetida, and salt. Whisk these dry ingredients together until uniformly mixed.
2. Gradually add the melted clarified butter to the dry ingredients, mixing continuously to ensure even distribution.
3. Slowly incorporate the water into the mixture, kneading gently to form a smooth, pliable dough. The dough should not stick to your hands; if it does, add a little more chickpea flour.
4. Heat the vegetable oil in a deep frying pan over medium heat until it reaches 350°F. Use a candy thermometer for accuracy.
5. Using a sev maker or a pasta maker with the appropriate attachment, press the dough directly into the hot oil in a circular motion to form thin noodles.
6. Fry the noodles for 2-3 minutes or until they turn golden brown and crisp, stirring occasionally to ensure even cooking.
7. Remove the sev from the oil using a slotted spoon and drain on paper towels to absorb excess oil.

Vibrant in color and with a satisfying crunch, Besan Sev is a delightful snack on its own or as a crunchy topping for chaats and salads. Its earthy flavors, accentuated by the warmth of spices, make it a versatile addition to any meal.

Besan Pinni (Chickpea Flour Sweet Balls)

Musing over the quiet hum of the kitchen, I find myself drawn to the warmth of traditional sweets, especially those that carry the essence of home. Besan Pinni, with its rich, nutty flavors and melt-in-your-mouth texture, is a cherished recipe that feels like a hug in every bite.

Ingredients

• 1 cup chickpea flour, finely sifted
• 1/2 cup clarified butter (ghee)
• 1/2 cup powdered sugar, sifted
• 1/4 cup almond flour
• 1/4 cup crushed pistachios
• 1 tsp cardamom powder
• 1 tbsp edible gum (gond), crushed

Instructions

1. In a heavy-bottomed pan, heat the clarified butter over medium-low heat (approximately 250°F) until it melts completely.
2. Add the edible gum to the melted ghee and fry until it puffs up, about 1-2 minutes, stirring constantly to prevent burning.
3. Gradually add the sifted chickpea flour to the pan, stirring continuously to avoid lumps, and roast on low heat until it turns golden brown and releases a nutty aroma, about 10-12 minutes.
4. Remove the pan from heat and let the mixture cool slightly, for about 5 minutes, to prevent the sugar from melting when added.
5. Mix in the powdered sugar, almond flour, crushed pistachios, and cardamom powder until well combined and the mixture resembles a coarse dough.
6. While the mixture is still warm, take small portions and roll them into 1-inch balls, applying gentle pressure to ensure they hold their shape.
7. Let the pinni cool completely at room temperature before serving to allow them to firm up.

Offering a delightful contrast between the crisp exterior and the soft, crumbly interior, Besan Pinni is a testament to the simplicity of ingredients transforming into something extraordinary. Serve these sweet balls alongside a cup of masala chai for an afternoon treat that comforts and satisfies.

Besan Chutney (Chickpea Flour Dip)

Remembering the first time I encountered Besan Chutney, its golden hue and earthy aroma instantly transported me to a simpler time, where flavors spoke louder than words. This chickpea flour dip, with its velvety texture and subtle spice, is a testament to the beauty of minimalist cooking.

Ingredients

• 1 cup chickpea flour, sifted
• 2 cups water, filtered
• 2 tbsp clarified butter (ghee)
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tbsp fresh lemon juice
• 1/2 tsp salt, finely ground
• 2 tbsp fresh cilantro, finely chopped

Instructions

1. In a heavy-bottomed skillet, heat the clarified butter over medium heat (350°F) until it shimmers.
2. Add the cumin seeds, toasting them for 30 seconds or until they release their aroma, stirring constantly to prevent burning.
3. Reduce the heat to low (250°F) and gradually whisk in the sifted chickpea flour, cooking for 2 minutes until it turns a light golden color.
4. Slowly pour in the filtered water, whisking continuously to avoid lumps, and bring the mixture to a gentle simmer.
5. Stir in the turmeric powder, red chili powder, and salt, simmering for 5 minutes until the mixture thickens to a custard-like consistency.
6. Remove from heat and fold in the fresh lemon juice and chopped cilantro, adjusting the seasoning if necessary.
7. Let the chutney rest for 10 minutes before serving to allow the flavors to meld beautifully.

Zesty and comforting, this Besan Chutney pairs wonderfully with steamed rice or as a dip for crispy vegetables. Its creamy texture and warm spices make it a versatile addition to any meal, inviting you to explore the depths of its simplicity.

Summary

Great news for all besan flour enthusiasts! This roundup of 18 delicious recipes offers something for every occasion, from savory snacks to sweet treats. We hope these ideas inspire your next kitchen adventure. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!