16 Delicious Besan Flour Recipes for Every Occasion

Now, who knew that humble besan flour could be the star of so many mouthwatering dishes? Whether you’re whipping up a quick weeknight dinner, craving some comfort food, or looking for something special to impress your guests, we’ve got you covered. Dive into our roundup of 16 delicious besan flour recipes that promise to delight your taste buds and add a little magic to every occasion. Let’s get cooking!

Besan Chilla (Savory Pancakes)

Gracefully blending tradition with simplicity, Besan Chilla emerges as a versatile canvas for flavors, offering a delightful crunch outside with a tender, spiced interior that promises to elevate your breakfast or snack time.

Ingredients

• 1 cup besan (gram flour) – for that perfect, airy texture, sift it before use.
• 1/2 cup water – adjust to achieve a smooth, pourable batter.
• 1/4 tsp turmeric – a pinch for color and its earthy notes.
• 1/2 tsp cumin seeds – toasted lightly to release their aroma.
• 1 small onion, finely chopped – for a subtle crunch and sweetness.
• 1 green chili, minced – adjust based on your heat preference.
• Salt to taste – I find 1/2 tsp perfect for balancing flavors.
• 2 tbsp vegetable oil – for cooking, ensures a golden crisp edge.
• Fresh cilantro, chopped – a handful for freshness and color.

Instructions

1. In a large bowl, whisk together besan, water, turmeric, and salt until smooth, ensuring no lumps remain for a silky batter.
2. Stir in cumin seeds, chopped onion, green chili, and cilantro, mixing well to distribute the flavors evenly.
3. Heat a non-stick skillet over medium heat (350°F) and lightly grease with 1/2 tbsp oil, spreading it evenly.
4. Pour 1/4 cup of batter onto the skillet, tilting it gently to form a thin, even circle.
5. Cook for 2-3 minutes until the edges lift easily, then drizzle 1/2 tbsp oil around the edges for crispiness.
6. Flip carefully and cook for another 2 minutes until golden spots appear, pressing lightly for even cooking.
7. Repeat with remaining batter, adjusting heat as needed to prevent burning.

Keenly crafted, these pancakes boast a harmonious blend of textures and spices, perfect when served with a side of tangy tamarind chutney or a dollop of cooling yogurt for a contrast that delights the palate.

Besan Ka Halwa (Sweet Pudding)

Amidst the bustling flavors of traditional desserts, Besan Ka Halwa stands out with its rich, nutty essence and velvety texture, a testament to the simplicity and elegance of Indian sweets.

Ingredients

• 1 cup besan (gram flour) – for that unmistakably deep, roasted flavor
• 1/2 cup ghee – I love the aromatic richness it brings
• 1 cup sugar – adjust slightly if you prefer a less sweet version
• 2 cups water – for the perfect syrup consistency
• 1/4 tsp cardamom powder – a whisper of spice to elevate the dish
• A handful of sliced almonds and pistachios – for that delightful crunch and color

Instructions

1. Heat a heavy-bottomed pan over medium-low heat and add the ghee, allowing it to melt completely.
2. Add the besan to the melted ghee, stirring continuously to prevent lumps. Roast for about 15-20 minutes until the mixture turns a deep golden brown and releases a nutty aroma. Tip: Constant stirring is key to avoiding bitterness.
3. In a separate saucepan, combine water and sugar, bringing to a boil to form a syrup. Cook until the syrup reaches a one-string consistency. Tip: Test by dropping a small amount between your fingers; it should form a single thread.
4. Slowly pour the hot syrup into the roasted besan, stirring vigorously to combine without forming lumps. Be cautious as the mixture may splatter.
5. Add the cardamom powder and mix well, cooking for another 2-3 minutes until the halwa pulls away from the sides of the pan. Tip: The halwa should have a glossy finish and a thick, pudding-like consistency.
6. Garnish with sliced almonds and pistachios before serving.

Velvety and rich, this Besan Ka Halwa melts in the mouth with layers of nutty and sweet flavors. Serve it warm with a scoop of vanilla ice cream for a delightful contrast or enjoy it as is, letting the complexity of its flavors shine through.

Besan Ladoo (Sweet Balls)

These golden, melt-in-your-mouth sweets are a staple in Indian households, especially during festivals and celebrations. The simplicity of besan ladoo belies its rich, buttery flavor and delicate texture, making it a beloved treat for all ages.

Ingredients

• 2 cups besan (gram flour) – for the best texture, sift it before using
• 1 cup ghee – I always opt for homemade ghee for its unparalleled aroma
• 1 cup powdered sugar – adjust according to your sweetness preference
• 1/2 tsp cardamom powder – a pinch more can elevate the flavor profile
• 2 tbsp chopped nuts (almonds, pistachios) – for that crunchy contrast

Instructions

1. Heat ghee in a heavy-bottomed pan over medium-low heat until it melts completely.
2. Add besan to the pan and stir continuously to avoid lumps, roasting for about 15-20 minutes until it turns golden and releases a nutty aroma.
3. Once the besan is roasted, turn off the heat and let it cool for 5 minutes to prevent the sugar from melting when added.
4. Mix in the powdered sugar and cardamom powder, stirring until well combined and the mixture is slightly cool to touch.
5. Take small portions of the mixture and roll them between your palms to form smooth balls. If the mixture is too dry, a teaspoon of warm ghee can help bind it.
6. Gently press chopped nuts onto the surface of each ladoo for decoration and an extra crunch.
7. Let the ladoos rest at room temperature for an hour to firm up before serving.

Lightly fragrant with cardamom and rich with the nuttiness of besan, these ladoos are a delightful treat. Serve them as a sweet ending to a meal or pack them in a beautiful box for a thoughtful homemade gift.

Besan Barfi (Sweet Confection)

Zesty and rich, Besan Barfi is a luxurious Indian sweet that melts in your mouth, offering a perfect balance of sweetness and the nutty flavor of gram flour. This confection is not just a treat for the palate but also a feast for the eyes, with its golden hue and delicate garnishes.

Ingredients

• 1 cup gram flour (besan) – sifted for a smoother texture
• 1 cup ghee – I find that homemade ghee adds a richer flavor
• 1 cup powdered sugar – adjust slightly if you prefer less sweetness
• 1/4 cup milk – whole milk works best for creaminess
• 1/2 tsp cardamom powder – for that quintessential aromatic touch
• A pinch of saffron strands – soaked in 1 tbsp warm milk, my secret for a vibrant color and aroma
• Slivered almonds and pistachios – for garnish, because presentation matters

Instructions

1. Heat ghee in a heavy-bottomed pan over medium-low heat (300°F) until it melts completely.
2. Add sifted gram flour to the ghee, stirring continuously to avoid lumps. Cook for 15-20 minutes until the mixture turns golden and releases a nutty aroma. Tip: Constant stirring is key to prevent burning.
3. Reduce heat to low (200°F) and slowly add milk, stirring vigorously to combine. The mixture will thicken quickly.
4. Mix in powdered sugar and cardamom powder, stirring until fully incorporated. Tip: Remove from heat immediately after adding sugar to prevent crystallization.
5. Pour the mixture into a greased tray, smoothing the top with a spatula. Sprinkle soaked saffron and garnish with slivered almonds and pistachios. Tip: Press garnishes lightly so they adhere well.
6. Let it cool at room temperature for 2 hours, then refrigerate for 1 hour to set completely before cutting into squares.

Crumbly yet moist, Besan Barfi delights with its rich, buttery texture and the subtle warmth of cardamom. Serve it on a platter with edible silver leaf for an extra touch of elegance at your next gathering.

Besan Kadhi (Yogurt Curry)

Amidst the bustling flavors of Indian cuisine, Besan Kadhi stands out as a comforting yogurt curry that marries the tanginess of yogurt with the earthiness of besan (gram flour), creating a dish that’s both nourishing and deeply flavorful.

Ingredients

• 1 cup plain yogurt (I find full-fat yogurt gives the kadhi a richer texture)
• 1/4 cup besan (gram flour) (sifted to avoid lumps)
• 1 tbsp ghee (for that authentic aroma, though butter works in a pinch)
• 1 tsp cumin seeds (toasted lightly for maximum flavor)
• 1/2 tsp turmeric powder (for that golden hue and earthy taste)
• 1 green chili, finely chopped (adjust according to your heat preference)
• 2 cups water (room temperature to prevent curdling)
• Salt to taste (I start with 1/2 tsp and adjust from there)
• A handful of fresh cilantro, chopped (for garnish and a fresh contrast)

Instructions

1. In a large bowl, whisk together yogurt and besan until smooth, ensuring no lumps remain. This is key for a silky kadhi.
2. Gradually add water to the yogurt-besan mixture, continuing to whisk to maintain a smooth consistency.
3. Heat ghee in a deep pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
4. Add the chopped green chili and turmeric powder to the pan, stirring quickly to prevent the spices from burning.
5. Pour the yogurt mixture into the pan, stirring constantly to combine with the spices. Tip: Keep the heat medium to avoid curdling.
6. Bring the kadhi to a gentle simmer, then reduce the heat to low. Let it cook for 15-20 minutes, stirring occasionally, until it thickens slightly.
7. Season with salt, adjusting according to your taste. Tip: The kadhi will thicken as it cools, so aim for a slightly thinner consistency than desired.
8. Garnish with fresh cilantro before serving. Tip: For an extra layer of flavor, temper with mustard seeds and curry leaves in a little ghee and drizzle over the top.

Creamy with a subtle tang and a hint of spice, this Besan Kadhi is a testament to the simplicity of Indian home cooking. Serve it over steamed rice or with soft rotis for a meal that comforts and satisfies in equal measure.

Besan Puda (Spicy Pancakes)

Harnessing the humble chickpea flour, Besan Puda transforms into a golden, spicy pancake that’s both nourishing and deeply flavorful, perfect for a quick breakfast or a savory snack.

Ingredients

• 1 cup chickpea flour (I love the nutty depth it adds)
• 1/2 tsp turmeric powder (for that vibrant color)
• 1/2 tsp red chili powder (adjust to your heat preference)
• 1/4 tsp asafoetida (a pinch goes a long way in enhancing flavors)
• 1/2 cup finely chopped onions (for a slight crunch)
• 1/4 cup chopped cilantro (freshness is key)
• 1/2 cup water (room temperature works best for smooth batter)
• 2 tbsp vegetable oil (extra virgin olive oil is my go-to for its fruity notes)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. In a large bowl, whisk together chickpea flour, turmeric powder, red chili powder, asafoetida, and salt until well combined.
2. Gradually add water to the dry ingredients, stirring continuously to avoid lumps, until you achieve a smooth, pourable batter.
3. Fold in the chopped onions and cilantro into the batter, ensuring they’re evenly distributed.
4. Heat a non-stick skillet over medium heat and brush lightly with oil. Tip: The skillet is ready when a drop of water sizzles upon contact.
5. Pour a ladleful of batter onto the skillet, spreading it gently into a round pancake. Cook for 2-3 minutes until the edges start to lift.
6. Drizzle a little oil around the edges, flip the pancake, and cook for another 2 minutes until golden and crisp. Tip: Pressing down lightly ensures even cooking.
7. Transfer to a plate and repeat with the remaining batter, oiling the skillet as needed. Tip: Keep cooked pudas warm in a low oven to maintain crispness.

Delightfully crisp on the outside with a soft, flavorful interior, these Besan Pudas are a testament to the magic of simple ingredients. Serve them with a side of tangy tamarind chutney or a dollop of cooling yogurt for a contrast in tastes and textures.

Besan Roti (Flatbread)

Besan roti, a golden-hued flatbread, marries the nutty essence of chickpea flour with the warmth of whole wheat, creating a canvas that’s both nourishing and deeply satisfying. Brimming with rustic charm, this gluten-free delight is a testament to the simplicity and versatility of Indian cuisine.

Ingredients

• 1 cup besan (chickpea flour) – for a silkier texture, I like to sift it before use.
• 1/2 cup whole wheat flour – adds a lovely chewiness to the roti.
• 1/2 tsp salt – just enough to enhance the natural flavors.
• 2 tbsp ghee – my secret to achieving that irresistible flakiness.
• 1/2 cup warm water – the key to a pliable, easy-to-roll dough.

Instructions

1. In a large mixing bowl, combine the besan, whole wheat flour, and salt, whisking them together to ensure an even distribution.
2. Add the ghee to the dry ingredients, using your fingers to rub it in until the mixture resembles coarse crumbs.
3. Gradually pour in the warm water, kneading the mixture into a soft, smooth dough. Tip: If the dough feels sticky, a light dusting of besan will help.
4. Cover the dough with a damp cloth and let it rest for 15 minutes. This relaxes the gluten, making the dough easier to roll.
5. Divide the dough into 4 equal portions, rolling each into a ball between your palms.
6. On a lightly floured surface, roll each ball into a 6-inch circle, about 1/8 inch thick. Tip: Rotate the dough frequently to prevent sticking and ensure an even thickness.
7. Heat a cast-iron skillet over medium-high heat (375°F) and cook each roti for about 2 minutes on the first side, until small bubbles appear.
8. Flip the roti and cook for another 1-2 minutes, pressing down gently with a spatula to encourage even browning. Tip: A splash of ghee on the surface right before flipping adds a golden crispness.
9. Transfer the cooked roti to a plate and cover with a clean cloth to keep warm while you prepare the remaining rotis.

Just out of the skillet, besan roti boasts a delicate crispness that gives way to a tender, slightly dense interior, its earthy flavors perfectly complemented by a dollop of yogurt or a drizzle of honey. For an unexpected twist, try tearing it into pieces to scoop up your favorite curry or salad, embracing the roti’s inherent versatility.

Besan Sev (Crunchy Noodles)

Amidst the bustling flavors of Indian cuisine, Besan Sev stands out as a delightful snack, offering a perfect crunch with every bite. Its golden strands, seasoned with a blend of spices, are not just a treat to the palate but also a feast for the eyes.

Ingredients

• 1 cup besan (gram flour) – for that authentic texture, I always sift it to avoid lumps.
• 2 tbsp rice flour – the secret to extra crispiness.
• 1/4 tsp turmeric powder – just a pinch for that vibrant color.
• 1/2 tsp red chili powder – adjust according to your heat preference.
• 1/2 tsp ajwain (carom seeds) – they add a subtle bitterness that balances the flavors.
• 3 tbsp water – room temperature works best to form a stiff dough.
• Oil for deep frying – I swear by peanut oil for its high smoke point and neutral flavor.
• Salt to taste – because seasoning is key.

Instructions

1. In a large mixing bowl, combine besan, rice flour, turmeric powder, red chili powder, ajwain, and salt. Mix well to ensure even distribution of spices.
2. Gradually add water, kneading into a stiff dough. Tip: The dough should not stick to your fingers; if it does, add a little more besan.
3. Heat oil in a deep pan over medium heat until it reaches 350°F. Tip: To test the oil, drop a small piece of dough; if it sizzles and rises immediately, the oil is ready.
4. Using a sev maker or a press with a small-hole plate, press the dough directly into the hot oil in circular motions. Tip: Work in batches to avoid overcrowding the pan.
5. Fry until the sev turns golden brown and crisp, about 2-3 minutes. Drain on paper towels to remove excess oil.

Once cooled, the Besan Sev reveals its true character – irresistibly crunchy with a harmonious blend of spices. Serve it as a standalone snack or crumble it over chaats for an added texture. On a lazy afternoon, pairing it with a cup of masala chai transforms it into a comforting treat.

Besan Dhokla (Steamed Cake)

Mastering the art of Besan Dhokla brings a piece of Gujarati cuisine right into your kitchen, offering a light, fluffy steamed cake that’s as nutritious as it is delightful. This savory snack, with its soft texture and tangy flavor, is a testament to the simplicity and elegance of Indian cooking.

Ingredients

• 1 cup besan (gram flour) – the finer the flour, the smoother your dhokla will be.
• 1 tbsp lemon juice – freshly squeezed for that bright, tangy kick.
• 1 tsp ginger paste – a personal favorite for its warm, spicy notes.
• 1/2 tsp turmeric powder – for that golden hue and earthy flavor.
• 1 tsp Eno fruit salt – the secret to achieving that perfect fluffiness.
• 1 tbsp sugar – just a touch to balance the flavors.
• 1 tbsp oil – I always reach for sunflower oil for its neutral taste.
• 1 cup water – at room temperature to ensure even mixing.
• 1/2 tsp mustard seeds – for the tempering, adding a pop of flavor.
• 2 green chilies, finely chopped – adjust according to your heat preference.
• A handful of fresh cilantro, chopped – for garnishing, because freshness is key.

Instructions

1. In a large mixing bowl, combine besan, lemon juice, ginger paste, turmeric powder, and sugar. Gradually add water, whisking continuously to avoid lumps, until you achieve a smooth batter.
2. Let the batter rest for 10 minutes. This allows the besan to absorb the water fully, ensuring a uniform texture.
3. Grease a steaming tray with oil, ensuring every corner is coated to prevent sticking.
4. Just before steaming, add Eno fruit salt to the batter and stir gently. You’ll notice the batter becomes frothy – this is exactly what you want for fluffy dhokla.
5. Pour the batter into the prepared tray and place it in a steamer. Steam on medium heat for 15 minutes, or until a toothpick inserted comes out clean.
6. While the dhokla steams, heat oil in a small pan. Add mustard seeds and let them pop, then add green chilies for a quick sauté.
7. Once the dhokla is cooked, pour the tempering over the top and garnish with chopped cilantro.

When served, Besan Dhokla should be light, spongy, and slightly tangy, with a hint of sweetness. For an extra touch, serve with a side of mint chutney or a sweet tamarind sauce to complement its flavors beautifully.

Besan Papdi (Savory Crackers)

Kneading tradition with a touch of innovation, Besan Papdi emerges as a crispy, golden delight that promises to elevate your snack game. This savory cracker, with its roots deeply embedded in Indian cuisine, offers a perfect blend of simplicity and flavor, making it an irresistible treat for any occasion.

Ingredients

• 1 cup besan (gram flour) – for that authentic, nutty flavor.
• 1/4 cup ghee, melted – I find ghee adds a richer taste than butter.
• 1/2 tsp carom seeds (ajwain) – they’re not just for flavor but aid digestion too.
• 1/2 tsp salt – to balance the flavors perfectly.
• 1/4 cup water, or as needed – room temperature works best to bind the dough.

Instructions

1. In a large mixing bowl, combine the besan, melted ghee, carom seeds, and salt. Mix until the mixture resembles coarse crumbs.
2. Gradually add water, a little at a time, kneading to form a firm, smooth dough. Tip: The dough should not stick to your hands; if it does, add a bit more besan.
3. Cover the dough with a damp cloth and let it rest for 15 minutes. This helps the gluten relax, making the dough easier to roll.
4. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
5. Divide the dough into small portions and roll each into a thin circle, about 1/8 inch thick. Tip: Dust the rolling surface with a little besan to prevent sticking.
6. Cut the rolled dough into small squares or diamonds using a sharp knife or pizza cutter.
7. Arrange the pieces on the prepared baking sheet, ensuring they don’t touch. Bake for 15-20 minutes, or until golden and crisp. Tip: Keep an eye on them after 15 minutes to prevent over-browning.
8. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Resulting in a delightfully crisp texture with a melt-in-the-mouth quality, these Besan Papdis are a testament to the magic of simple ingredients. Serve them alongside a steaming cup of masala chai or as a crunchy topping over soups for an unexpected twist.

Besan Khandvi (Rolled Snacks)

Amidst the vibrant tapestry of Indian cuisine, Besan Khandvi stands out as a delicate, rolled snack that marries simplicity with elegance, offering a texture so light it practically melts in your mouth.

Ingredients

• 1 cup besan (gram flour) – for that perfect, silky texture, sift it before use.
• 1 cup buttermilk – I find full-fat buttermilk lends a richer flavor.
• 1/2 tsp turmeric powder – a pinch adds a golden hue and earthy notes.
• 1 tbsp ginger-green chili paste – adjust the chili to dial the heat to your liking.
• 2 tbsp oil – extra virgin olive oil is my go-to for its fruity undertones.
• 1/2 tsp mustard seeds – for that pop of flavor in the tempering.
• 1/2 tsp sesame seeds – toasty and nutty, they’re a must for garnish.
• Fresh cilantro leaves – a handful, chopped, for a burst of color and freshness.

Instructions

1. In a bowl, whisk together besan, buttermilk, turmeric, and ginger-green chili paste until smooth, ensuring no lumps remain for that flawless texture.
2. Pour the mixture into a non-stick pan over medium heat, stirring continuously for about 7-10 minutes until it thickens to a paste-like consistency. Tip: A silicone spatula works wonders here to prevent sticking.
3. Immediately spread the hot mixture thinly over the back of a greased baking tray using a spatula. Work quickly to achieve an even layer before it cools. Tip: The thinner the layer, the more delicate the rolls.
4. Once cooled to touch but still pliable, cut into strips and roll each strip tightly. Tip: If the mixture cracks, it’s too cold; warm it slightly to regain pliability.
5. Heat oil in a small pan, add mustard and sesame seeds, and let them pop for the tempering. Drizzle over the rolled Khandvi.
6. Garnish with chopped cilantro for a fresh contrast to the savory rolls.

Perfectly rolled Besan Khandvi offers a delightful contrast of textures—soft, melt-in-the-mouth rolls with a slight crunch from the tempering. Serve them as an elegant appetizer or a light snack, perhaps with a side of tangy tamarind chutney to elevate the experience.

Besan Gatta Curry (Gram Flour Dumplings in Curry)

Amidst the bustling flavors of Indian cuisine, Besan Gatta Curry stands out as a comforting yet sophisticated dish, blending the earthy tones of gram flour dumplings with a richly spiced curry that promises to warm the soul.

Ingredients

• 1 cup gram flour (besan) – for that perfect, nutty base.
• 1/2 tsp turmeric powder – my secret for a vibrant color and earthy flavor.
• 1 tsp red chili powder – adjust to your heat preference, but this amount gives a nice kick.
• 2 tbsp yogurt – I find full-fat yogurt works best for a creamy texture.
• 2 tbsp vegetable oil – a neutral oil ensures the spices shine.
• 1 tsp cumin seeds – they add a wonderful aroma when tempered.
• 1 medium onion, finely chopped – the foundation of any great curry.
• 2 cloves garlic, minced – for that essential pungent depth.
• 1 inch ginger, grated – fresh ginger is non-negotiable for brightness.
• 2 cups water – to achieve the ideal curry consistency.
• Salt to taste – because seasoning is everything.

Instructions

1. In a mixing bowl, combine gram flour, turmeric powder, red chili powder, yogurt, and salt. Knead into a firm dough, adding water if necessary. Tip: The dough should not stick to your hands.
2. Divide the dough into 6 equal parts and roll each into a cylindrical shape about 1/2 inch thick.
3. Bring a pot of water to a rolling boil and gently drop in the dough cylinders. Boil for 10 minutes, then remove and slice into 1-inch pieces. Tip: They should float when done.
4. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
5. Add chopped onion, garlic, and ginger. Sauté until golden brown, about 5 minutes.
6. Stir in the remaining turmeric and red chili powder, cooking for another minute to release their flavors.
7. Pour in water and bring to a simmer. Add the boiled gram flour pieces and let the curry simmer for 10 minutes, allowing the flavors to meld. Tip: Covering the pan helps the dumplings absorb the curry better.
8. Adjust salt if needed and serve hot.

Velvety dumplings soaked in a spicy, aromatic curry make Besan Gatta Curry a dish that’s as satisfying to eat as it is to prepare. Serve it over steamed rice or with warm rotis for a complete meal that celebrates the essence of home cooking.

Besan Cheela (Spicy Pancakes)

Flavorful and effortlessly versatile, Besan Cheela is a savory pancake that brings a delightful crunch and a burst of spices to your table. Perfect for a quick breakfast or a light dinner, this dish is a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• 1 cup besan (gram flour) – the finer the flour, the smoother the cheela.
• 1/2 cup water – adjust as needed for a pourable consistency.
• 1/4 tsp turmeric powder – for that golden hue and earthy flavor.
• 1/2 tsp red chili powder – adjust to your heat preference.
• 1/4 tsp asafoetida (hing) – a pinch goes a long way in enhancing digestion.
• 1/2 tsp cumin seeds – toasted for an aromatic crunch.
• 1 tbsp vegetable oil – my choice for a neutral taste that lets the spices shine.
• Salt to taste – I like mine well-seasoned, so I’m generous here.
• 1 small onion, finely chopped – for a sweet, sharp bite.
• 1 green chili, finely chopped – optional, but recommended for an extra kick.
• 2 tbsp cilantro, chopped – for a fresh, herby finish.

Instructions

1. In a large mixing bowl, sift the besan to ensure there are no lumps.
2. Add turmeric powder, red chili powder, asafoetida, cumin seeds, and salt to the besan. Mix well.
3. Gradually add water to the mixture, stirring continuously to form a smooth, lump-free batter. The consistency should be similar to pancake batter.
4. Let the batter rest for 10 minutes. This allows the flour to absorb the water and the flavors to meld.
5. Heat a non-stick skillet over medium heat and lightly grease it with vegetable oil.
6. Pour a ladleful of batter onto the skillet, spreading it gently into a thin circle.
7. Sprinkle chopped onions, green chili, and cilantro evenly over the batter.
8. Cook for 2-3 minutes until the edges start to lift and the bottom is golden brown.
9. Flip the cheela carefully and cook for another 2 minutes on the other side.
10. Transfer to a plate and repeat with the remaining batter, greasing the skillet as needed.

These cheelas are wonderfully crisp on the outside with a soft, flavorful interior. Serve them hot with a side of mint chutney or a dollop of yogurt for a contrast in temperatures and textures. They’re also fantastic rolled up with a smear of tangy tamarind sauce for an on-the-go snack.

Besan Mithai (Sweet Treat)

Radiating with the warmth of traditional Indian sweets, Besan Mithai is a delightful confection that marries the nutty richness of gram flour with the luxurious sweetness of sugar and ghee. This recipe offers a modern twist on the classic, ensuring a melt-in-your-mouth experience that’s both indulgent and comforting.

Ingredients

• 1 cup gram flour (besan) – for the best texture, sift it to avoid lumps.
• 1/2 cup ghee – I love using homemade ghee for its unparalleled aroma.
• 1/2 cup powdered sugar – adjust slightly if you prefer a less sweet treat.
• 1/4 cup milk – whole milk adds a lovely creaminess.
• 1/2 tsp cardamom powder – freshly ground cardamom elevates the flavor.
• A pinch of saffron strands – soak in a tbsp of warm milk for a golden hue and fragrance.
• 2 tbsp chopped nuts (pistachios, almonds) – for garnish and a delightful crunch.

Instructions

1. Heat ghee in a heavy-bottomed pan over medium-low heat until it melts completely.
2. Add the sifted gram flour to the ghee, stirring continuously to prevent burning. Cook for 15-20 minutes until the mixture turns golden and releases a nutty aroma.
3. Tip: Constant stirring is key to achieving an even color and avoiding bitterness.
4. Reduce the heat to low and slowly add milk, stirring vigorously to combine without forming lumps.
5. Mix in the powdered sugar and cardamom powder, stirring until the sugar dissolves and the mixture thickens, about 5 minutes.
6. Tip: The mixture should leave the sides of the pan when it’s ready, indicating the right consistency.
7. Remove from heat and stir in the saffron-infused milk for color and aroma.
8. Transfer the mixture to a greased tray, smoothing the top with a spatula. Sprinkle chopped nuts evenly over the surface.
9. Tip: Press the nuts lightly into the mixture to ensure they adhere well.
10. Allow to cool completely at room temperature, then cut into squares or diamonds.

Perfectly balanced between sweet and nutty, Besan Mithai boasts a fudgy texture that’s irresistibly smooth. Serve these gems alongside a cup of masala chai for a truly decadent experience, or gift them in elegant boxes for a personal touch during festive seasons.

Besan Pakora (Fritters)

Relish the crisp, golden delight of Besan Pakora, a beloved snack that marries the earthy flavors of chickpea flour with the vibrant kick of spices, perfect for those cozy evenings or spirited gatherings.

Ingredients

• 1 cup besan (chickpea flour) – I find the fine texture of besan from Indian grocery stores works best for a smooth batter.
• 1 small onion, thinly sliced – The sharper the onion, the more pronounced the flavor.
• 1 green chili, finely chopped – Adjust to your heat preference; I like a bit of a kick.
• 1/2 tsp turmeric powder – For that warm, golden hue and subtle earthiness.
• 1/2 tsp red chili powder – A must for that signature spice.
• 1/2 tsp carom seeds (ajwain) – They add a lovely digestive note and crunch.
• 1/4 cup water – Room temperature, to bind the batter without making it too runny.
• Oil for deep frying – I swear by peanut oil for its high smoke point and neutral taste.
• Salt to taste – Always start with a pinch, you can always add more.

Instructions

1. In a large mixing bowl, combine besan, sliced onions, green chili, turmeric powder, red chili powder, carom seeds, and salt. Mix well to distribute the spices evenly.
2. Gradually add water to the mixture, stirring continuously, until you achieve a thick, lump-free batter. The consistency should coat the back of a spoon.
3. Heat oil in a deep frying pan over medium heat until it reaches 350°F. A small drop of batter should sizzle and rise to the surface immediately.
4. Using a tablespoon, carefully drop small portions of the batter into the hot oil. Avoid overcrowding the pan to ensure even cooking.
5. Fry the pakoras for 2-3 minutes on each side or until they turn a deep golden brown. Use a slotted spoon to turn them for uniform color.
6. Remove the pakoras from the oil and drain on a paper towel-lined plate to absorb excess oil.
7. Serve hot with your favorite chutney or a steaming cup of masala chai for a truly authentic experience.

With their crispy exterior and soft, flavorful interior, these Besan Pakoras are a textural dream. Try serving them atop a bed of lightly dressed greens for a modern twist on this classic snack.

Besan Bread (Gluten-Free Bread)

Whisking together tradition and innovation, this Besan Bread offers a gluten-free alternative that doesn’t compromise on texture or taste. Perfect for those seeking a wholesome, homemade loaf, its nutty flavor and tender crumb will surprise and delight.

Ingredients

• 1 1/2 cups besan (gram flour) – for a nuttier flavor, I like to lightly toast it before using.
• 1/4 cup olive oil – extra virgin is my go-to for its fruity notes.
• 3 large eggs – room temperature eggs blend more smoothly into the batter.
• 1 tsp baking powder – ensures our bread rises beautifully.
• 1/2 tsp salt – just enough to enhance all the flavors.
• 1/2 cup water – adjust as needed for the perfect batter consistency.

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan with olive oil.
2. In a large bowl, sift together the besan, baking powder, and salt to avoid any lumps.
3. In another bowl, whisk the eggs until frothy, then gradually mix in the olive oil.
4. Combine the wet and dry ingredients, stirring gently. Add water as needed to achieve a smooth, pourable batter.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Bake for 35-40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Delightfully dense yet moist, this Besan Bread pairs wonderfully with a drizzle of honey or a smear of avocado. Its unique flavor profile makes it a versatile base for both sweet and savory toppings.

Conclusion

Zesty and versatile, these 16 besan flour recipes are a treasure trove for every home cook looking to spice up their meal routine. From savory snacks to sweet treats, there’s something for every occasion. We’d love to hear which recipes you try and adore—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for your fellow cooking enthusiasts to discover. Happy cooking!