18 Delicious Besan Recipes Every Foodie Should Try

Let’s talk about besan—the humble chickpea flour that’s secretly a kitchen superhero! Whether you’re craving crispy snacks, hearty meals, or even sweet treats, these 18 delicious recipes prove just how versatile (and tasty) it can be. From quick weeknight dinners to crowd-pleasing appetizers, there’s something here for every food lover. Ready to fall in love with besan? Let’s dive in!

Besan Chilla Breakfast Pancakes

Tired of the same old pancakes? Meet Besan Chilla, the savory, protein-packed Indian breakfast pancake that’s about to revolutionize your mornings—no syrup required, just pure golden deliciousness. Think of it as the lovechild of a crepe and an omelet, but with way more personality and zero eggs.

Ingredients

For the Batter:

• 1 cup chickpea flour (besan)
• 1/2 cup water (adjust for consistency)
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp cumin seeds
• 1/4 tsp salt

For the Fillings/Toppings:

• 1/4 cup finely chopped onions
• 1/4 cup diced tomatoes
• 1 tbsp chopped cilantro
• 1 tbsp vegetable oil (for cooking)

Instructions

1. In a large bowl, whisk together chickpea flour, turmeric, red chili powder, cumin seeds, and salt.
2. Slowly add water while stirring to avoid lumps, until the batter is smooth and slightly thinner than pancake batter. Tip: Let it rest for 5 minutes—this helps the flour absorb moisture for a fluffier chilla.
3. Heat a non-stick skillet over medium heat (350°F) and lightly grease with 1/2 tbsp oil.
4. Pour 1/4 cup of batter onto the skillet, swirling it quickly to form a thin, even circle.
5. Sprinkle onions, tomatoes, and cilantro evenly over the batter. Tip: Press toppings gently so they stick to the batter as it cooks.
6. Cook for 2–3 minutes until the edges lift easily and the bottom is golden-brown.
7. Flip carefully and cook for another 2 minutes until crisp. Tip: For extra crunch, drizzle a few drops of oil around the edges before flipping.
8. Repeat with remaining batter, adjusting heat if the skillet gets too hot.

Crispy on the outside, tender inside, and packed with savory-spicy flavors, these chillas are best served hot with mint chutney or a dollop of yogurt. Roll them up like a wrap for a messy, delicious on-the-go breakfast—just don’t blame us if you start craving them daily.

Spicy Besan Kadhi Curry

A bowl of Spicy Besan Kadhi Curry is like a warm hug from your favorite aunt—comforting, slightly sassy, and packed with flavor. This tangy, creamy chickpea flour curry is the ultimate weeknight hero, ready to rescue you from bland dinners with its bold spices and velvety texture.

Ingredients

For the Kadhi Base:

• 1 cup chickpea flour (besan)
• 2 cups plain yogurt
• 4 cups water
• 1 tbsp turmeric powder
• 1 tbsp red chili powder
• 1 tbsp salt

For the Tempering:

• 2 tbsp ghee
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 2 dried red chilies
• 10-12 curry leaves
• 1 tbsp grated ginger
• 2 cloves garlic, minced

Instructions

1. In a large bowl, whisk together chickpea flour, yogurt, and water until smooth and lump-free. Tip: Sift the chickpea flour first to avoid clumps.
2. Add turmeric powder, red chili powder, and salt to the mixture, whisking again to combine.
3. Pour the kadhi base into a deep pot and bring to a boil over medium-high heat, stirring constantly to prevent sticking.
4. Reduce heat to low and simmer for 25-30 minutes, stirring occasionally, until the kadhi thickens to a creamy consistency. Tip: If it thickens too much, add a splash of water.
5. While the kadhi simmers, heat ghee in a small pan over medium heat for the tempering.
6. Add cumin seeds, mustard seeds, dried red chilies, and curry leaves to the ghee. Sizzle for 30 seconds until fragrant.
7. Stir in grated ginger and minced garlic, cooking for another 30 seconds until golden. Tip: Don’t let the garlic burn—it’ll turn bitter!
8. Pour the tempering over the simmering kadhi, stirring gently to incorporate.
9. Simmer for another 5 minutes, then remove from heat.

Unleash this golden, spicy goodness over steamed rice or scoop it up with fluffy naan. The kadhi’s velvety texture and punchy tempering will have you licking the bowl—no judgment here.

Besan Ladoo Sweet Bites

Delightfully dense yet melt-in-your-mouth magical, these Besan Ladoo Sweet Bites are the golden nuggets of joy your dessert table has been missing. Imagine buttery, nutty, cardamom-kissed bliss rolled into bite-sized spheres—because sometimes, happiness *does* come in balls.

Ingredients

For the Ladoo Base

• 2 cups chickpea flour (besan)
• 1 cup ghee, divided
• 1 cup powdered sugar
• 1 tsp cardamom powder

For the Garnish

• 2 tbsp chopped pistachios
• 1 tbsp edible rose petals (optional)

Instructions

1. Heat 3/4 cup ghee in a heavy-bottomed pan over **medium-low heat (300°F)**. Pro tip: Low and slow is key—no one wants burnt besan drama.
2. Add chickpea flour and roast, stirring constantly, for **15–18 minutes** until it turns golden-brown and smells nutty. Think “warm cookie dough” vibes.
3. Transfer the mixture to a wide plate and let it cool for **10 minutes**—this stops the cooking and prevents sugar meltdowns later.
4. Once lukewarm, add powdered sugar, cardamom, and remaining 1/4 cup ghee. Mix with your hands until crumbly yet cohesive. Hot tip: If it’s too dry, add 1 tsp ghee at a time until it holds shape.
5. Pinch golf ball-sized portions and roll into smooth spheres. If the mix crumbles, press firmly—it’s like edible Play-Doh.
6. Roll each ladoo in chopped pistachios or press rose petals on top for Insta-worthy flair. Let them set at **room temp for 1 hour**.

Oozing with toasty, caramelized depth, these ladoos are delightfully crumbly outside and fudgy inside. Serve them stacked like mini pyramids or tuck them into lunchboxes for a sneaky sweet surprise.

Crunchy Besan Sev Snack

Crunchy, crave-worthy, and downright addictive—this Besan Sev Snack is the crispy, golden answer to your mid-day munchies. Made with humble chickpea flour and a kick of spices, it’s the kind of snack that’ll have you questioning why you ever bothered with store-bought chips. Just try not to eat the whole batch in one sitting (no promises).

Ingredients

For the dough:
– 2 cups chickpea flour (besan)
– 1/4 cup rice flour
– 1 tsp turmeric powder
– 1 tsp red chili powder
– 1/2 tsp ajwain (carom seeds)
– 1/2 tsp baking soda
– 3 tbsp melted ghee
– 1/2 cup water (plus more as needed)
– 1 tsp salt

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

Instructions

1. In a large bowl, whisk together chickpea flour, rice flour, turmeric, red chili powder, ajwain, baking soda, and salt until evenly combined. Tip: Sifting the flours ensures no lumps for a smoother dough.
2. Add melted ghee and mix with your fingers until the mixture resembles coarse crumbs. Tip: Rubbing the ghee in well guarantees extra crispiness.
3. Gradually add water, 1 tbsp at a time, kneading until a stiff, smooth dough forms (about 5 minutes). The dough should be firm, not sticky. Tip: Cover with a damp cloth to prevent drying while you heat the oil.
4. Heat oil in a deep pot to 350°F over medium heat. Test by dropping a tiny dough piece—if it sizzles immediately, it’s ready.
5. Fill a sev press or cookie press with dough and press strands directly into the hot oil in a circular motion, frying small batches to avoid crowding.
6. Fry for 2-3 minutes, flipping once, until golden and crisp. Drain on a paper towel-lined plate.
7. Repeat with remaining dough, adjusting heat as needed to maintain 350°F.

Delightfully crunchy with a peppery warmth, these sev are perfect piled atop chaat, crushed over yogurt, or—let’s be real—eaten by the handful while binge-watching your favorite show. The ajwain adds a subtle bite, while the ghee ensures each strand shatters gloriously with every bite.

Besan Puda Flatbread

Y’all ever crave something crispy, savory, and ridiculously easy to whip up? Meet Besan Puda Flatbread—your new go-to when you want a golden, spiced chickpea pancake that’s faster than ordering takeout (and way more satisfying). Bonus: it’s gluten-free, because sometimes your gut just needs a break from the usual carb overload.

Ingredients

For the Batter:

• 1 cup chickpea flour (besan)
• 1/2 tsp turmeric
• 1/2 tsp cumin powder
• 1/4 tsp red chili powder
• 1/2 tsp salt
• 3/4 cup water
• 1 tbsp finely chopped cilantro
• 1/4 cup finely diced red onion
• 1 small green chili, minced (optional for heat)

For Cooking:

• 2 tbsp vegetable oil (divided)

Instructions

1. In a large bowl, whisk together chickpea flour, turmeric, cumin, red chili powder, and salt until no lumps remain.
2. Gradually add water, stirring continuously, until a smooth, pourable batter forms—think pancake batter consistency. Tip: Let the batter rest for 5 minutes to allow the flour to hydrate fully.
3. Fold in cilantro, red onion, and green chili (if using).
4. Heat 1 tbsp oil in a nonstick skillet over medium heat (350°F). Test the heat by flicking a drop of water—if it sizzles, you’re golden.
5. Pour 1/4 cup batter into the skillet, swirling gently to form a thin, even circle. Tip: Work quickly—the batter sets fast!
6. Cook for 2–3 minutes until edges crisp and bubbles form on the surface. Flip and cook for another 2 minutes until both sides are golden-brown and crisp.
7. Repeat with remaining batter, adding oil as needed. Tip: Keep finished pudas warm in a 200°F oven while you cook the rest.

Light, crispy, and packed with earthy flavors, these flatbreads are begging to be dunked in mint chutney or stuffed with avocado for a brunch twist. Leftovers? Crumble ’em over salad for instant crunch—waste not, want not!

Healthy Besan Cheela Wrap

Move over, boring breakfast wraps—there’s a new star in town, and it’s packed with protein, flavor, and a side of sass. This Healthy Besan Cheela Wrap is your ticket to a fuss-free, delicious meal that’s as easy to make as it is to devour.

Ingredients

• For the batter:
  • 1 cup chickpea flour (besan)
  • 1/2 cup water
  • 1/4 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/4 tsp red chili powder
  • Salt to taste (start with 1/4 tsp)
• For the filling:
  • 1/2 cup finely chopped bell peppers
  • 1/4 cup grated carrots
  • 2 tbsp chopped cilantro
  • 1 tbsp olive oil
• For assembly:
  • 1 whole wheat tortilla (8-inch)
  • 2 tbsp Greek yogurt
  • 1 tbsp hot sauce (optional)

Instructions

1. In a bowl, whisk together chickpea flour, water, turmeric, cumin, red chili powder, and salt until smooth. Let it rest for 5 minutes—this helps the flour absorb the water and eliminates lumps.
2. Heat a non-stick skillet over medium heat and lightly grease it with 1/2 tbsp olive oil.
3. Pour 1/4 cup of the batter onto the skillet, swirling it to form a thin, even circle. Cook for 2 minutes until the edges lift easily.
4. Flip the cheela and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.
5. In the same skillet, sauté bell peppers and carrots in the remaining 1/2 tbsp olive oil for 2-3 minutes until slightly tender. Tip: Don’t overcook—you want a bit of crunch!
6. Warm the tortilla in the skillet for 20 seconds per side to make it pliable.
7. Spread Greek yogurt and hot sauce (if using) on the tortilla, then layer with a cheela and the sautéed veggies. Sprinkle cilantro on top.
8. Roll the tortilla tightly, tucking in the sides as you go. Slice diagonally for a fancy touch.

This wrap is a textural dream—soft tortilla, slightly crispy cheela, and crunchy veggies all hugged together. Serve it with extra hot sauce for a kick, or pack it for lunch and watch your coworkers turn green with envy.

Besan Halwa Rich Dessert

Hold onto your sweet tooth, folks, because this Besan Halwa is about to rock your dessert world like a sugar-coated earthquake. This rich, nutty Indian treat is so decadent, it’ll make your taste buds throw a confetti parade—no RSVP required.

Ingredients

• For the Halwa Base:
  • 1 cup chickpea flour (besan)
  • ½ cup ghee (clarified butter)
  • ½ cup granulated sugar
• For the Liquid Mixture:
  • 1 cup water
  • ½ cup whole milk
• For the Flavor Boost:
  • ½ tsp cardamom powder
  • 2 tbsp chopped almonds
  • 2 tbsp chopped pistachios

Instructions

1. Heat a heavy-bottomed pan over medium-low heat (300°F) and add the ghee, letting it melt completely.
2. Add the chickpea flour to the pan and roast it in the ghee, stirring constantly for 10–12 minutes until it turns golden brown and smells nutty. Tip: Don’t rush this step—low and slow avoids burnt bitterness!
3. In a separate saucepan, combine water, milk, and sugar, bringing it to a gentle boil (212°F) while stirring until the sugar dissolves.
4. Carefully pour the hot liquid mixture into the roasted flour, stirring vigorously to prevent lumps. Tip: Use a whisk if your arm needs a break from stirring.
5. Cook the mixture over low heat (250°F), stirring continuously, until it thickens into a glossy, pudding-like consistency (about 8–10 minutes).
6. Mix in the cardamom powder, almonds, and pistachios, then cook for another 2 minutes to let the flavors meld. Tip: Toast the nuts beforehand for extra crunch!
7. Remove from heat and let it cool slightly before serving—it’ll thicken further as it sits.

This halwa is like edible velvet—smooth, fragrant, and luxuriously rich. Serve it warm with a scoop of vanilla ice cream for a next-level dessert experience, or pack it into little jars for gifting (if you’re feeling generous).

Besan Pakora Fritters

Yowza, if you’re craving a crispy, golden bite of comfort that’s faster to make than it is to decide what to binge next, Besan Pakora Fritters are here to save your snack game. These chickpea flour wonders are the ultimate crunchy-on-the-outside, fluffy-on-the-inside magic you didn’t know you needed—until now. And yes, they’re *absolutely* dippable.

Ingredients

For the Batter:

• 1 cup chickpea flour (besan)
• 1/4 cup rice flour (for extra crunch)
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp baking soda
• 1/2 cup water (plus 1-2 tbsp as needed)
• 1/2 tsp salt

For the Veggies & Frying:

• 1 medium onion, thinly sliced
• 1 small potato, julienned
• 1 green chili, finely chopped (optional)
• 2 tbsp cilantro, chopped
• 1.5 cups neutral oil (like vegetable or peanut), for frying

Instructions

1. In a large bowl, whisk together chickpea flour, rice flour, cumin seeds, turmeric, red chili powder, baking soda, and salt until no lumps remain.
2. Gradually add 1/2 cup water, stirring to form a thick batter. If too stiff, add 1-2 tbsp more water—it should coat the back of a spoon. Tip: Let the batter sit for 10 mins; it helps the flour hydrate for crispier fritters.
3. Fold in sliced onion, potato, green chili, and cilantro until evenly coated.
4. Heat oil in a deep skillet over medium heat to 350°F (use a candy thermometer or test with a drop of batter—it should sizzle immediately).
5. Drop tablespoon-sized portions of batter into the oil, frying 4-5 at a time to avoid crowding. Tip: Keep oil temp steady; too hot = burnt outside, too cool = greasy.
6. Fry for 2-3 mins per side until deep golden brown. Transfer to a paper towel-lined plate. Tip: Sprinkle with chaat masala right after frying for extra zing!

Who knew chaos could taste this good? These pakoras are a symphony of crunch and spice, best devoured hot with mint chutney or dunked in masala chai like a true rebel. Bonus: They’re also a stellar way to convince veggies to party in your mouth.

Besan Dhokla Steamed Snack

Ever had a snack so light and fluffy it feels like biting into a cloud? Meet Besan Dhokla, the steamed Gujarati delight that’s equal parts tangy, spongy, and ridiculously easy to devour. Perfect for when you need a quick bite that won’t weigh you down—unless you eat the whole tray, which, fair warning, is highly likely.

Ingredients

• For the batter:
  • 1 cup chickpea flour (besan)
  • 1 tbsp semolina (sooji)
  • 1 tsp ginger paste
  • 1 tsp green chili paste
  • 1 tbsp lemon juice
  • 1/2 tsp turmeric powder
  • 1/2 cup water
• For steaming:
  • 1 tsp oil (for greasing)
  • 1/2 cup water (for steamer)
• For the tempering:
  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp sesame seeds
  • 2-3 curry leaves
  • 1 tbsp chopped cilantro (for garnish)

Instructions

1. In a large bowl, whisk together chickpea flour, semolina, ginger paste, green chili paste, lemon juice, turmeric powder, and 1/2 cup water until smooth. Tip: No lumps allowed—this batter should be smoother than your morning latte.
2. Grease a shallow 8-inch round cake pan with 1 tsp oil. Pour the batter into the pan, spreading it evenly.
3. Fill a steamer pot with 1/2 cup water and bring to a boil over medium-high heat. Place the cake pan in the steamer, cover, and steam for 15 minutes. Tip: Don’t peek! Steam escape = less fluff.
4. Check doneness by inserting a toothpick—it should come out clean. Let the dhokla cool for 5 minutes.
5. Heat 1 tbsp oil in a small pan over medium heat. Add mustard seeds, sesame seeds, and curry leaves. Sizzle for 30 seconds until fragrant, then pour evenly over the dhokla.
6. Garnish with chopped cilantro. Cut into squares and serve. Tip: For extra zing, drizzle with mint chutney or a sprinkle of chaat masala.

Yummy doesn’t even begin to cover it—this dhokla is a spongy, tangy masterpiece with a crunch from the tempering. Serve it warm with a side of gossip for the ultimate snack break.

Besan Roti Gluten-Free Bread

Let’s be real—gluten-free bread can sometimes taste like cardboard’s distant cousin, but besan roti? Oh, it’s here to save the day with its nutty charm and effortless flexibility. This golden, gluten-free flatbread is about to become your pantry’s MVP, whether you’re dodging gluten or just craving something deliciously different.

Ingredients

For the Dough:

• 1 cup besan (chickpea flour)
• 1/4 tsp salt
• 1/4 tsp turmeric (for that golden glow)
• 1/4 cup warm water (plus extra as needed)
• 1 tbsp olive oil (or ghee for extra richness)

For Cooking:

• 1 tbsp olive oil (for brushing)

Instructions

1. In a mixing bowl, whisk together 1 cup besan, 1/4 tsp salt, and 1/4 tsp turmeric until evenly combined. Tip: Sift the besan first to avoid lumps—nobody wants a gritty roti!
2. Drizzle in 1 tbsp olive oil and mix with your fingers until the flour resembles coarse crumbs.
3. Gradually add 1/4 cup warm water, kneading until a soft dough forms. Tip: If the dough feels dry, add water 1 tsp at a time—it should be pliable but not sticky.
4. Divide the dough into 4 equal balls, then roll each between your palms until smooth.
5. On a lightly floured surface, roll each ball into a thin, 6-inch circle. Tip: Place parchment paper on top to prevent cracking—besan dough can be feisty!
6. Heat a skillet over medium heat (350°F) and cook each roti for 2 minutes per side, or until golden spots appear.
7. Brush with 1 tbsp olive oil while still warm for a glossy finish.

Unbelievably tender with a subtle earthy sweetness, these rotis are begging to be paired with a dollop of yogurt or dunked into curry. Or, go rogue and use them as a wrap for spiced chickpeas—because rules were made to be broken, just like gluten.

Besan Burfi Sweet Squares

Fancy a dessert that’s equal parts nostalgic and no-fuss? Meet Besan Burfi Sweet Squares—your new favorite melt-in-your-mouth treat that’s basically dessert magic. With just a handful of pantry staples, you’ll whip up these golden, fudgy bites faster than you can say “second helping.”

Ingredients

For the Burfi Base:

• 1 cup besan (gram flour)
• ½ cup ghee (clarified butter)
• ½ cup granulated sugar
• ¼ cup water
• ½ tsp cardamom powder
• 2 tbsp chopped pistachios (for garnish)

Instructions

1. Heat a heavy-bottomed pan over medium-low heat and add ½ cup ghee. Let it melt completely, swirling the pan to coat the base evenly. Tip: Low and slow is key—burnt ghee is a tragedy!
2. Add 1 cup besan to the melted ghee and roast, stirring constantly, for 10–12 minutes until the mixture turns golden brown and smells nutty. Tip: If it clumps, break it up with a spatula—no one wants lumpy burfi.
3. In a separate saucepan, combine ½ cup sugar and ¼ cup water. Cook over medium heat until the sugar dissolves and the syrup reaches one-string consistency (about 5–7 minutes). Test by pressing a drop between your fingers—it should form a thin thread.
4. Pour the sugar syrup into the roasted besan, stirring vigorously to avoid lumps. Add ½ tsp cardamom powder and mix until the batter thickens and pulls away from the pan (about 2–3 minutes).
5. Transfer the mixture to a greased 8×8-inch tray, flattening the top with a spatula. Sprinkle 2 tbsp chopped pistachios evenly over the surface, pressing lightly to adhere.
6. Let cool for 10 minutes, then score into squares with a knife. Allow to set completely (about 1 hour) before slicing and serving.

Zesty, fragrant, and just the right amount of crumbly, these squares are a textural dream—like shortbread’s cooler, spiced cousin. Serve them stacked on a vintage plate with masala chai, or sneak one (or three) straight from the fridge for a midnight snack.

Besan Tikki Savory Patties

Y’all ready to meet your new favorite snack crush? These Besan Tikki Savory Patties are crispy on the outside, fluffy on the inside, and packed with enough flavor to make your taste buds do a happy dance. Plus, they’re so easy to whip up, you’ll wonder why you haven’t been making them every week.

Ingredients

For the Patties:

• 1 cup chickpea flour (besan)
• 1/4 cup finely chopped red onion
• 1 tbsp grated ginger
• 1 chopped green chili (optional for heat)
• 1/2 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/2 tsp salt
• 1/4 cup water (adjust as needed)
• 2 tbsp vegetable oil (for frying)

For Serving (Optional):

• 1/4 cup mint chutney
• 1/4 cup sliced cucumbers

Instructions

1. In a large bowl, combine chickpea flour, red onion, ginger, green chili, turmeric, cumin, and salt. Mix well.
2. Gradually add water, 1 tbsp at a time, until the mixture forms a thick, moldable dough. Tip: The dough should hold its shape when pressed—not too sticky, not too dry.
3. Divide the dough into 6 equal portions and shape each into a flat, round patty (about 1/2-inch thick).
4. Heat 2 tbsp vegetable oil in a non-stick skillet over medium heat (350°F). Tip: Test the oil by dropping a tiny bit of dough—if it sizzles, it’s ready.
5. Carefully place the patties in the skillet and cook for 3–4 minutes per side, until golden brown and crispy. Tip: Don’t overcrowd the pan—cook in batches if needed.
6. Transfer the cooked patties to a paper towel-lined plate to drain excess oil.
7. Serve warm with mint chutney and sliced cucumbers for a refreshing crunch.

These golden beauties are crispy on the outside, tender inside, and bursting with earthy, spiced goodness. Try stacking them on mini buns for a quirky slider party—or just eat them straight off the plate (no judgment here).

Besan Khandvi Rolled Snack

Buckle up, snack lovers, because we’re about to roll into the world of Besan Khandvi—a Gujarati delicacy that’s as fun to make as it is to eat (and way less intimidating than it looks). These golden, silky rolls are like the lovechild of a crepe and a savory snack, with a tangy kick that’ll have you reaching for seconds before you’ve even finished your first bite.

Ingredients

For the Batter:

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

For the Tempering:

• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp sesame seeds
• 2-3 curry leaves
• 2 tbsp grated coconut (for garnish)
• 2 tbsp chopped cilantro (for garnish)

Instructions

1. In a bowl, whisk together chickpea flour, water, yogurt, ginger paste, green chili paste, turmeric, and salt until smooth. Tip: No lumps allowed—this batter should be as smooth as your favorite playlist.
2. Pour the batter into a non-stick pan and cook over medium-low heat, stirring constantly, for 5-7 minutes until it thickens to a pudding-like consistency. Tip: If it sticks to the pan, you’ve gone too far—adjust heat as needed.
3. Immediately spread the hot batter thinly (about 1/8-inch thick) onto a greased baking sheet or clean countertop. Tip: Work fast! This sets quickly, like your determination to master this recipe.
4. Let cool for 3-5 minutes, then cut into 2-inch wide strips and roll each strip tightly into a spiral.
5. Heat oil in a small pan for tempering. Add mustard seeds, sesame seeds, and curry leaves, sizzling for 30 seconds until fragrant. Drizzle over the rolls.
6. Garnish with coconut and cilantro. Serve at room temperature.

So there you have it—silky, tangy, and just a little spicy, these rolls are perfect for picnics, potlucks, or pretending you’re a gourmet chef on a Tuesday night. Pro move: Dunk ’em in mint chutney for an extra flavor explosion.

Besan Sheera Sweet Pudding

Zesty, warm, and oh-so-comforting, this Besan Sheera Sweet Pudding is the dessert hug you didn’t know you needed—until now. Imagine caramelized gram flour, ghee, and sugar dancing in a creamy, fragrant symphony, and you’re halfway to bliss. Let’s turn your kitchen into a dessert paradise, one golden spoonful at a time.

Ingredients

For the pudding base:
– 1 cup ghee (clarified butter)
– 1 cup fine gram flour (besan)
– 1 cup granulated sugar
– 2 cups whole milk
– 1/4 tsp cardamom powder
– 10-12 raw cashews, roughly chopped
– 10-12 golden raisins

For garnish (optional but highly recommended):
– 1 tbsp sliced almonds
– 1 tsp edible rose petals (for flair!)

Instructions

1. Heat 1 cup ghee in a heavy-bottomed pan over **medium-low heat (300°F)** until melted and shimmering.
2. Add 1 cup gram flour and roast, stirring constantly, for **12-15 minutes** until it turns golden brown and smells nutty (pro tip: patience is key—no one wants raw flour vibes).
3. Pour in 2 cups milk slowly, whisking vigorously to avoid lumps (think of it as arm day).
4. Stir in 1 cup sugar and cook for **5-7 minutes** until the mixture thickens to a pudding-like consistency (it should coat the back of a spoon).
5. Toss in chopped cashews, raisins, and 1/4 tsp cardamom powder, stirring for another **2 minutes** to let the flavors mingle.
6. Remove from heat and let it rest for **5 minutes**—this helps the sheera set slightly.

Tuck into this velvety pudding warm, topped with almonds and rose petals for a touch of drama. The texture? Like a cozy, spiced cloud with just the right chew from the nuts. Serve it in tiny clay pots for rustic charm or straight from the pan—we won’t judge.

Besan Gatta Curry Spicy Dish

Fancy a dish that packs a punch and dances on your taste buds? Meet Besan Gatta Curry, the spicy, saucy star of Rajasthani cuisine that’s here to turn your weeknight dinner into a flavor fiesta. Think tender chickpea flour dumplings swimming in a tangy, fiery gravy—because bland food is *so* last season.

Ingredients

For the Gatta (Dumplings):

• 1 cup chickpea flour (besan)
• 1/4 cup yogurt
• 1 tbsp oil
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp carom seeds (ajwain)
• 1/4 tsp baking soda
• 1/2 tsp salt

For the Curry:

• 2 tbsp oil
• 1 tsp cumin seeds
• 1 tbsp ginger-garlic paste
• 1/2 cup finely chopped onions
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1 cup tomato puree
• 2 cups water
• 1/4 cup chopped cilantro
• 1/2 tsp salt

Instructions

1. In a bowl, mix chickpea flour, yogurt, oil, turmeric, red chili powder, carom seeds, baking soda, and salt to form a stiff dough. Tip: If the dough feels dry, add 1 tsp water at a time until pliable.
2. Divide the dough into 4 equal parts and roll each into a 6-inch log.
3. Bring 4 cups of water to a boil in a pot, gently add the logs, and boil for 8 minutes. Tip: They’ll float when done—like little edible life rafts.
4. Remove the logs, let them cool slightly, then slice into 1/2-inch pieces. Set aside.
5. Heat oil in a pan over medium heat, add cumin seeds, and let them sizzle for 10 seconds.
6. Add onions and sauté until golden brown (about 5 minutes).
7. Stir in ginger-garlic paste and cook for 1 minute until fragrant.
8. Add turmeric, red chili powder, coriander powder, and garam masala, stirring for 30 seconds to toast the spices.
9. Pour in tomato puree and cook for 3 minutes until the oil separates. Tip: This is your flavor base—don’t rush it!
10. Add water and salt, bring to a simmer, then gently drop in the gatta pieces.
11. Cook for 5 minutes on low heat, garnish with cilantro, and serve hot.

Now, behold the magic: the gatta are delightfully chewy, the gravy is luxuriously spiced, and the whole thing begs to be piled onto steamed rice or scooped up with garlic naan. No leftovers here—just happy bellies and empty plates.

Besan Papdi Crispy Crackers

Munching on something crunchy is basically a hobby at this point, and these Besan Papdi Crispy Crackers are about to become your new snack-time obsession. Think golden, flaky, and ridiculously addictive—like a love letter to your taste buds, but with way more butter.

Ingredients

For the dough:

• 1 cup besan (gram flour)
• 1/4 cup all-purpose flour
• 1/4 cup ghee, melted
• 1/2 tsp carom seeds (ajwain)
• 1/4 tsp turmeric powder
• 1/2 tsp salt
• 3-4 tbsp ice-cold water

For frying:

• 1 cup vegetable oil

Instructions

1. In a large bowl, whisk together besan, all-purpose flour, carom seeds, turmeric, and salt until evenly combined.
2. Drizzle in melted ghee and mix with your fingers until the mixture resembles coarse crumbs. Tip: Rubbing the ghee into the flour ensures a flaky texture.
3. Add ice-cold water, 1 tbsp at a time, kneading just until the dough comes together. Tip: Overworking the dough makes it tough—stop when it’s slightly sticky but manageable.
4. Cover the dough with a damp cloth and let it rest for 15 minutes to relax the gluten.
5. Divide the dough into 4 equal parts. Roll each into a thin sheet (about 1/8″ thick) on a lightly floured surface.
6. Use a knife or pizza cutter to slice the dough into 1″ squares or diamonds. Tip: Prick each piece with a fork to prevent puffing while frying.
7. Heat oil in a deep skillet to 350°F over medium heat. Test with a small dough scrap—it should sizzle immediately.
8. Fry the papdi in batches for 2-3 minutes, flipping once, until golden and crisp. Drain on paper towels.

Now that you’ve got a bowl of these crispy gems, try serving them with a tangy tamarind chutney or crushing them over chaat for extra crunch. Naturally, they’ll disappear faster than your resolve to ‘just have one.’

Besan Methi Thepla Flatbread

Rumor has it that if you stare at a stack of Besan Methi Thepla for too long, they’ll disappear—blame the irresistible combo of earthy fenugreek and nutty chickpea flour. These golden, spiced flatbreads are the ultimate grab-and-go snack, whether you’re battling hunger pangs or just need a vehicle for that extra dollop of yogurt.

Ingredients

For the Dough:

– 1 cup chickpea flour (besan) – 1/2 cup whole wheat flour – 1/4 cup finely chopped fresh fenugreek leaves (methi) – 1/2 tsp turmeric powder – 1/2 tsp red chili powder – 1/2 tsp cumin seeds – 1/4 tsp asafoetida (hing) – 1 tbsp yogurt – 2 tbsp oil – 1/2 cup water (adjust as needed) – Salt to taste

For Cooking:

– 2 tbsp oil (for brushing/griddling)

Instructions

1. In a large bowl, combine chickpea flour, whole wheat flour, chopped fenugreek leaves, turmeric, red chili powder, cumin seeds, asafoetida, and salt. Mix well. 2. Add yogurt and 2 tbsp oil to the dry ingredients. Rub with fingertips until the mixture resembles coarse crumbs. 3. Gradually add water, 1 tbsp at a time, kneading until a soft, pliable dough forms (about 3-4 minutes). Tip: The dough should be slightly sticky but not wet—think playdough, not pancake batter. 4. Divide the dough into 6 equal portions. Roll each into a smooth ball, then flatten slightly between palms. 5. On a lightly floured surface, roll each ball into a 6-inch circle (1/8-inch thick). Tip: Rotate the dough 90 degrees after each roll to prevent sticking and ensure even thickness. 6. Heat a cast-iron skillet or griddle over medium heat (350°F). Place one thepla on the hot surface. 7. Cook for 1-2 minutes until bubbles form and the bottom develops golden spots. Flip. 8. Brush the cooked side with 1/2 tsp oil. Cook the second side for 1-2 minutes until crisp. Repeat for remaining dough. Tip: Keep cooked theplas wrapped in a kitchen towel to stay soft and warm. Unbelievably versatile, these theplas are delightfully crisp at the edges yet tender in the middle, with fenugreek’s bittersweet punch mellowed by the chickpea flour. Serve them warm with mango pickle or crumble over a salad for a gluten-free crouton upgrade!

Besan Masala Omelette

Kickstart your morning with a protein-packed twist on the classic omelette—this Besan Masala Omelette is here to shake up your breakfast routine! Fluffy, spiced, and ridiculously satisfying, it’s the ultimate savory hug in a pan. Bonus: it’s gluten-free, because who needs gluten when you’ve got flavor this bold?

Ingredients

For the Batter:

• 1/2 cup besan (gram flour)
• 1/4 cup water
• 1/4 tsp turmeric
• 1/2 tsp cumin powder
• 1/4 tsp red chili powder
• 1/4 tsp salt

For the Filling:

• 1 tbsp ghee or butter
• 2 tbsp finely chopped onion
• 1 tbsp chopped cilantro
• 1 small green chili, finely chopped (optional)

Instructions

1. In a bowl, whisk together besan, water, turmeric, cumin powder, red chili powder, and salt until smooth. Let it rest for 5 minutes—this helps the flour hydrate evenly. Tip: No lumps allowed! A smooth batter = a flawless omelette.
2. Heat ghee in a 8-inch nonstick skillet over medium heat (350°F). Add onion and green chili (if using), sautéing for 2 minutes until softened.
3. Pour the batter into the skillet, swirling to spread evenly. Cook for 3-4 minutes until edges lift easily. Tip: Patience is key—let the bottom set before flipping!
4. Flip the omelette carefully and cook for another 2 minutes until golden. Sprinkle cilantro on top.
5. Fold the omelette in half and slide onto a plate. Tip: For extra flair, top with a dollop of yogurt or a squeeze of lemon.

Boom! You’ve got a crispy-edged, fluffy-centered omelette with a kick of warmth from the spices. Serve it rolled up in a tortilla for a “breakfast taco” remix, or go classic with toast and chai. Either way, your taste buds won’t know what hit ’em.

Summary

Variety is the spice of life, and these 18 delicious besan recipes prove just that! From crispy snacks to hearty meals, there’s something for every foodie to love. Don’t just take our word for it—try them out, leave a comment with your favorite, and share the yumminess on Pinterest. Happy cooking!