18 Delicious Gram Flour Recipes for Every Occasion

Let’s dive into the versatile world of gram flour, a pantry staple that’s about to revolutionize your cooking! Whether you’re whipping up quick weeknight dinners, seeking comfort food favorites, or exploring seasonal delights, these 18 delicious recipes promise to inspire. From crispy snacks to hearty meals, there’s something for every occasion. Ready to discover your next kitchen adventure? Keep reading for dishes that’ll delight your taste buds!

Gram Flour Pancakes

Perfect for those lazy Sunday mornings, these gram flour pancakes are a game-changer. You’ll love how simple and satisfying they are, with a nutty flavor that’s totally unique.

Ingredients

• 1 cup gram flour (also known as besan – it’s my favorite for its protein punch)
• 1/2 tsp salt (I like to use sea salt for a bit of crunch)
• 1/2 tsp turmeric (for that golden color and a hint of earthiness)
• 1/2 tsp cumin seeds (they add a nice little pop of flavor)
• 1/4 tsp baking soda (the secret to fluffy pancakes)
• 3/4 cup water (room temp works best to avoid lumps)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• Butter for frying (because everything’s better with butter, right?)

Instructions

1. In a large bowl, whisk together the gram flour, salt, turmeric, cumin seeds, and baking soda.
2. Gradually add the water, stirring constantly to avoid lumps. Let the batter rest for 10 minutes – this helps the flour absorb the water.
3. Heat a non-stick pan over medium heat (about 350°F) and add a small pat of butter.
4. Pour 1/4 cup of batter into the pan, spreading it slightly with the back of a spoon.
5. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
6. Flip the pancake and cook for another 2 minutes until golden brown. Tip: Don’t press down on the pancake – let it stay fluffy!
7. Repeat with the remaining batter, adding more butter to the pan as needed.

Warm and slightly crispy on the outside, soft and savory on the inside, these pancakes are a delight. Try them with a dollop of yogurt or a drizzle of honey for a sweet and savory twist.

Besan Chilla

Besan chilla is your go-to when you’re craving something savory, nutritious, and quick to whip up. Basically, it’s a spiced chickpea flour pancake that’s crispy on the edges and soft in the middle.

Ingredients

• 1 cup chickpea flour (besan) – it’s gluten-free and packs a protein punch!
• 1/2 cup water – adjust as needed for a pourable batter
• 1/4 tsp turmeric – for that golden hue and anti-inflammatory benefits
• 1/2 tsp cumin seeds – they add a nice crunch and earthy flavor
• 1 small onion, finely chopped – red or white, your choice
• 1 green chili, finely chopped – omit if you’re not into heat
• 2 tbsp cilantro, chopped – for freshness
• Salt to taste – I like mine on the saltier side
• 2 tbsp oil – any neutral oil works, but I love the flavor of coconut oil here

Instructions

1. In a large bowl, whisk together chickpea flour, water, turmeric, and salt until smooth. Let it sit for 10 minutes – this helps the flour absorb the water.
2. Heat a non-stick pan over medium heat and add 1/2 tbsp oil. Tip: A well-heated pan ensures your chilla doesn’t stick.
3. Pour a ladleful of batter into the pan, spreading it thinly in a circular motion. Sprinkle cumin seeds, onion, green chili, and cilantro on top.
4. Cook for 2-3 minutes until the edges start lifting. Flip carefully and cook for another 2 minutes until golden brown. Tip: Use a wide spatula for easy flipping.
5. Repeat with the remaining batter, adding oil as needed. Serve hot with your favorite chutney or yogurt. Tip: For extra crispiness, cook on a slightly higher heat.

Vibrant and satisfying, these chillas are perfect for a lazy weekend brunch or a quick weekday dinner. Try rolling them up with some avocado slices and sprouts for a fun twist!

Gram Flour Cookies

Wow, have you ever tried gram flour cookies? They’re this amazing, slightly nutty, and totally addictive treat that’s perfect for any time of the day. You’re going to love how simple they are to make, and the flavor is just unreal.

Ingredients

• 1 cup gram flour (also known as besan, it’s my favorite for its rich flavor)
• 1/2 cup unsalted butter, softened (I always go for unsalted to control the sweetness)
• 1/2 cup powdered sugar (because it blends so smoothly)
• 1/2 tsp cardamom powder (for that irresistible aroma)
• A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Tip: This step is key for that perfect cookie texture.
3. Sift in the gram flour, cardamom powder, and salt. Mix until just combined. Tip: Overmixing can make the cookies tough.
4. Roll the dough into small balls and place them on the prepared baking sheet. Flatten slightly with your fingers. Tip: For even baking, make sure all cookies are the same size.
5. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Keep an eye on them; they can go from perfect to overdone quickly.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Kind of magical how these cookies turn out, right? They’re crisp on the outside, tender on the inside, with a flavor that’s hard to resist. Try serving them with a cup of chai for an extra special treat.

Besan Laddu

Unbelievably easy and utterly delicious, Besan Laddu is a sweet treat that’ll have you coming back for more. Perfect for those moments when you’re craving something sweet but want to keep it simple.

Ingredients

• 1 cup besan (gram flour) – make sure it’s fresh for the best aroma
• 1/2 cup ghee – I love the rich flavor it adds
• 1/2 cup powdered sugar – adjust if you like it less sweet
• 1/4 tsp cardamom powder – for that irresistible fragrance
• 2 tbsp chopped nuts (almonds, pistachios) – because everything’s better with a crunch

Instructions

1. Heat ghee in a pan over medium-low heat. You’ll know it’s ready when a small bit of besan sizzles upon contact.
2. Add besan to the ghee, stirring continuously to avoid lumps. This is where patience pays off—keep stirring for about 15 minutes until the mixture turns golden and releases a nutty aroma.
3. Turn off the heat and let the mixture cool slightly. It should be warm to the touch but not hot, about 5 minutes.
4. Mix in powdered sugar and cardamom powder. The sugar will melt a bit, making the mixture sticky—perfect for shaping into laddus.
5. Add chopped nuts and mix well. This is your chance to customize with your favorite nuts.
6. While the mixture is still warm, take small portions and roll into balls. If it’s too sticky, greasing your palms with a little ghee helps.

Perfectly soft with a melt-in-your-mouth texture, these laddus are a joy to bite into. Serve them as a sweet ending to a meal or pack a couple for a midday energy boost.

Gram Flour Bread

Ever find yourself craving something hearty yet simple? Gram flour bread is your answer—a gluten-free, protein-packed loaf that’s surprisingly easy to whip up.

Ingredients

• 1 1/2 cups gram flour (also known as besan, it’s my pantry staple for gluten-free baking)
• 1/2 tsp baking soda (the magic lift for our bread)
• 1/4 tsp salt (I like to use sea salt for a subtle crunch)
• 1 cup water (room temp works best to mix smoothly)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tbsp apple cider vinegar (adds a nice tang and helps with the rise)

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, whisk together the gram flour, baking soda, and salt until well combined.
3. Add the water, olive oil, and apple cider vinegar to the dry ingredients. Stir until you have a smooth batter. Tip: Let the batter sit for 5 minutes to thicken slightly.
4. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
5. Bake for 35-40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Slicing is easier when the bread is fully cooled.

Dense yet moist, this gram flour bread has a nutty flavor that pairs wonderfully with avocado or a drizzle of honey. Try toasting slices for a crispy edge that contrasts beautifully with the soft interior.

Besan Ka Halwa

Absolutely, if you’re looking for a dessert that’s both comforting and a breeze to whip up, you’ve got to try Besan Ka Halwa. It’s a rich, aromatic treat that’s perfect for when you’re craving something sweet but want to keep it simple.

Ingredients

• 1 cup besan (gram flour) – make sure it’s fresh for the best aroma
• 1/2 cup ghee – I love using homemade ghee for its deep flavor
• 1/2 cup sugar – adjust if you like it less sweet
• 1/4 cup water – just enough to dissolve the sugar
• 1/4 tsp cardamom powder – for that irresistible fragrance
• A handful of sliced almonds – for crunch and a bit of elegance

Instructions

1. Heat the ghee in a heavy-bottomed pan over medium heat until it melts completely.
2. Add the besan to the ghee, stirring continuously to avoid lumps. Keep stirring for about 10-12 minutes until the besan turns golden brown and releases a nutty aroma.
3. In a separate small pan, combine sugar and water. Heat until the sugar dissolves completely, creating a simple syrup.
4. Slowly pour the sugar syrup into the besan mixture, stirring constantly to prevent clumping. Be careful as the mixture may splutter.
5. Add the cardamom powder and mix well. Continue to cook on low heat for another 5 minutes until the halwa starts to leave the sides of the pan.
6. Garnish with sliced almonds before turning off the heat.

Zesty and warm, this Besan Ka Halwa is a delight with its grainy texture and the comforting taste of ghee and cardamom. Serve it warm with a scoop of vanilla ice cream for an indulgent twist.

Gram Flour Pizza Base

Let’s shake up your pizza night with a gram flour base that’s not only gluten-free but also packs a protein punch. You’ll love how crispy it gets around the edges while staying tender in the middle.

Ingredients

• 1 cup gram flour (also known as chickpea flour, it’s my pantry staple for gluten-free baking)
• 1/2 cup water (warm works best to bring the dough together)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp salt (I like sea salt for its subtle crunch)
• 1/2 tsp baking powder (the secret to a light, airy base)

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the gram flour, salt, and baking powder, whisking to remove any lumps.
3. Gradually add the warm water and olive oil, stirring until a smooth, thick batter forms. Tip: Let the batter sit for 10 minutes to thicken slightly for easier handling.
4. Pour the batter onto the prepared baking sheet, using a spatula to spread it into a thin, even circle. Tip: Wetting the spatula prevents sticking.
5. Bake for 15-20 minutes until the edges are golden and the center is firm to the touch. Tip: Keep an eye on it after 15 minutes to avoid over-browning.
6. Remove from the oven and let it cool for a couple of minutes before adding your favorite toppings.

Here’s the best part: this base is sturdy enough to hold all your toppings but still has a satisfying bite. Try it with a smear of pesto and roasted veggies for a colorful, flavorful twist.

Besan Barfi

Wow, have you ever tried Besan Barfi? It’s this incredibly sweet, fudge-like Indian dessert that’s just packed with flavor. Made from gram flour and ghee, it’s a treat that’s both simple and utterly delicious.

Ingredients

• 1 cup gram flour (besan) – sifted for that smooth texture we love
• 1/2 cup ghee – go for the good stuff, it makes all the difference
• 1/2 cup powdered sugar – because granulated just won’t give you the same melt-in-your-mouth feel
• 1/4 cup milk – whole milk adds richness, but any will do in a pinch
• 1/2 tsp cardamom powder – for that signature aromatic touch
• A pinch of saffron strands – optional, but oh so worth it for color and flavor

Instructions

1. Heat a heavy-bottomed pan over medium-low heat and add the ghee. Let it melt completely.
2. Add the sifted gram flour to the pan. Keep stirring continuously to avoid lumps and ensure even cooking. This is crucial for that perfect texture.
3. Cook the mixture for about 15-20 minutes until it turns golden brown and releases a nutty aroma. Tip: Lower the heat if it’s browning too quickly.
4. Once the mixture is ready, turn off the heat and let it cool for a couple of minutes. Then, add the powdered sugar, milk, and cardamom powder. Mix well until everything is fully incorporated.
5. Transfer the mixture to a greased tray or plate. Flatten it out with a spatula or the back of a spoon to your desired thickness. Tip: Wet your hands or the spatula slightly to prevent sticking.
6. Sprinkle saffron strands on top for garnish if using, then let it set at room temperature for about an hour. Tip: For quicker setting, pop it in the fridge for 30 minutes.
7. Once set, cut into squares or diamonds and serve.

Besan Barfi is wonderfully rich with a melt-in-your-mouth texture that’s hard to resist. The cardamom adds a lovely warmth, making it perfect with a cup of chai. Try serving it on a platter with other Indian sweets for a festive touch.

Gram Flour Muffins

Gram flour muffins are a game-changer for your breakfast routine, offering a gluten-free twist that’s both nutritious and delicious. You’ll love how easy they are to whip up, even on the busiest mornings.

Ingredients

• 1 cup gram flour (also known as chickpea flour, it’s my favorite for its nutty flavor)
• 1/2 cup water (room temperature works best for smooth batter)
• 1/4 cup olive oil (extra virgin adds a nice depth)
• 1 tsp baking powder (the secret to fluffy muffins)
• 1/2 tsp salt (I like sea salt for its mild taste)
• 2 tbsp honey (for a touch of sweetness, but you can adjust)
• 1/2 cup chopped nuts (walnuts are my go-to for crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gram flour, baking powder, and salt until well combined.
3. Add the water, olive oil, and honey to the dry ingredients, stirring until the batter is smooth. Tip: Let the batter sit for 5 minutes to thicken slightly.
4. Fold in the chopped nuts gently, ensuring they’re evenly distributed throughout the batter.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Tip: A cookie scoop makes this step mess-free.
6. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted comes out clean. Tip: Don’t open the oven door too early to prevent sinking.
7. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Out of the oven, these muffins boast a moist interior with a slightly crisp top. Enjoy them warm with a drizzle of honey or as a quick snack on the go.

Besan Dhokla

Hey there! Ever craved something light, fluffy, and packed with flavor? Besan Dhokla is your go-to snack, perfect for any time of the day. It’s a steamed delight that’s both healthy and delicious.

Ingredients

• 1 cup besan (gram flour) – the finer, the better for that smooth texture.
• 1 tbsp lemon juice – fresh is always best, trust me.
• 1 tsp ginger paste – adds a nice kick.
• 1/2 tsp turmeric powder – for that gorgeous color.
• 1 tsp eno fruit salt – the secret to fluffiness.
• 1 tbsp oil – I use sunflower oil, but any mild oil works.
• 1 cup water – room temperature to avoid lumps.
• Salt to taste – because flavor is key.

Instructions

1. In a large bowl, mix besan, lemon juice, ginger paste, turmeric powder, and salt with water until smooth. Tip: Let the batter rest for 10 minutes for better texture.
2. Grease a dhokla plate or any shallow pan with oil. Tip: Use a brush for even coating.
3. Add eno to the batter and stir gently. You’ll see it bubble up – that’s the magic happening.
4. Pour the batter into the greased plate immediately. Tip: Do this quickly to keep the fluffiness.
5. Steam for 15 minutes on medium heat. Check with a toothpick – if it comes out clean, it’s done.
6. Let it cool for a bit, then cut into squares. Serve with your favorite chutney.

Light and spongy, these dhoklas are a treat with their tangy and slightly spicy flavor. Try serving them with a drizzle of tempered oil and mustard seeds for an extra crunch.

Gram Flour Crackers

You’ve probably been there—craving something crunchy but wanting to keep it on the healthier side. That’s where these gram flour crackers come in, easy to whip up and totally satisfying.

Ingredients

• 1 cup gram flour (also known as besan, it’s got a nutty flavor that’s perfect for crackers)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp salt (I like sea salt for its subtle crunch)
• 1/4 tsp turmeric (adds a lovely golden hue and a hint of earthiness)
• 1/4 cup water (room temp works best to bind the dough easily)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the gram flour, olive oil, salt, and turmeric until the mixture resembles coarse crumbs.
3. Gradually add water, a little at a time, kneading until a smooth dough forms. Tip: The dough should be firm but pliable—not too sticky.
4. Roll out the dough between two sheets of parchment paper to about 1/8-inch thickness for even baking.
5. Cut into desired shapes using a knife or cookie cutter. Tip: Smaller shapes will crisp up faster.
6. Transfer the shapes to the prepared baking sheet, spacing them slightly apart.
7. Bake for 15-20 minutes, or until the edges are golden and the crackers are crisp. Tip: Keep an eye on them after 15 minutes to prevent over-browning.
8. Let cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely.

Just out of the oven, these crackers are irresistibly crisp with a subtle nuttiness from the gram flour. Try serving them with a spicy hummus or your favorite cheese for a delightful contrast.

Besan Cheela

Venturing into the world of Indian breakfasts? Besan Cheela is your go-to for something quick, nutritious, and utterly delicious. Think of it as a savory pancake that’s packed with protein and can be jazzed up with your favorite veggies.

Ingredients

• 1 cup besan (gram flour) – it’s the star here, so don’t skimp!
• 1/2 cup water – adjust as needed for a pancake-like consistency.
• 1/4 tsp turmeric – for that golden hue and a hint of earthiness.
• 1/2 tsp salt – because flavor is key.
• 1/4 tsp red chili powder – or more if you like it spicy.
• 1 tbsp olive oil – my kitchen staple for that perfect crisp.
• 1/4 cup finely chopped onions – for a bit of crunch.
• 1/4 cup chopped cilantro – fresh herbs make everything better.

Instructions

1. In a large bowl, whisk together besan, turmeric, salt, and red chili powder.
2. Gradually add water, stirring continuously to avoid lumps, until the batter is smooth and slightly runny.
3. Heat a non-stick pan over medium heat and drizzle with olive oil.
4. Pour a ladleful of batter onto the pan, swirling it to form a thin circle.
5. Sprinkle onions and cilantro evenly over the batter.
6. Cook for 2-3 minutes until the edges start to lift, then flip carefully.
7. Cook for another 2 minutes until both sides are golden and crisp.
8. Repeat with the remaining batter, adding more oil as needed.

Besan Cheela turns out wonderfully crisp on the outside with a soft, flavorful center. Serve it hot with a side of mint chutney or yogurt for a breakfast that’s anything but ordinary.

Gram Flour Cake

Just when you thought flour couldn’t get any more versatile, here comes gram flour cake to prove you wrong. It’s a simple, savory treat that’s perfect for those lazy Sunday brunches or as a quick snack.

Ingredients

• 1 cup gram flour (also known as besan, it’s my pantry staple for gluten-free baking)
• 1/2 cup water (room temp works best to avoid lumps)
• 1/4 cup extra virgin olive oil (for that rich, fruity flavor)
• 1 tsp salt (I like to use sea salt for a bit of crunch)
• 1/2 tsp turmeric (adds a lovely golden hue and earthy taste)
• 1/4 tsp red chili powder (adjust if you’re not into heat)
• 1 tbsp chopped cilantro (fresh is always better, trust me)

Instructions

1. Preheat your oven to 350°F (175°C). A properly heated oven is key to getting that perfect rise.
2. In a large bowl, whisk together gram flour, salt, turmeric, and red chili powder. Sifting the flour first can help avoid lumps.
3. Slowly add water to the dry ingredients, stirring continuously to form a smooth batter. A whisk is your best friend here.
4. Pour in the olive oil and mix until fully incorporated. The batter should be thick but pourable.
5. Grease a 6-inch round cake pan with a bit of olive oil. This ensures your cake doesn’t stick.
6. Pour the batter into the prepared pan and sprinkle chopped cilantro on top. The cilantro adds a fresh contrast to the savory cake.
7. Bake for 25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Don’t open the oven too often; patience is a virtue here.

Ready to dig in? This gram flour cake is delightfully dense with a slightly crispy crust. Serve it warm with a dollop of yogurt or your favorite chutney for an extra flavor kick.

Besan Puda

Craving something savory, quick, and utterly satisfying? Besan Puda, a spiced chickpea flour pancake, is your go-to for a fuss-free meal or snack that packs a punch of flavor.

Ingredients

• 1 cup chickpea flour (also known as besan – it’s gluten-free and so versatile!)
• 1/2 cup water (adjust as needed for a pancake batter consistency)
• 1/4 tsp turmeric powder (for that golden hue and earthy flavor)
• 1/2 tsp cumin seeds (I love the slight crunch and aroma they add)
• 1 small onion, finely chopped (red or white, your choice!)
• 1 green chili, finely chopped (adjust based on your heat preference)
• 2 tbsp cilantro, chopped (for a fresh, herby finish)
• Salt to taste (I start with 1/2 tsp and adjust from there)
• 2 tbsp vegetable oil (for cooking – any neutral oil works, but I sometimes use ghee for extra flavor)

Instructions

1. In a large bowl, whisk together the chickpea flour, turmeric, cumin seeds, and salt.
2. Gradually add water, stirring continuously, until you achieve a smooth, lump-free batter. Let it rest for 10 minutes – this helps the flour absorb the water and thicken slightly.
3. Heat a non-stick skillet over medium heat and add 1 tbsp oil, spreading it evenly.
4. Pour a ladleful of batter into the skillet, tilting it to spread the batter into a thin, even circle.
5. Sprinkle chopped onions, green chili, and cilantro evenly over the batter.
6. Cook for 2-3 minutes until the edges start to lift and the bottom is golden brown. Flip carefully and cook the other side for another 2 minutes.
7. Repeat with the remaining batter, adding more oil as needed.

What you get is a crispy-edged, soft-centered pancake with a delightful mix of textures and flavors. Serve it hot with a side of mint chutney or yogurt for dipping, or roll it up with some fresh veggies for a quick wrap. Either way, it’s a winner!

Gram Flour Brownies

Forget everything you know about brownies because these gram flour brownies are about to change the game. They’re gluten-free, packed with protein, and surprisingly easy to whip up for a quick treat.

Ingredients

• 1 cup gram flour (also known as chickpea flour, it’s my favorite for a nutty flavor)
• 1/2 cup cocoa powder (the darker, the better for that rich chocolate hit)
• 1/2 cup maple syrup (pure is best, but hey, use what you’ve got)
• 1/4 cup coconut oil, melted (extra virgin gives a subtle tropical vibe)
• 2 eggs, room temperature (they blend smoother when not cold)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1/2 tsp baking soda (for that perfect rise)
• A pinch of salt (balances the sweetness just right)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper. Tip: A little coconut oil under the paper keeps it in place.
2. In a large bowl, whisk together the gram flour, cocoa powder, baking soda, and salt until no lumps remain. Tip: Sifting the dry ingredients helps avoid clumps.
3. Add the maple syrup, melted coconut oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined. Tip: Overmixing can make the brownies tough, so stir gently.
4. Pour the batter into the prepared pan and smooth the top with a spatula.
5. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out mostly clean. Tip: The brownies will continue to set as they cool, so don’t wait for the toothpick to be completely clean.
6. Let the brownies cool in the pan for at least 10 minutes before slicing into squares.

Amazingly moist and fudgy, these brownies have a deep chocolate flavor with a slight nuttiness from the gram flour. Serve them warm with a scoop of vanilla ice cream for an irresistible dessert.

Besan Khandvi

You’ve probably never heard of Besan Khandvi, but trust me, it’s a game-changer. This Gujarati delicacy is all about soft, melt-in-your-mouth rolls made from gram flour and yogurt, spiced just right.

Ingredients

• 1 cup gram flour (besan) – it’s the star of the show, so make sure it’s fresh.
• 1 cup yogurt – I like using full-fat for that extra creaminess.
• 2 cups water – room temp works best to avoid lumps.
• 1/2 tsp turmeric powder – for that gorgeous golden color.
• 1 tsp ginger-green chili paste – adjust based on how spicy you like it.
• 2 tbsp oil – any neutral oil will do, but I’m partial to sunflower.
• 1/2 tsp mustard seeds – they pop and add a nice crunch.
• A handful of fresh cilantro – chopped, for that fresh finish.
• 1/2 cup grated coconut – optional, but it adds a sweet contrast.

Instructions

1. In a large bowl, whisk together gram flour, yogurt, water, turmeric, and ginger-green chili paste until smooth.
2. Pour the mixture into a non-stick pan and cook on medium heat, stirring constantly to prevent lumps, for about 10 minutes until it thickens.
3. Quickly spread the hot mixture onto a greased surface (like a back of a tray) as thinly as possible. Tip: Work fast before it cools and sets.
4. Let it cool for 5 minutes, then cut into strips and roll them up carefully.
5. Heat oil in a small pan, add mustard seeds, and let them pop. Drizzle this tempering over the rolls.
6. Garnish with cilantro and coconut. Tip: If you’re not a fan of coconut, skip it or replace with sesame seeds.

Just like that, you’ve got Besan Khandvi – silky, slightly tangy, and bursting with flavors. Serve it as a snack or part of a larger meal; either way, it’s bound to impress.

Gram Flour Waffles

Unbelievably easy and utterly delicious, these gram flour waffles are about to become your new breakfast obsession. Perfect for those mornings when you’re craving something a bit different but still want to keep it simple and satisfying.

Ingredients

– 1 cup gram flour (also known as chickpea flour, it’s my favorite for its nutty flavor)
– 1 cup water (room temp works best for smooth batter)
– 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
– 1/2 tsp salt (I like sea salt for its subtle crunch)
– 1/2 tsp baking powder (for that perfect lift)
– 1/4 tsp turmeric (adds a lovely golden hue and a hint of earthiness)

Instructions

1. In a large mixing bowl, whisk together the gram flour, salt, baking powder, and turmeric until well combined.
2. Gradually add the water to the dry ingredients, whisking continuously to avoid lumps. Tip: A smooth batter is key to fluffy waffles.
3. Let the batter rest for 5 minutes. This allows the gram flour to absorb the water fully.
4. Preheat your waffle iron to medium-high (about 375°F). A properly heated iron ensures a crispy exterior.
5. Lightly brush the waffle iron with olive oil to prevent sticking. Tip: Don’t skip this step, or you’ll regret it.
6. Pour enough batter to cover the iron’s center, close the lid, and cook for 4-5 minutes or until golden and crisp. Tip: Resist the urge to peek too early!
7. Carefully remove the waffle and repeat with the remaining batter.
Enjoy these waffles hot off the iron, where they’re at their crispiest. The gram flour gives them a uniquely hearty texture and a rich, savory flavor that pairs wonderfully with both sweet and savory toppings.

Besan Sev

Ready to dive into the crispy, savory world of Besan Sev? This Indian snack is a game-changer for your tea time or movie nights, and guess what? It’s easier to make than you think.

Ingredients

• 1 cup besan (gram flour) – the finer, the better for that perfect crunch.
• 2 tbsp rice flour – my secret for extra crispiness.
• 1/4 tsp turmeric powder – just a pinch for that golden hue.
• 1/2 tsp red chili powder – adjust if you’re not into too much heat.
• 1/4 tsp asafoetida (hing) – don’t skip this; it’s the flavor booster.
• 2 tbsp melted ghee – because butter makes everything better.
• 1/2 cup water – room temp works best for smooth mixing.
• Oil for deep frying – I use peanut oil for its high smoke point.
• Salt to taste – because, well, flavor.

Instructions

1. In a large bowl, sift together besan, rice flour, turmeric, red chili powder, asafoetida, and salt. Tip: Sifting avoids lumps for a smoother dough.
2. Add melted ghee to the dry ingredients. Mix until the flour resembles breadcrumbs. Tip: This step is crucial for that flaky texture.
3. Gradually add water, kneading into a stiff dough. It should be pliable but not sticky. Tip: Let it rest for 10 mins covered for easier handling.
4. Heat oil in a deep pan to 350°F. Use a sev maker or a press with a small-hole plate to press strands directly into the hot oil.
5. Fry in batches until golden and crisp, about 2-3 minutes per batch. Drain on paper towels. Tip: Keep the oil temperature steady for even cooking.

Kick back and enjoy your homemade Besan Sev with its irresistible crunch and spicy kick. Perfect as is, or get creative by sprinkling over chaat for an extra texture punch.

Conclusion

Exploring these 18 delicious gram flour recipes opens up a world of versatile, tasty options for any occasion. Whether you’re whipping up a quick snack or a hearty meal, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for others to discover. Happy cooking!