20 Delicious Besan Recipes for Every Occasion

Oh, the humble chickpea flour—or besan, as it’s lovingly known—is about to become your kitchen’s MVP! Whether you’re craving crispy snacks, cozy dinners, or gluten-free treats, these 20 recipes have you covered for any occasion. Ready to transform simple ingredients into something spectacular? Dive in and discover your new favorites—your taste buds will thank you!

Besan Chilla (Savory Chickpea Flour Pancakes)

Perfect for busy mornings or light dinners, Besan Chilla offers a protein-packed alternative to traditional pancakes with its savory, spiced flavor profile. Preparing these chickpea flour pancakes requires just a few simple steps and common pantry ingredients, making them accessible even for novice cooks. Follow along methodically to achieve golden, flexible chillas every time.

Ingredients

• For the batter: 1 cup chickpea flour, 1/4 cup finely chopped onion, 1/4 cup finely chopped tomato, 1 finely chopped green chili, 2 tablespoons chopped cilantro, 1/2 teaspoon cumin seeds, 1/4 teaspoon turmeric powder, 1/4 teaspoon red chili powder, 1/2 teaspoon salt, 3/4 cup water
• For cooking: 2 tablespoons vegetable oil

Instructions

1. Combine 1 cup chickpea flour, 1/4 cup finely chopped onion, 1/4 cup finely chopped tomato, 1 finely chopped green chili, 2 tablespoons chopped cilantro, 1/2 teaspoon cumin seeds, 1/4 teaspoon turmeric powder, 1/4 teaspoon red chili powder, and 1/2 teaspoon salt in a medium bowl.
2. Gradually add 3/4 cup water while whisking continuously to create a smooth, lump-free batter with a pouring consistency similar to traditional pancake batter.
3. Let the batter rest for 10 minutes to allow the chickpea flour to hydrate fully, which helps prevent tearing during cooking.
4. Heat a non-stick skillet over medium heat until a water droplet sizzles immediately upon contact.
5. Pour 1/4 cup of batter into the center of the hot skillet.
6. Immediately tilt and rotate the skillet in circular motions to spread the batter into a thin, even 6-inch circle.
7. Drizzle 1/2 teaspoon of vegetable oil around the edges of the chilla.
8. Cook for 2-3 minutes until the surface appears dry and the edges begin lifting from the skillet.
9. Flip the chilla carefully using a spatula when the bottom develops golden brown spots.
10. Cook the second side for 1-2 minutes until lightly browned and cooked through.
11. Transfer the cooked chilla to a plate and repeat the process with remaining batter, adding 1/2 teaspoon oil for each chilla.

Soft yet sturdy with a slightly crisp exterior, these chillas deliver a satisfying savory flavor enhanced by the aromatic cumin and subtle heat from chilies. Stack them with a layer of chutney or grated cheese between each pancake for a creative rolled sandwich, or serve them flat with a side of yogurt for dipping—either way, their versatility makes them perfect for any meal.

Besan Laddu (Sweet Chickpea Flour Balls)

Finally, let’s explore Besan Laddu, a traditional Indian sweet that transforms simple chickpea flour into delightful, melt-in-your-mouth balls perfect for celebrations or satisfying your sweet tooth with wholesome ingredients.

Ingredients

For Roasting the Chickpea Flour

• 2 cups chickpea flour (besan)
• ½ cup ghee

For the Sweetener and Flavor

• 1 cup powdered sugar
• ¼ tsp cardamom powder
• 2 tbsp chopped almonds
• 2 tbsp chopped pistachios

Instructions

1. Heat a heavy-bottomed pan over medium-low heat for 2 minutes.
2. Add 2 cups chickpea flour to the dry pan.
3. Roast the flour while stirring continuously for 8-10 minutes until it turns golden brown and releases a nutty aroma.
4. Add ½ cup ghee to the roasted flour.
5. Cook the mixture while stirring constantly for 6-8 minutes until the ghee separates from the sides of the pan.
6. Transfer the cooked mixture to a large plate and spread it evenly.
7. Allow the mixture to cool completely to room temperature, which should take about 20-25 minutes.
8. Add 1 cup powdered sugar to the cooled mixture.
9. Add ¼ tsp cardamom powder to the mixture.
10. Mix all ingredients thoroughly with your hands until well combined.
11. Add 2 tbsp chopped almonds and 2 tbsp chopped pistachios to the mixture.
12. Mix the nuts evenly throughout the sweet mixture.
13. Take small portions of the mixture, about 1 tablespoon each, into your palms.
14. Press and roll each portion firmly between your palms to form smooth, round balls.
15. Arrange the formed laddus on a clean plate or tray.
16. Let the laddus rest at room temperature for 1 hour to set properly. Absolutely delightful, these laddus offer a crumbly yet melt-in-your-mouth texture with rich, nutty flavors from the roasted chickpea flour. The subtle cardamom aroma complements the sweetness beautifully, making them perfect for serving alongside chai or as edible gifts during festive occasions.

Besan Ka Halwa (Chickpea Flour Pudding)

Venturing into Indian desserts doesn’t require elaborate ingredients or techniques, as this simple Besan Ka Halwa proves wonderfully. This chickpea flour pudding transforms basic pantry staples into a warm, comforting treat with minimal effort. Let’s walk through each step together to create this fragrant dessert from scratch.

Ingredients

For the Halwa Base:

• 1 cup chickpea flour (besan)
• ½ cup ghee

For the Sugar Syrup:

• ¾ cup granulated sugar
• ½ cup water

For Flavoring:

• ¼ teaspoon cardamom powder
• 2 tablespoons sliced almonds
• 1 tablespoon chopped pistachios

Instructions

1. Heat a heavy-bottomed pan over medium-low heat for 2 minutes.
2. Add ½ cup ghee to the warmed pan.
3. Measure 1 cup chickpea flour into the melted ghee.
4. Stir continuously with a wooden spoon for 12-15 minutes until the flour turns golden brown and releases a nutty aroma. Tip: Constant stirring prevents burning and ensures even cooking.
5. Combine ¾ cup granulated sugar with ½ cup water in a separate saucepan.
6. Bring the sugar-water mixture to a boil over medium heat, stirring until sugar dissolves completely.
7. Cook the sugar syrup for 3 minutes until it slightly thickens but remains pourable.
8. Carefully pour the hot sugar syrup into the roasted chickpea flour mixture.
9. Stir vigorously to incorporate the syrup and prevent lumps from forming.
10. Continue cooking the mixture over low heat for 5-7 minutes until it thickens and pulls away from the pan sides. Tip: The halwa is ready when it leaves a clear path at the bottom of the pan when stirred.
11. Mix in ¼ teaspoon cardamom powder until evenly distributed.
12. Fold in 2 tablespoons sliced almonds and 1 tablespoon chopped pistachios.
13. Cook for 1 final minute to warm the nuts through.
14. Transfer the halwa to a serving dish and spread evenly. Tip: Press the surface gently with the back of a spoon for a smooth finish.

Soothingly rich and aromatic, this halwa boasts a fudgy texture that melts luxuriously with each spoonful. Serve it warm with a sprinkle of additional nuts for crunch, or chill it for a firmer, sliceable dessert that contrasts beautifully with cold milk or chai.

Besan Ki Barfi (Chickpea Flour Fudge)

Ready to explore a delightful Indian sweet that’s surprisingly simple to make at home? Besan Ki Barfi is a traditional fudge-like dessert made from chickpea flour that delivers rich, nutty flavors with a melt-in-your-mouth texture. This step-by-step guide will walk you through creating this aromatic treat that’s perfect for celebrations or satisfying your sweet tooth.

Ingredients

For the Barfi Base:
– 2 cups chickpea flour (besan)
– 1 cup ghee
– 1 cup granulated sugar
– 1/2 cup water

For Flavor and Garnish:
– 1/4 cup chopped pistachios
– 1/2 teaspoon cardamom powder
– 1 tablespoon sliced almonds

Instructions

1. Heat a heavy-bottomed pan over medium heat and add 1 cup ghee.
2. Once the ghee melts completely, add 2 cups chickpea flour to the pan.
3. Roast the chickpea flour in ghee for 15-18 minutes, stirring continuously with a wooden spatula until it turns golden brown and releases a nutty aroma. Tip: Constant stirring prevents burning and ensures even roasting.
4. Transfer the roasted chickpea flour mixture to a separate bowl and set it aside to cool slightly.
5. In the same pan, combine 1 cup granulated sugar with 1/2 cup water to make the sugar syrup.
6. Cook the sugar syrup over medium heat until it reaches 235°F on a candy thermometer, which is the soft-ball stage. Tip: Testing the syrup by dropping a small amount in cold water should form a soft ball that flattens when removed.
7. Carefully pour the hot sugar syrup into the roasted chickpea flour mixture while stirring continuously.
8. Add 1/2 teaspoon cardamom powder and mix thoroughly until all ingredients are well combined.
9. Cook the mixture over low heat for 5-7 minutes, stirring constantly until it thickens and starts pulling away from the sides of the pan. Tip: The mixture is ready when it forms a thick mass that doesn’t stick to your fingers when touched.
10. Grease a square or rectangular pan with a thin layer of ghee.
11. Transfer the hot barfi mixture to the greased pan and spread it evenly using a spatula.
12. Immediately sprinkle 1/4 cup chopped pistachios and 1 tablespoon sliced almonds over the surface, gently pressing them into the barfi.
13. Let the barfi cool completely at room temperature for 2-3 hours until firm.
14. Cut the cooled barfi into square or diamond-shaped pieces using a sharp knife.

Meticulously crafted barfi offers a firm yet tender bite that dissolves smoothly on the tongue, releasing warm cardamom notes against the earthy chickpea base. The crunchy pistachio topping provides delightful textural contrast to the dense fudge, while the subtle ghee aroma lingers pleasantly. For an elegant presentation, arrange the diamond-cut pieces on a platter garnished with edible silver leaf or serve alongside masala chai for an authentic Indian dessert experience.

Besan Cheela with Spicy Chutney

Mornings just got more exciting with this protein-packed Indian savory pancake that comes together in minutes. Besan cheela is a naturally gluten-free delight made from chickpea flour, perfect for breakfast or a quick snack when paired with its zesty spicy chutney. You’ll love how simple ingredients transform into something so flavorful and satisfying.

Ingredients

For the Besan Cheela Batter

• 1 cup chickpea flour (besan)
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh cilantro
• 1 finely chopped green chili
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon salt
• 3/4 cup water
• 2 tablespoons vegetable oil

For the Spicy Chutney

• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 1 green chili
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 2 tablespoons water

Instructions

1. Combine 1 cup chickpea flour, 1/4 cup chopped red onion, 2 tablespoons cilantro, 1 chopped green chili, 1/2 teaspoon cumin seeds, 1/4 teaspoon turmeric powder, and 1/2 teaspoon salt in a medium bowl.
2. Gradually add 3/4 cup water while whisking continuously to create a smooth, lump-free batter with a pouring consistency similar to pancake batter.
3. Let the batter rest for 10 minutes to allow the chickpea flour to hydrate fully, which prevents a gritty texture in the final cheela.
4. While the batter rests, combine 1/2 cup cilantro leaves, 1/4 cup mint leaves, 1 green chili, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 2 tablespoons water in a blender.
5. Blend the chutney ingredients for 45-60 seconds until completely smooth, scraping down the sides once halfway through.
6. Heat a non-stick skillet over medium heat for 2 minutes until a drop of water sizzles immediately upon contact.
7. Pour 1/2 cup of batter into the center of the hot skillet and immediately swirl to form a 6-inch circle.
8. Drizzle 1/2 tablespoon vegetable oil around the edges of the cheela and cook for 2-3 minutes until the surface appears dry with small holes.
9. Flip the cheela using a spatula and cook for another 2 minutes until golden brown spots appear on both sides.
10. Transfer the cooked cheela to a plate and repeat the cooking process with remaining batter and oil.

You’ll notice the cheela develops a slightly crisp exterior while remaining soft and tender inside, with the cumin seeds providing little bursts of earthy flavor. These savory pancakes pair wonderfully with the bright, herbaceous chutney that adds just the right amount of heat. Try rolling them up with fresh salad greens for a quick wrap, or cut into triangles for dipping – either way, they’re guaranteed to become a regular in your kitchen rotation.

Besan Dhokla (Steamed Chickpea Flour Cake)

Creating besan dhokla is simpler than you might think, requiring just a few pantry staples and some gentle steaming to achieve those signature fluffy, tangy squares. This traditional Indian snack comes together quickly and offers a delightful contrast of soft texture with bright, savory flavors that make it perfect for light meals or entertaining.

Ingredients

For the Batter

• 1 cup chickpea flour (besan)
• 1/4 cup semolina
• 1 cup water
• 1 tbsp lemon juice
• 1 tsp ginger paste
• 1 tsp green chili paste
• 1/2 tsp turmeric powder
• 1/2 tsp salt

For Steaming and Leavening

• 1 tsp fruit salt (eno)
• 1 tbsp oil (for greasing)

For the Tempering

• 2 tbsp oil
• 1 tsp mustard seeds
• 2 tbsp chopped cilantro
• 2 tbsp grated coconut

Instructions

1. Combine 1 cup chickpea flour, 1/4 cup semolina, 1 cup water, 1 tbsp lemon juice, 1 tsp ginger paste, 1 tsp green chili paste, 1/2 tsp turmeric powder, and 1/2 tsp salt in a large bowl.
2. Whisk the mixture vigorously for 2 minutes until completely smooth and free of lumps. Tip: A smooth batter ensures even steaming and prevents graininess in the final texture.
3. Let the batter rest for 15 minutes to allow the semolina to hydrate properly.
4. Grease an 8-inch round cake pan or dhokla stand with 1 tbsp oil, ensuring all surfaces are coated.
5. Add 1 tsp fruit salt to the rested batter and stir gently for exactly 10 seconds until bubbles form. Tip: Do not overmix after adding fruit salt, as this will deflate the air bubbles needed for rising.
6. Immediately pour the batter into the greased pan, spreading it evenly with a spatula.
7. Place the pan in a steamer with boiling water, cover tightly, and steam over medium heat for 15 minutes. Tip: Keep the steam consistent—if the water boils too vigorously, reduce heat to maintain steady steam without condensation dripping onto the dhokla.
8. Check doneness by inserting a toothpick into the center; it should come out clean with no wet batter clinging to it.
9. Remove the pan from the steamer and let the dhokla cool in the pan for 5 minutes.
10. Run a knife around the edges to loosen, then invert onto a cutting board and slice into 2-inch squares.
11. Heat 2 tbsp oil in a small pan over medium heat until shimmering, about 1 minute.
12. Add 1 tsp mustard seeds and cook for 30 seconds until they begin to pop and become fragrant.
13. Pour the hot tempering oil evenly over the arranged dhokla squares.
14. Sprinkle 2 tbsp chopped cilantro and 2 tbsp grated coconut over the top.

These dhokla squares boast an incredibly soft, spongy texture that practically melts in your mouth, with a subtle tang from the lemon juice and warmth from the ginger-chili paste. Try serving them alongside mint chutney for dipping, or layer them in a lunchbox with cucumber slices for a refreshing, protein-packed snack that stays moist for hours.

Besan Kadhi (Chickpea Flour Yogurt Curry)

Haven’t you been searching for that perfect comfort food that’s both nourishing and easy to make? Besan Kadhi is a traditional Indian yogurt curry that combines creamy tanginess with warming spices in a way that feels like a hug in a bowl. Let me guide you through creating this soothing dish step by step.

Ingredients

For the kadhi base:
– 1 cup plain yogurt
– ¼ cup chickpea flour (besan)
– 4 cups water
– 1 teaspoon turmeric powder
– 2 teaspoons salt

For the tempering:
– 2 tablespoons ghee
– 1 teaspoon cumin seeds
– 2 dried red chilies
– 1 teaspoon mustard seeds
– 10-12 curry leaves
– 1 tablespoon grated ginger

Instructions

1. Whisk together 1 cup plain yogurt and ¼ cup chickpea flour in a large bowl until completely smooth and free of lumps.
2. Gradually add 4 cups water while continuously whisking to prevent clumping.
3. Stir in 1 teaspoon turmeric powder and 2 teaspoons salt until fully incorporated.
4. Transfer the mixture to a heavy-bottomed pot and bring to a boil over medium heat, stirring frequently.
5. Reduce heat to low and simmer uncovered for 25 minutes, stirring every 5 minutes to prevent sticking.
6. While the kadhi simmers, heat 2 tablespoons ghee in a small pan over medium heat until shimmering.
7. Add 1 teaspoon cumin seeds and cook for 30 seconds until they begin to crackle and release aroma.
8. Add 2 dried red chilies, 1 teaspoon mustard seeds, and 10-12 curry leaves, frying for 45 seconds until fragrant.
9. Stir in 1 tablespoon grated ginger and cook for 30 seconds until golden brown.
10. Carefully pour the hot tempering mixture into the simmering kadhi, standing back as it may splatter.
11. Stir thoroughly to combine and simmer for 5 more minutes to allow flavors to meld.
12. Remove from heat and let rest for 5 minutes before serving.

Creamy with a subtle tang from the yogurt, this kadhi develops a velvety texture that coats the back of a spoon perfectly. The tempering adds layers of aromatic warmth that balance the dish’s gentle acidity. Try serving it over steamed rice or with soft roti for a complete meal that comforts from the inside out.

Besan Puda (Spiced Chickpea Flour Crepes)

Bursting with protein and flavor, besan puda offers a satisfying gluten-free alternative to traditional crepes that comes together in minutes. Begin by gathering your ingredients and equipment for this simple yet delicious Indian-inspired breakfast or snack. Follow these methodical steps to create perfectly spiced chickpea flour crepes every time.

Ingredients

For the Batter

• 1 cup chickpea flour (besan)
• 1/2 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 chopped green chili pepper
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon red chili powder
• 1/2 teaspoon salt
• 3/4 cup water

For Cooking

• 2 tablespoons vegetable oil

Instructions

1. Combine 1 cup chickpea flour, 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin seeds, 1/4 teaspoon red chili powder, and 1/2 teaspoon salt in a medium mixing bowl.
2. Gradually add 3/4 cup water while whisking continuously to prevent lumps from forming.
3. Whisk the batter for 2 full minutes until it reaches a smooth, pourable consistency similar to pancake batter.
4. Fold in 1/2 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, and 1 chopped green chili pepper until evenly distributed.
5. Let the batter rest for 10 minutes to allow the chickpea flour to fully hydrate and thicken slightly.
6. Heat a non-stick skillet or griddle over medium heat until a drop of water sizzles immediately upon contact.
7. Drizzle 1/2 tablespoon vegetable oil across the hot skillet surface and spread it evenly with a spatula.
8. Pour 1/3 cup of batter into the center of the skillet and immediately swirl to form a 6-inch circle.
9. Cook the crepe for 2-3 minutes until the edges begin to lift and the surface appears dry with small bubbles.
10. Flip the crepe carefully using a wide spatula when the bottom develops golden brown spots.
11. Cook the second side for 1-2 minutes until lightly browned and cooked through.
12. Transfer the finished crepe to a plate and repeat the cooking process with remaining batter and oil.

Creating perfectly crisp edges with a soft, savory interior, these besan puda deliver a wonderful textural contrast. Consider serving them rolled with mint chutney or yogurt dip for an elegant presentation. Customize your crepes by adding grated vegetables or different spice blends to make them your own signature dish.

Besan Roti (Chickpea Flour Flatbread)

Now, let’s create a simple yet flavorful Besan Roti, a nutritious chickpea flour flatbread that comes together quickly with minimal ingredients. This gluten-free bread pairs wonderfully with curries or makes a satisfying snack on its own. Follow these steps carefully for perfect results every time.

Ingredients

– For the dough: 1 cup chickpea flour, 1/4 cup water, 1/2 teaspoon salt
– For cooking: 1 tablespoon vegetable oil

Instructions

1. Combine 1 cup chickpea flour and 1/2 teaspoon salt in a medium mixing bowl.
2. Gradually add 1/4 cup water while mixing with your other hand until a soft dough forms.
3. Knead the dough for 2 minutes on a clean surface until it becomes smooth and pliable.
4. Divide the dough into 4 equal portions and roll each into a smooth ball.
5. Place one dough ball between two sheets of parchment paper and roll it into a 6-inch circle about 1/8-inch thick.
6. Heat a non-stick skillet over medium heat (350°F) for 2 minutes until evenly hot.
7. Carefully transfer the rolled roti to the hot skillet using the parchment paper as support.
8. Cook for 90 seconds until small bubbles appear on the surface and the edges begin to lift.
9. Flip the roti using a spatula and cook the other side for another 90 seconds.
10. Brush 1/4 tablespoon vegetable oil on the top surface of the roti.
11. Flip again and cook for 30 seconds until golden brown spots appear.
12. Brush the other side with another 1/4 tablespoon oil and cook for final 30 seconds.
13. Remove the roti from the skillet and repeat steps 5-12 with remaining dough balls.

This flatbread develops a wonderfully nutty flavor from the toasted chickpea flour and has a slightly crisp exterior with a soft, pliable interior. Try tearing pieces to scoop up vegetable curries or spread with avocado for a quick breakfast – the slightly earthy taste complements both savory and mild accompaniments beautifully.

Besan Sev (Crispy Chickpea Flour Noodles)

Often overlooked in American kitchens, besan sev offers a delightful crunch that’s surprisingly simple to create from scratch. Our methodical approach will guide you through making these crispy chickpea flour noodles, perfect for snacking or garnishing your favorite dishes. Let’s transform basic ingredients into golden, savory strands with professional results.

Ingredients

For the dough:
– 1 cup chickpea flour (besan)
– 2 tablespoons rice flour
– 1/4 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1/4 teaspoon asafoetida (hing)
– 1/2 teaspoon salt
– 2 tablespoons hot vegetable oil
– 1/4 cup warm water

For frying:
– 2 cups vegetable oil

Instructions

1. Combine 1 cup chickpea flour, 2 tablespoons rice flour, 1/4 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1/4 teaspoon asafoetida, and 1/2 teaspoon salt in a large mixing bowl.
2. Add 2 tablespoons hot vegetable oil to the dry ingredients and mix thoroughly with your fingers until the mixture resembles coarse crumbs.
3. Gradually add 1/4 cup warm water while kneading to form a stiff, smooth dough that holds together without sticking to your hands.
4. Cover the dough with a damp cloth and let it rest for 15 minutes to allow the flours to hydrate evenly.
5. Heat 2 cups vegetable oil in a deep frying pan over medium heat until it reaches 350°F, using a cooking thermometer for accuracy.
6. Fill a sev maker or cookie press with the rested dough and fit it with the medium-hole plate.
7. Press the dough directly into the hot oil in circular motions, creating 3-inch long noodle clusters without overcrowding the pan.
8. Fry the noodles for 2-3 minutes until they stop sizzling actively and turn golden yellow.
9. Flip the noodles using a slotted spoon and fry for another minute until uniformly crisp and light golden brown.
10. Remove the fried sev from the oil and drain on paper towels to absorb excess oil.
11. Let the sev cool completely to room temperature, about 20 minutes, before storing or serving.

Light and airy with a satisfying snap, these homemade besan sev deliver an earthy chickpea flavor enhanced by warm spices. Their delicate crunch makes them ideal for topping chaat dishes or simply enjoying as a standalone snack. Try crumbling them over yogurt dips or salads for an unexpected texture contrast that elevates everyday meals.

Besan Pakora (Chickpea Flour Fritters)

Excitingly simple yet deeply satisfying, besan pakora are crispy chickpea flour fritters that transform basic pantry staples into a golden, savory snack. Every home cook can master these with just a few straightforward steps and common ingredients. Let’s walk through the process methodically to ensure your pakoras turn out perfectly crisp and flavorful every time.

Ingredients

• For the batter: 1 cup chickpea flour, 1/2 tsp baking soda, 1/2 tsp salt, 1/4 tsp turmeric powder, 1/4 tsp red chili powder, 1/2 cup water
• For mixing: 1 medium onion (thinly sliced), 1 medium potato (peeled and thinly sliced), 2 tbsp fresh cilantro (chopped), 1 green chili (finely chopped)
• For frying: 2 cups vegetable oil

Instructions

1. Combine 1 cup chickpea flour, 1/2 tsp baking soda, 1/2 tsp salt, 1/4 tsp turmeric powder, and 1/4 tsp red chili powder in a large mixing bowl.
2. Gradually add 1/2 cup water to the dry ingredients while whisking continuously to form a smooth, thick batter with no lumps.
3. Fold 1 thinly sliced medium onion, 1 thinly sliced peeled potato, 2 tbsp chopped fresh cilantro, and 1 finely chopped green chili into the batter until evenly coated.
4. Heat 2 cups vegetable oil in a deep skillet over medium heat until it reaches 350°F, checking with a kitchen thermometer.
5. Drop tablespoon-sized portions of the batter carefully into the hot oil, frying 4-5 pakoras at a time to avoid overcrowding.
6. Fry the pakoras for 3-4 minutes, flipping once halfway through, until they are golden brown and crispy on both sides.
7. Remove the fried pakoras using a slotted spoon and drain them on a paper towel-lined plate to absorb excess oil.
8. Repeat the frying process with the remaining batter, ensuring the oil temperature returns to 350°F between batches.

A delightfully crisp exterior gives way to a soft, savory interior infused with the gentle heat of chili and freshness of cilantro. Arrange them on a platter with mint chutney for dipping, or tuck them into warm naan with a drizzle of tamarind sauce for a satisfying handheld meal.

Besan Khandvi (Chickpea Flour Rolls)

Perfecting delicate Besan Khandvi requires patience, but the silky chickpea flour rolls are worth every moment. Preparing this traditional Indian snack involves creating a smooth batter, spreading it thinly, then rolling into beautiful spirals that melt in your mouth.

Ingredients

For the batter:
– 1 cup chickpea flour (besan)
– 1 cup water
– 1/2 cup plain yogurt
– 1 teaspoon turmeric powder
– 1 tablespoon vegetable oil
– 1 teaspoon salt
For the tempering:
– 2 tablespoons vegetable oil
– 1 teaspoon mustard seeds
– 2 dried red chilies
– 10-12 fresh curry leaves
For garnish:
– 2 tablespoons fresh cilantro, finely chopped
– 2 tablespoons grated coconut

Instructions

1. Combine 1 cup chickpea flour, 1 cup water, 1/2 cup plain yogurt, 1 teaspoon turmeric powder, 1 tablespoon vegetable oil, and 1 teaspoon salt in a mixing bowl. 2. Whisk the mixture vigorously for 2 minutes until completely smooth with no lumps. 3. Transfer the batter to a non-stick saucepan over medium heat. 4. Cook the batter while stirring constantly with a spatula for 8-10 minutes until it thickens significantly. 5. Test the batter by spreading a teaspoon on a plate – it should hold together without sticking to your fingers when cool. 6. Immediately pour the hot batter onto the back of a greased baking sheet. 7. Use an offset spatula to spread the batter into a very thin, even layer about 1/8-inch thick. 8. Let the spread batter cool completely at room temperature for 15 minutes until firm to touch. 9. Cut the cooled batter into 2-inch wide strips using a sharp knife or pizza cutter. 10. Gently roll each strip tightly from one end to form compact spirals. 11. Arrange the rolled khandvi spirals on a serving plate in a single layer. 12. Heat 2 tablespoons vegetable oil in a small tempering pan over medium heat for 1 minute. 13. Add 1 teaspoon mustard seeds to the hot oil and cook until they begin to pop, about 30 seconds. 14. Add 2 dried red chilies and 10-12 fresh curry leaves to the oil, frying for 15 seconds until fragrant. 15. Immediately pour the hot tempering oil evenly over the arranged khandvi rolls. 16. Sprinkle 2 tablespoons fresh cilantro and 2 tablespoons grated coconut over the tempered khandvi. You’ll find these delicate rolls offer a unique texture – silky smooth with a slight chewiness that contrasts beautifully with the crunchy tempering. The tangy yogurt base balances the earthy chickpea flavor, while the aromatic tempering adds layers of complexity that make each bite exciting.

Besan Methi Thepla (Fenugreek Chickpea Flour Flatbread)

Sometimes the most satisfying meals come from simple, wholesome ingredients combined with traditional techniques. Besan Methi Thepla offers exactly that—a nutritious flatbread that pairs beautifully with various dishes or stands deliciously on its own. Let me guide you through creating these flavorful, golden rounds step by step.

Ingredients

For the dough:

• 1 cup chickpea flour (besan)
• 1 cup whole wheat flour
• 1 cup fresh fenugreek leaves, finely chopped
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1/2 cup warm water

For cooking:

• 2 tablespoons vegetable oil for brushing

Instructions

1. Combine 1 cup chickpea flour, 1 cup whole wheat flour, 1 cup fresh fenugreek leaves, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, and 1 teaspoon salt in a large mixing bowl.
2. Add 2 tablespoons vegetable oil to the dry ingredients and mix thoroughly with your fingers until the mixture resembles coarse crumbs.
3. Gradually add 1/2 cup warm water while kneading, continuing until a smooth, firm dough forms that doesn’t stick to your hands.
4. Cover the dough with a damp cloth and let it rest for 15 minutes at room temperature to allow the gluten to relax.
5. Divide the rested dough into 8 equal portions and roll each into a smooth ball between your palms.
6. Lightly dust your work surface with whole wheat flour to prevent sticking.
7. Using a rolling pin, roll one dough ball into a thin, 6-inch circle, applying even pressure and rotating the dough frequently to maintain a round shape.
8. Heat a non-stick skillet or tawa over medium heat (350°F) for 2 minutes until properly heated.
9. Carefully transfer the rolled thepla to the hot skillet and cook for 45 seconds until small bubbles appear on the surface.
10. Flip the thepla using a spatula and cook the other side for 30 seconds until light brown spots develop.
11. Brush the top surface with 1/2 teaspoon vegetable oil using a pastry brush.
12. Flip the thepla again and brush the other side with another 1/2 teaspoon vegetable oil.
13. Cook for another 30 seconds on each side, pressing gently with the spatula, until both sides develop golden brown spots and the thepla becomes crisp around the edges.
14. Repeat steps 7 through 13 with the remaining dough balls.

Here’s what makes these theplas special: they develop a wonderfully crisp exterior while remaining soft and pliable inside, perfect for wrapping around fillings. The nutty chickpea flour and slightly bitter fenugreek create a complex flavor profile that pairs beautifully with yogurt or pickles. Try tearing warm theplas into pieces and dipping them in mint chutney for an unexpected appetizer that will disappear quickly.

Besan Gatte Ki Sabzi (Chickpea Flour Dumplings in Gravy)

Brimming with protein-rich goodness, this traditional North Indian dish transforms simple chickpea flour into tender dumplings swimming in a spiced yogurt gravy. Beginners will appreciate how methodical each step is, building layers of flavor systematically. Let’s create these satisfying vegetarian dumplings that work beautifully as both a main dish or side.

Ingredients

For the Gatte (Dumplings)

• 1 cup chickpea flour (besan)
• 1/4 cup plain yogurt
• 1 tablespoon vegetable oil
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/4 teaspoon baking soda
• 1/4 cup water

For the Gravy

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 cup plain yogurt
• 2 cups water
• 1 teaspoon garam masala
• 2 tablespoons fresh cilantro, chopped

Instructions

1. Combine 1 cup chickpea flour, 1/4 cup yogurt, 1 tablespoon oil, 1 teaspoon cumin powder, 1/2 teaspoon turmeric, 1/2 teaspoon red chili powder, and 1/4 teaspoon baking soda in a mixing bowl.
2. Gradually add 1/4 cup water while kneading to form a firm, smooth dough that doesn’t stick to your hands.
3. Divide the dough into 4 equal portions and roll each into 6-inch long cylinders about 1/2-inch thick.
4. Bring 4 cups of water to a rolling boil in a large pot.
5. Gently drop the dough cylinders into the boiling water and cook for 8 minutes exactly.
6. Remove the cooked cylinders with a slotted spoon and immediately transfer to a bowl of ice water to stop the cooking process.
7. Cut the cooled cylinders into 1/2-inch pieces and set aside.
8. Heat 2 tablespoons oil in a deep skillet over medium heat until shimmering but not smoking.
9. Add 1 teaspoon cumin seeds and cook until they crackle and become fragrant, about 30 seconds.
10. Add 1 finely chopped onion and sauté until translucent and lightly golden, about 5-7 minutes.
11. Stir in 1 tablespoon ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
12. Add 1 teaspoon coriander powder, 1/2 teaspoon turmeric, and 1/2 teaspoon red chili powder, cooking for 30 seconds to toast the spices.
13. Whisk 1 cup yogurt until smooth and gradually add it to the pan, stirring constantly to prevent curdling.
14. Cook the yogurt mixture for 3-4 minutes until it thickens slightly and oil starts to separate at the edges.
15. Pour in 2 cups water and bring the gravy to a gentle simmer.
16. Add the prepared dumpling pieces and simmer uncovered for 10 minutes, stirring occasionally.
17. Sprinkle 1 teaspoon garam masala and 2 tablespoons chopped cilantro over the dish.
18. Simmer for 2 more minutes to allow the flavors to meld together.

Creating this dish rewards you with tender, chewy dumplings that absorb the tangy, spiced gravy beautifully. Consider serving it over steamed basmati rice or with warm roti for a complete meal that showcases the perfect texture contrast between the soft gravy and substantial gatte.

Besan Papdi (Chickpea Flour Crackers)

Crafting homemade Besan Papdi transforms simple chickpea flour into delightfully crisp crackers perfect for snacking or entertaining. Creating these golden, savory treats requires just a few pantry staples and careful attention to texture and baking time. Let’s walk through each step methodically to ensure your crackers turn out perfectly thin and crunchy every time.

Ingredients

For the dough

• 1 cup chickpea flour
• 3 tablespoons melted ghee
• 1/4 teaspoon salt
• 1/4 cup cold water

For seasoning

• 1/2 teaspoon cumin seeds
• 1/4 teaspoon black pepper
• 1/4 teaspoon red chili powder

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Combine 1 cup chickpea flour, 3 tablespoons melted ghee, and 1/4 teaspoon salt in a mixing bowl.
3. Rub the mixture between your palms for 2 minutes until it resembles coarse crumbs.
4. Gradually add 1/4 cup cold water while kneading to form a firm, smooth dough.
5. Cover the dough with a damp cloth and rest it for 15 minutes to hydrate fully.
6. Divide the dough into 4 equal portions and roll each into a smooth ball.
7. Roll one ball between two sheets of parchment paper to 1/16-inch thickness.
8. Remove the top parchment sheet and sprinkle the surface with 1/8 teaspoon cumin seeds.
9. Lightly press the seeds into the dough using a rolling pin.
10. Repeat the rolling and seasoning process with remaining dough balls.
11. Cut the rolled dough into 1.5-inch squares using a pizza cutter or sharp knife.
12. Transfer the cut crackers to the prepared baking sheet using a spatula.
13. Bake at 350°F for 12-15 minutes until edges turn light golden brown.
14. Rotate the baking sheet halfway through baking for even browning.
15. Remove the baking sheet from the oven when crackers appear dry and crisp.
16. Cool the crackers completely on a wire rack for 30 minutes to crisp further.

Keep these golden crackers stored in an airtight container where they’ll maintain their satisfying snap for weeks. The nutty chickpea flavor shines through the subtle heat from chili powder and earthy cumin, making them irresistible on their own or paired with chutneys. Try crumbling them over soups or salads for an unexpected crunchy garnish that elevates simple dishes.

Besan Moong Dal Chilla (Chickpea and Mung Bean Pancakes)

You’ll find these savory chickpea and mung bean pancakes surprisingly simple to master, offering a protein-packed meal that’s both gluten-free and endlessly customizable for breakfast or lunch. Yes, with just a few basic ingredients and some straightforward techniques, you’ll be creating these golden, crepe-like delights in no time.

Ingredients

For the Batter

• 1 cup besan (chickpea flour)
• 1/2 cup moong dal (split yellow mung beans), soaked overnight
• 1/2 cup water
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon salt

For Cooking

• 2 tablespoons vegetable oil
• 1 non-stick skillet or griddle

Instructions

1. Drain the soaked moong dal completely using a fine-mesh strainer.
2. Combine the drained moong dal, besan, water, turmeric powder, and salt in a blender.
3. Blend the mixture on high speed for 2 minutes until it forms a smooth, lump-free batter with the consistency of heavy cream.
4. Heat your non-stick skillet over medium heat until a drop of water sizzles immediately upon contact.
5. Pour 1/4 cup of batter into the center of the hot skillet.
6. Quickly tilt and rotate the skillet in circular motions to spread the batter into a thin, even 6-inch circle.
7. Drizzle 1/2 teaspoon of vegetable oil around the edges of the chilla.
8. Cook the chilla for 2-3 minutes until the surface appears dry and the edges begin lifting from the skillet.
9. Flip the chilla carefully using a thin spatula when the bottom develops golden brown spots.
10. Cook the second side for 1-2 minutes until lightly browned and cooked through.
11. Transfer the finished chilla to a plate and repeat the process with remaining batter.

Delightfully crisp around the edges with a soft, slightly spongy center, these chillas offer a satisfying texture contrast that makes them perfect for wrapping around fresh vegetables or dipping into chutneys. Their earthy, savory flavor pairs wonderfully with everything from simple yogurt raita to spicy cilantro mint sauce, making them versatile enough for any meal of the day.

Besan Pinni (Chickpea Flour Energy Balls)

Bursting with warm spices and wholesome ingredients, these Besan Pinni energy balls are the perfect make-ahead snack for busy days. Let’s walk through creating these nutritious treats that combine the rich flavor of roasted chickpea flour with the natural sweetness of dates and jaggery. You’ll be amazed at how simple it is to transform basic pantry staples into delicious, energy-packed bites.

Ingredients

For the Base Mixture

– 1 cup chickpea flour (besan)
– 1/2 cup ghee
– 1/2 cup chopped pitted dates
– 1/4 cup grated jaggery

For Flavor and Texture

– 1/4 cup chopped almonds
– 1/4 cup chopped walnuts
– 2 tablespoons golden raisins
– 1 teaspoon ground cardamom
– 1/2 teaspoon ground nutmeg

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Spread 1 cup chickpea flour evenly on the prepared baking sheet.
3. Roast the chickpea flour for 12-15 minutes, stirring every 4 minutes, until it turns golden brown and releases a nutty aroma.
4. Heat 1/2 cup ghee in a heavy-bottomed pan over medium heat until melted.
5. Add the roasted chickpea flour to the melted ghee and cook for 3-4 minutes, stirring constantly to prevent burning.
6. Combine 1/2 cup chopped dates and 1/4 cup grated jaggery in a food processor and pulse until a sticky paste forms.
7. Transfer the date-jaggery mixture to the pan with the chickpea flour and ghee.
8. Cook the mixture over low heat for 5-7 minutes, stirring continuously until everything is well combined.
9. Add 1/4 cup chopped almonds, 1/4 cup chopped walnuts, 2 tablespoons golden raisins, 1 teaspoon ground cardamom, and 1/2 teaspoon ground nutmeg to the pan.
10. Mix thoroughly until all ingredients are evenly distributed throughout the mixture.
11. Remove the pan from heat and let the mixture cool for 8-10 minutes until it’s safe to handle but still warm.
12. Take approximately 2 tablespoons of the mixture and roll it firmly between your palms to form a smooth ball.
13. Repeat with the remaining mixture to make approximately 16-18 balls.
14. Arrange the balls on a plate or container, making sure they don’t touch each other.
15. Let the Besan Pinni rest at room temperature for 30 minutes to firm up before serving.

Zesty with cardamom and nutmeg, these energy balls offer a delightful contrast between the crumbly texture of roasted chickpea flour and the chewy sweetness of dates. Try serving them alongside your morning coffee for a sustained energy boost, or crumble one over Greek yogurt for an instant flavor upgrade that feels both indulgent and nourishing.

Besan Masala Puri (Spiced Chickpea Flour Snack)

Just imagine biting into a crispy, savory snack that fills your kitchen with the warm aroma of Indian spices. Besan Masala Puri is a delightful chickpea flour-based treat that’s surprisingly simple to make at home, even if you’re new to Indian cooking. Let me guide you through creating these perfectly spiced, golden puffs from scratch.

Ingredients

For the dough:
– 1 cup chickpea flour (besan)
– 2 tablespoons semolina flour
– 1 teaspoon red chili powder
– 1/2 teaspoon turmeric powder
– 1 teaspoon carom seeds (ajwain)
– 1/2 teaspoon baking soda
– 2 tablespoons vegetable oil
– 1/4 cup warm water (approximately)

For frying:
– 2 cups vegetable oil (for deep frying)

Instructions

1. Combine 1 cup chickpea flour, 2 tablespoons semolina flour, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon carom seeds, and 1/2 teaspoon baking soda in a large mixing bowl.
2. Add 2 tablespoons vegetable oil to the dry ingredients and rub it into the flour mixture with your fingertips until it resembles coarse crumbs.
3. Gradually add warm water, about 1 tablespoon at a time, while kneading to form a firm, smooth dough that doesn’t stick to your hands.
4. Cover the dough with a damp cloth and let it rest for 15 minutes at room temperature to allow the flours to hydrate properly.
5. Divide the rested dough into 12 equal portions and roll each portion into smooth balls between your palms.
6. Heat 2 cups vegetable oil in a deep, heavy-bottomed pan over medium heat until it reaches 350°F, checking with a deep-fry thermometer.
7. Lightly flatten one dough ball between your palms, then roll it out into a 3-inch diameter circle using a rolling pin on a lightly floured surface.
8. Carefully slide one rolled puri into the hot oil and fry for 45-60 seconds until it puffs up completely and turns golden brown.
9. Flip the puri using a slotted spoon and fry for another 30-45 seconds until both sides are evenly golden and crisp.
10. Remove the fried puri with a slotted spoon and drain on a paper towel-lined plate to absorb excess oil.
11. Repeat steps 7-10 with the remaining dough balls, maintaining the oil temperature at 350°F throughout frying.

Kneading the dough properly ensures these puris puff up beautifully when fried, creating that signature hollow center. These besan masala puris offer a satisfying crunch with a nutty, slightly spicy flavor that makes them irresistible. Try serving them alongside mint chutney for dipping, or crumble them over yogurt for a textured snack that contrasts creamy and crispy elements perfectly.

Besan Aloo Tikki (Chickpea Flour Potato Patties)

Keeping weeknight dinners exciting can be challenging, but these Besan Aloo Tikki patties transform simple potatoes and chickpea flour into crispy, satisfying patties that come together in under 30 minutes. Knowing how to achieve that perfect golden crust makes all the difference between good and great results.

Ingredients

For the potato mixture:

– 2 medium russet potatoes, boiled and peeled
– 1/4 cup chickpea flour (besan)
– 1 teaspoon cumin seeds
– 1/2 teaspoon red chili powder
– 1/4 teaspoon turmeric powder
– 1/2 teaspoon salt

For cooking:

– 3 tablespoons vegetable oil

Instructions

1. Mash the boiled potatoes in a large bowl until no large lumps remain. 2. Add the chickpea flour, cumin seeds, red chili powder, turmeric powder, and salt to the mashed potatoes. 3. Mix all ingredients thoroughly with your hands until a uniform dough forms. 4. Divide the mixture into 4 equal portions. 5. Shape each portion into a flat, round patty about 1/2-inch thick. 6. Heat 3 tablespoons of vegetable oil in a non-stick skillet over medium heat until it shimmers. 7. Carefully place the patties in the hot oil, leaving space between them. 8. Cook for 4-5 minutes until the bottoms are golden brown and crispy. 9. Flip each patty using a spatula. 10. Cook for another 4-5 minutes until the second side is golden brown and crispy. 11. Transfer the cooked patties to a paper towel-lined plate to drain excess oil. Now you have perfectly crisp Besan Aloo Tikki ready to enjoy. Their soft, fluffy interior contrasts beautifully with the crunchy, spiced crust. Nestle them in slider buns with chutney for a fun twist, or serve alongside a fresh cucumber salad for a light, complete meal that highlights their earthy cumin and warm chili flavors.

Besan Coconut Ladoo (Chickpea Flour Coconut Balls)

Keeping traditional Indian sweets approachable for American kitchens, these besan coconut ladoos combine nutty chickpea flour with tropical coconut in simple, no-bake balls. Knowing many find Indian desserts intimidating, I’ll guide you through each measured step to create these aromatic treats that require just basic pantry staples and about 30 minutes of hands-on work.

Ingredients

For the Ladoo Base:
– 1 cup chickpea flour (besan)
– 1 cup unsweetened shredded coconut
– 1/2 cup ghee
– 1/2 cup granulated sugar
– 1/4 cup whole milk
– 1/4 teaspoon cardamom powder

For Garnish:
– 2 tablespoons chopped pistachios

Instructions

1. Heat a heavy-bottomed skillet over medium-low heat for 2 minutes until evenly warm.
2. Add 1/2 cup ghee to the skillet and swirl to coat the bottom completely.
3. Pour 1 cup chickpea flour into the melted ghee and immediately begin stirring with a wooden spoon.
4. Roast the chickpea flour mixture for 8-10 minutes, stirring constantly, until it turns golden brown and releases a nutty aroma. Tip: Constant stirring prevents burning and ensures even cooking of the flour.
5. Add 1 cup unsweetened shredded coconut to the skillet and continue stirring for 3 more minutes.
6. Sprinkle 1/4 teaspoon cardamom powder evenly over the mixture and stir to incorporate fully.
7. Transfer the hot mixture to a large bowl and let it cool for 5 minutes until warm but not hot to touch.
8. Add 1/2 cup granulated sugar to the warm mixture and mix thoroughly with clean hands.
9. Drizzle 1/4 cup whole milk over the mixture one tablespoon at a time while mixing. Tip: Add milk gradually until the mixture holds together when pressed – you may not need all the milk.
10. Pinch off tablespoon-sized portions of the mixture and roll between your palms to form smooth, round balls. Tip: If the mixture crumbles, add another teaspoon of milk and knead briefly before continuing.
11. Press 2 tablespoons chopped pistachios gently onto the surface of each ball for decoration.
12. Arrange the finished ladoos on a plate and refrigerate for 20 minutes to firm up.

Starting with a satisfying crunch from the pistachio garnish, these ladoos reveal a dense, fudgy interior that melts pleasantly on the tongue. The cardamom’s floral notes balance beautifully with the earthy chickpea flour and sweet coconut, making these perfect for holiday cookie exchanges or as an unexpected addition to your dessert charcuterie board.

Summary

A versatile collection of besan recipes perfect for any meal or celebration! From savory snacks to sweet treats, these dishes showcase how simple chickpea flour can transform your cooking. We hope you’ll try these recipes, leave a comment sharing your favorites, and pin this article on Pinterest to save for your next kitchen adventure. Happy cooking!