Kickstart your culinary adventure with our roundup of 20 Delicious Besan Recipes for Every Occasion! Whether you’re craving quick weeknight dinners, festive treats, or cozy comfort food, besan (chickpea flour) is your secret weapon. Packed with protein and versatility, these recipes promise to delight your taste buds and simplify your cooking. Dive in and discover your next favorite dish!
Besan Chilla
You’ve probably been on the hunt for a quick, nutritious breakfast that doesn’t skimp on flavor, and guess what? Besan chilla is here to save your mornings. This savory Indian pancake is not only packed with protein but also ridiculously easy to whip up.
Ingredients
- For the batter:
- 1 cup chickpea flour (besan)
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/4 tsp asafoetida (hing)
- 1/2 tsp salt
- 1 cup water
- For cooking:
- 2 tbsp vegetable oil
- For garnish (optional):
- 2 tbsp chopped cilantro
- 1 tbsp grated coconut
Instructions
- In a large bowl, whisk together chickpea flour, turmeric powder, red chili powder, asafoetida, and salt.
- Gradually add water to the dry ingredients, whisking continuously to avoid lumps, until you achieve a smooth, pourable batter. Tip: The consistency should be similar to pancake batter.
- Heat a non-stick skillet over medium heat and lightly grease it with 1/2 tbsp of vegetable oil.
- Pour a ladleful of batter onto the skillet, spreading it gently into a round shape. Tip: Don’t spread it too thin, or it might break when flipping.
- Drizzle a few drops of oil around the edges and cook for 2-3 minutes until the edges start lifting.
- Flip the chilla carefully and cook for another 2 minutes until golden brown spots appear. Tip: Press down lightly with the spatula to ensure even cooking.
- Repeat with the remaining batter, greasing the skillet as needed.
- Garnish with chopped cilantro and grated coconut before serving.
Besan chilla turns out delightfully crispy on the edges with a soft, fluffy center. Try rolling it up with some mint chutney inside for a fun, on-the-go snack.
Besan Laddu
These little balls of joy are a staple in Indian households, especially during festivals. You’ll love how simple they are to make, with just a handful of ingredients.
Ingredients
- For the laddu:
- 2 cups besan (gram flour)
- 1 cup ghee (clarified butter)
- 1 cup powdered sugar
- 1/2 tsp cardamom powder
- 2 tbsp chopped nuts (almonds, pistachios)
Instructions
- Heat a heavy-bottomed pan over medium heat and add the ghee. Let it melt completely.
- Add the besan to the melted ghee. Stir continuously to avoid lumps. Tip: Keep the flame medium to prevent burning.
- Cook the besan for about 15-20 minutes, until it turns golden brown and releases a nutty aroma. Tip: The mixture should start leaving the sides of the pan when it’s ready.
- Turn off the heat and let the mixture cool for 5 minutes. Then, add the powdered sugar and cardamom powder. Mix well.
- Once the mixture is cool enough to handle, take small portions and shape them into round laddus. Tip: If the mixture is too dry, add a little warm ghee to help bind it.
- Garnish each laddu with chopped nuts and let them set for about an hour before serving.
Laddu has a melt-in-your-mouth texture with a rich, buttery flavor from the ghee. Serve them as a sweet treat after meals or pack them in cute boxes for gifting during the holidays.
Besan Ka Halwa
Kickstart your dessert game with this easy-to-make Besan Ka Halwa, a rich, nutty treat that’s perfect for satisfying your sweet tooth. You’ll love how simple ingredients come together to create something so delicious.
Ingredients
- For the halwa:
- 1 cup besan (gram flour)
- 1/2 cup ghee
- 1 cup sugar
- 2 cups water
- 1/4 tsp cardamom powder
- 2 tbsp chopped almonds
- 2 tbsp chopped pistachios
Instructions
- Heat ghee in a heavy-bottomed pan over medium heat until melted.
- Add besan to the pan and stir continuously to avoid lumps. Cook for 10-12 minutes until the besan turns golden brown and releases a nutty aroma.
- Tip: Keep stirring to prevent the besan from burning at the bottom.
- In a separate saucepan, combine sugar and water. Bring to a boil, stirring until the sugar dissolves completely.
- Slowly pour the sugar syrup into the besan mixture, stirring constantly to combine smoothly.
- Tip: Add the syrup gradually to control the consistency of the halwa.
- Continue cooking on low heat for another 5-7 minutes until the mixture thickens and starts to leave the sides of the pan.
- Stir in cardamom powder and half of the chopped nuts, mixing well.
- Tip: Save some nuts for garnishing to add a crunchy texture.
- Turn off the heat and let the halwa sit for a couple of minutes before serving.
Perfectly creamy with a delightful crunch from the nuts, this Besan Ka Halwa is a joy to eat warm. Try serving it with a scoop of vanilla ice cream for an extra indulgent treat.
Besan Barfi
So, you’re looking to whip up something sweet, simple, and utterly delicious? Besan Barfi is your go-to. This Indian dessert is a melt-in-your-mouth treat that’s easier to make than you might think.
Ingredients
- For the barfi:
- 1 cup besan (gram flour)
- 1/2 cup ghee (clarified butter)
- 1/2 cup sugar
- 1/4 cup water
- 1/4 tsp cardamom powder
- For garnishing:
- 2 tbsp sliced almonds
- 2 tbsp sliced pistachios
Instructions
- Heat a pan on medium heat and add the ghee. Let it melt completely.
- Add the besan to the melted ghee. Stir continuously to avoid lumps. Cook for about 10 minutes until the mixture turns golden brown and releases a nutty aroma.
- In a separate saucepan, combine sugar and water. Bring to a boil, stirring until the sugar dissolves completely to form a syrup.
- Slowly pour the sugar syrup into the besan mixture, stirring constantly to combine. Add the cardamom powder and mix well.
- Cook the mixture on low heat for another 5 minutes, stirring continuously, until it thickens and starts to leave the sides of the pan.
- Transfer the mixture to a greased tray. Smooth the top with a spatula.
- Sprinkle the sliced almonds and pistachios evenly over the top, pressing them lightly into the mixture.
- Let it cool at room temperature for about 30 minutes, then refrigerate for 1 hour to set.
- Cut into squares or diamonds before serving.
Keep in mind, the key to perfect Besan Barfi is patience—don’t rush the cooking process. Also, ensure the besan is roasted well to avoid a raw taste. Lastly, adjusting the sugar syrup’s consistency can make or break the texture. Kindly savor the rich, nutty flavor and the soft, fudge-like texture of this dessert. It pairs wonderfully with a cup of hot chai or as a sweet ending to any meal.
Besan Puda
Fancy a quick, delicious snack that’s packed with protein? Besan Puda, a savory Indian pancake, is your go-to. It’s simple, versatile, and oh-so-satisfying.
Ingredients
- For the batter:
- 1 cup chickpea flour (besan)
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/4 tsp asafoetida (hing)
- 1/2 tsp salt
- 1 cup water
- For cooking:
- 2 tbsp vegetable oil
Instructions
- In a large bowl, whisk together chickpea flour, turmeric powder, red chili powder, asafoetida, and salt.
- Gradually add water to the dry ingredients, stirring continuously to avoid lumps. The batter should be smooth and slightly runny, like pancake batter.
- Heat a non-stick skillet over medium heat and lightly grease it with 1/2 tbsp of vegetable oil.
- Pour a ladleful of batter onto the skillet, spreading it gently into a round shape. Cook for 2 minutes, or until the edges start to lift.
- Drizzle 1/2 tbsp of oil around the edges and flip the puda. Cook for another 2 minutes, or until golden brown spots appear.
- Repeat with the remaining batter, greasing the skillet as needed.
Mmm, the Besan Puda is crispy on the outside, soft inside, with a hint of spice. Serve it hot with mint chutney or a dollop of yogurt for an extra flavor kick.
Besan Sev
Kickstart your snack game with Besan Sev, a crunchy, savory treat that’s perfect for munching anytime. You’ll love how simple it is to whip up this Indian classic right in your kitchen.
Ingredients
- For the dough:
- 1 cup besan (gram flour)
- 2 tbsp rice flour
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/4 tsp asafoetida (hing)
- 2 tbsp melted ghee
- 1/4 cup water (approx.)
- For frying:
- Oil for deep frying
Instructions
- In a large bowl, mix besan, rice flour, turmeric powder, red chili powder, and asafoetida.
- Add melted ghee to the dry ingredients and mix until the mixture resembles breadcrumbs.
- Gradually add water and knead into a stiff dough. Tip: The dough should not be too soft to prevent the sev from absorbing too much oil.
- Heat oil in a deep fryer or kadhai to 350°F.
- Fill a sev maker or a chakli press with the dough and press directly into the hot oil in circular motions.
- Fry until golden and crisp, about 2-3 minutes. Tip: Do not overcrowd the fryer to ensure even cooking.
- Remove with a slotted spoon and drain on paper towels. Tip: Let them cool completely to become extra crunchy.
Enjoy these golden strands of joy as is or sprinkle them over your favorite chaat for an extra crunch. Either way, they’re irresistibly delicious.
Besan Kadhi
So, you’re craving something comforting yet packed with flavor? Besan Kadhi is your go-to dish, a creamy, spiced yogurt-based curry that’s both soothing and satisfying.
Ingredients
- For the kadhi:
- 1 cup yogurt
- 4 tbsp besan (gram flour)
- 1 tsp turmeric powder
- 4 cups water
- For the tempering:
- 2 tbsp ghee
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 dried red chilies
- 1 sprig curry leaves
Instructions
- In a large bowl, whisk together yogurt, besan, and turmeric powder until smooth.
- Gradually add water to the mixture, whisking continuously to avoid lumps.
- Transfer the mixture to a pot and bring to a boil over medium heat, stirring occasionally.
- Reduce the heat to low and simmer for 20 minutes, stirring every 5 minutes to prevent sticking.
- While the kadhi simmers, heat ghee in a small pan for the tempering.
- Add mustard seeds and cumin seeds to the ghee. Wait until they start to pop.
- Toss in dried red chilies and curry leaves, sautéing for 30 seconds until fragrant.
- Pour the tempering over the simmering kadhi and stir well.
- Let the kadhi cook for another 5 minutes on low heat, then turn off the stove.
One bite of this kadhi and you’ll love its creamy texture with a hint of tanginess from the yogurt. Serve it hot with steamed rice or enjoy it as a comforting soup on a chilly evening.
Besan Roti
Oh, you’re going to love this simple yet flavorful Besan Roti, a gluten-free flatbread that’s perfect for any meal of the day. It’s made with just a handful of ingredients and packs a nutritious punch.
Ingredients
- For the dough:
- 1 cup besan (gram flour)
- 1/4 cup water (adjust as needed)
- 1/2 tsp salt
- 1 tbsp oil
- For cooking:
- 2 tbsp oil (for frying)
Instructions
- In a large mixing bowl, combine the besan and salt.
- Gradually add water and 1 tbsp oil to the mixture, kneading until a soft dough forms. Tip: The dough should be pliable but not sticky. If it’s too dry, add a little more water.
- Divide the dough into 4 equal parts and roll each into a ball.
- On a lightly floured surface, flatten each ball with your hands, then roll out into a thin circle about 6 inches in diameter. Tip: Use a rolling pin dusted with besan to prevent sticking.
- Heat a skillet over medium heat and add 1/2 tbsp oil.
- Carefully place the rolled-out roti on the skillet. Cook for about 2 minutes until bubbles form on the surface.
- Flip the roti and cook the other side for another 2 minutes, adding another 1/2 tbsp oil around the edges for crispiness. Tip: Press down gently with a spatula to ensure even cooking.
- Repeat the process with the remaining dough balls.
The Besan Roti comes out wonderfully crisp on the edges with a soft, slightly nutty center. Serve it hot with a dollop of yogurt or your favorite curry for a satisfying meal.
Besan Pancakes
Did you know besan pancakes are a gluten-free twist on the classic breakfast favorite? They’re packed with protein and have a subtly nutty flavor that’s absolutely delicious.
Ingredients
- For the batter:
- 1 cup besan (gram flour)
- 1/2 tsp salt
- 1/4 tsp turmeric
- 1/4 tsp baking soda
- 1 cup water
- 1 tbsp olive oil
- For cooking:
- 2 tbsp olive oil
Instructions
- In a large bowl, whisk together the besan, salt, turmeric, and baking soda.
- Gradually add the water to the dry ingredients, whisking continuously to avoid lumps.
- Heat 1 tbsp of olive oil in a non-stick skillet over medium heat (350°F).
- Pour 1/4 cup of the batter into the skillet, tilting it to spread the batter evenly.
- Cook for 2-3 minutes until the edges start to lift and the bottom is golden brown.
- Flip the pancake carefully and cook for another 2 minutes on the other side.
- Repeat with the remaining batter, adding more oil to the skillet as needed.
Golden and crispy on the outside, soft on the inside, these besan pancakes are a game-changer. Serve them with a drizzle of honey or a dollop of yogurt for an extra flavor boost.
Besan Dhokla
Delightfully light and fluffy, Besan Dhokla is a savory steamed cake that’s a staple in Indian cuisine. You’ll love its tangy, slightly sweet flavor and how easy it is to whip up for a quick snack or appetizer.
Ingredients
- For the batter:
- 1 cup besan (gram flour)
- 1 tbsp lemon juice
- 1 tsp ginger paste
- 1 tsp green chili paste
- 1/2 tsp turmeric powder
- 1/2 cup water
- For tempering:
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 2-3 curry leaves
- 2 tbsp chopped cilantro
Instructions
- In a large bowl, mix besan, lemon juice, ginger paste, green chili paste, turmeric powder, and water to form a smooth batter. Let it rest for 10 minutes.
- Grease a steaming tray with oil and pour the batter into it, ensuring it’s spread evenly.
- Steam the batter in a steamer for 15 minutes on medium heat or until a toothpick inserted comes out clean.
- While the dhokla is steaming, heat oil in a small pan for tempering. Add mustard seeds, sesame seeds, and curry leaves, frying until the seeds start to pop.
- Once the dhokla is steamed, pour the tempering over the top and garnish with chopped cilantro.
- Cut into squares and serve warm. For an extra touch, serve with mint chutney or tamarind sauce.
Moist and spongy, Besan Dhokla is perfect for those who enjoy a bit of zest in their meals. Try pairing it with a hot cup of tea for a comforting snack, or jazz it up with some sev and pomegranate seeds for a festive look.
Besan Pakora
Deliciously crispy and irresistibly golden, besan pakora is your go-to snack for those cozy rainy days or when you’re craving something fried yet comforting. Made with simple ingredients, it’s a breeze to whip up and even better to devour.
Ingredients
- For the batter:
- 1 cup chickpea flour (besan)
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 tsp carom seeds (ajwain)
- 1/2 cup water
- Salt to taste
- For frying:
- 2 cups vegetable oil
- For the veggies:
- 1 medium potato, thinly sliced
- 1 small onion, thinly sliced
- 1 green chili, finely chopped
Instructions
- In a large bowl, mix chickpea flour, turmeric powder, red chili powder, carom seeds, and salt.
- Gradually add water to the dry ingredients, stirring continuously to avoid lumps, until you achieve a thick batter consistency.
- Heat vegetable oil in a deep frying pan over medium heat until it reaches 350°F.
- Dip the sliced potatoes, onions, and green chili into the batter, ensuring each piece is well coated.
- Carefully drop the coated veggies into the hot oil in batches, avoiding overcrowding the pan.
- Fry for 2-3 minutes on each side or until golden brown and crispy.
- Use a slotted spoon to remove the pakoras from the oil and place them on a paper towel-lined plate to drain excess oil.
- Repeat the process with the remaining veggies and batter.
The besan pakoras come out perfectly crispy on the outside with a soft, flavorful inside. Serve them hot with a side of mint chutney or tamarind sauce for an extra kick. They’re also fantastic as a crunchy topping over a bowl of steaming hot dal.
Besan Cheela
Besan cheela is a savory pancake that’s not only easy to whip up but also packs a protein punch, making it a perfect breakfast or snack. You’ll love how customizable it is, letting you toss in whatever veggies you have on hand.
Ingredients
- For the batter:
- 1 cup besan (gram flour)
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/4 tsp asafoetida (hing)
- 1/2 tsp salt
- 1/2 cup water
- For the filling:
- 1/4 cup finely chopped onions
- 1/4 cup finely chopped tomatoes
- 1/4 cup finely chopped cilantro
- 1 green chili, finely chopped
- For cooking:
- 2 tbsp oil
Instructions
- In a large bowl, mix besan, turmeric powder, red chili powder, asafoetida, and salt.
- Gradually add water to the mixture, stirring continuously to avoid lumps, until you achieve a smooth, pourable batter.
- Let the batter rest for 10 minutes. This helps the flour absorb the water and improves the texture.
- Heat a non-stick pan over medium heat and lightly grease it with oil.
- Pour a ladleful of batter onto the pan, spreading it gently into a thin circle.
- Sprinkle chopped onions, tomatoes, cilantro, and green chili evenly over the batter.
- Drizzle a little oil around the edges and cook for 2-3 minutes until the edges start lifting.
- Flip the cheela carefully and cook for another 2 minutes until golden brown spots appear.
- Serve hot with your favorite chutney or yogurt.
This cheela turns out delightfully crispy on the edges with a soft, flavorful center. Try rolling it up with some mint chutney inside for a quick, on-the-go snack.
Besan Bread
Let me tell you about Besan Bread, a simple yet delicious dish that’s perfect for any time of the day. You’ll love how easy it is to make, and the result is a tasty, protein-packed bread that’s great on its own or with your favorite toppings.
Ingredients
- For the batter:
- 1 cup besan (gram flour)
- 1/2 cup water
- 1/4 tsp salt
- 1/4 tsp turmeric powder
- 1/4 tsp red chili powder
- For cooking:
- 1 tbsp oil
Instructions
- In a mixing bowl, combine 1 cup besan, 1/2 cup water, 1/4 tsp salt, 1/4 tsp turmeric powder, and 1/4 tsp red chili powder. Mix well until you have a smooth batter. Tip: Let the batter rest for 10 minutes to allow the flour to absorb the water.
- Heat a non-stick pan over medium heat and add 1 tbsp oil. Tip: Ensure the pan is properly heated before adding the batter to prevent sticking.
- Pour the batter into the pan, spreading it evenly to form a round shape. Cover with a lid and cook for 5 minutes on medium heat. Tip: Don’t peek too often; keeping the lid on helps the bread cook evenly.
- Flip the bread carefully and cook the other side for another 5 minutes, uncovered, until both sides are golden brown.
- Remove from the pan and let it cool for a minute before slicing.
Here’s how it turns out: the Besan Bread has a slightly crispy exterior with a soft, fluffy inside, and a hint of spice from the chili powder. Try serving it warm with a dollop of yogurt or a drizzle of honey for a sweet and savory twist.
Besan Cookies
Oh, you’re going to love these Besan Cookies! They’re a delightful twist on the classic cookie, packed with the nutty flavor of besan (chickpea flour) and just the right amount of sweetness. Perfect for your next tea time or as a quick snack.
Ingredients
- For the dough:
- 1 cup besan (chickpea flour)
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 tsp cardamom powder
- For shaping:
- 2 tbsp milk
- 1 tbsp sliced almonds (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Tip: Ensure the butter is at room temperature for easier mixing.
- Add the besan and cardamom powder to the butter mixture. Mix well to form a dough. If the dough feels too dry, add milk one tablespoon at a time until it comes together.
- Shape the dough into small balls and place them on the prepared baking sheet. Gently press each ball with your palm to flatten slightly.
- Garnish each cookie with sliced almonds, pressing them lightly into the dough. Tip: For even baking, make sure the cookies are of uniform size and thickness.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Tip: Keep an eye on them after 10 minutes to prevent over-browning.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These Besan Cookies have a crumbly texture and a rich, buttery flavor with a hint of cardamom. Serve them with a cup of masala chai for an authentic experience, or pack them in a lunchbox for a sweet surprise.
Besan Cake
Unbelievably simple yet delicious, this besan cake is a game-changer for anyone looking to whip up something quick and satisfying. You’ll love how its unique texture and flavor come together with just a few ingredients.
Ingredients
- For the cake:
- 1 cup besan (gram flour)
- 1/2 cup sugar
- 1/4 cup yogurt
- 1/4 cup water
- 1/4 tsp baking soda
- 1/2 tsp cardamom powder
- 1 tbsp ghee, melted
Instructions
- Preheat your oven to 350°F (175°C) and grease a small cake pan with ghee.
- In a mixing bowl, combine the besan and sugar thoroughly.
- Add the yogurt and water to the dry ingredients, mixing until smooth. Tip: Ensure there are no lumps for a smoother cake texture.
- Stir in the baking soda and cardamom powder, then pour in the melted ghee, mixing well.
- Pour the batter into the prepared pan and tap lightly to remove any air bubbles.
- Bake for 25 minutes or until a toothpick inserted comes out clean. Tip: Avoid opening the oven door too often to prevent the cake from sinking.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Tip: This helps the cake set properly without breaking.
Absolutely delightful, this besan cake boasts a moist interior with a slightly crisp edge, thanks to the ghee. Serve it warm with a dollop of whipped cream or a sprinkle of powdered sugar for an extra treat.
Besan Dosa
Did you know that besan dosa is a fantastic, gluten-free alternative to the traditional dosa? It’s made from chickpea flour, making it not only delicious but also packed with protein. Perfect for a quick breakfast or a light dinner, this dish is sure to become a favorite.
Ingredients
- For the batter:
- 1 cup chickpea flour (besan)
- 1/2 cup rice flour
- 1/4 tsp turmeric powder
- 1/2 tsp salt
- 1 1/2 cups water
- For cooking:
- 2 tbsp vegetable oil
Instructions
- In a large bowl, whisk together the chickpea flour, rice flour, turmeric powder, and salt.
- Gradually add water to the dry ingredients, whisking continuously to avoid lumps, until you achieve a smooth, pourable batter. Let it rest for 10 minutes. Tip: The consistency should be similar to pancake batter; if it’s too thick, add a little more water.
- Heat a non-stick skillet over medium heat (350°F) and lightly grease it with 1/2 tbsp of oil.
- Pour 1/4 cup of the batter onto the skillet, spreading it quickly into a thin circle with the back of a spoon. Tip: Work quickly as the batter starts to set as soon as it hits the hot pan.
- Drizzle 1/2 tbsp of oil around the edges of the dosa and cook for 2-3 minutes until the edges start to lift and the bottom is golden brown.
- Flip the dosa and cook for another 1-2 minutes until the other side is lightly browned. Tip: Don’t press down on the dosa while it’s cooking to keep it light and crispy.
- Repeat with the remaining batter, greasing the skillet as needed.
Makes about 4 dosas that are wonderfully crispy on the outside and soft inside. Serve them hot with your favorite chutney or a dollop of yogurt for a delightful contrast in textures.
Besan Paratha
Alright, let’s dive into making Besan Paratha, a deliciously spiced chickpea flour flatbread that’s perfect for any meal of the day. You’ll love how simple it is to whip up, and the flavors are absolutely worth it.
Ingredients
- For the dough:
- 1 cup whole wheat flour
- 1/2 cup water
- 1/2 tsp salt
- For the filling:
- 1/2 cup besan (chickpea flour)
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp cumin seeds
- 1 tbsp oil
- 1/4 cup water
- For cooking:
- 2 tbsp ghee or oil
Instructions
- In a bowl, mix whole wheat flour and salt. Gradually add water to form a soft dough. Knead for 2 minutes, then cover and let it rest for 15 minutes.
- Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for 10 seconds.
- Add besan, turmeric, and red chili powder to the pan. Stir continuously for 2 minutes to roast the flour lightly.
- Slowly add water to the besan mixture, stirring to avoid lumps. Cook for 3 minutes until the mixture thickens, then remove from heat and let it cool.
- Divide the dough into 4 equal parts. Roll each into a small circle, place a spoonful of the besan mixture in the center, and seal the edges.
- Gently roll the stuffed dough into a paratha, about 6 inches in diameter.
- Heat a skillet over medium heat. Cook each paratha with ghee or oil, flipping once, until golden brown spots appear on both sides, about 2 minutes per side.
Perfectly crispy on the outside and soft inside, these Besan Parathas are a treat. Serve them hot with a dollop of yogurt or your favorite pickle for an extra kick.
Besan Pasta
Unbelievably easy and packed with flavor, this Besan Pasta is your next go-to weeknight dinner. You’ll love how the chickpea flour adds a nutty depth to the dish, making it a hearty option that’s both satisfying and simple to whip up.
Ingredients
- For the pasta: 8 oz spaghetti, 1 tbsp olive oil, 1 tsp salt
- For the besan sauce: 1/2 cup chickpea flour, 2 cups water, 1 tbsp olive oil, 1/2 tsp turmeric, 1/2 tsp cumin, 1/2 tsp garlic powder, salt to taste
- For garnish: Fresh cilantro, 1 tbsp lemon juice, red pepper flakes to taste
Instructions
- Bring a large pot of water to a boil. Add 1 tsp salt and 8 oz spaghetti. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, tossing with 1 tbsp olive oil to prevent sticking.
- While the pasta cooks, heat 1 tbsp olive oil in a saucepan over medium heat. Add 1/2 tsp turmeric, 1/2 tsp cumin, and 1/2 tsp garlic powder. Stir for 30 seconds until fragrant.
- Whisk in 1/2 cup chickpea flour and gradually add 2 cups water, stirring constantly to avoid lumps. Cook for 5-7 minutes until the sauce thickens. Season with salt to taste.
- Combine the cooked spaghetti with the besan sauce, tossing well to coat every strand evenly.
- Garnish with fresh cilantro, a drizzle of 1 tbsp lemon juice, and a sprinkle of red pepper flakes for a bit of heat.
Zesty and creamy, this Besan Pasta strikes the perfect balance between comforting and light. Serve it with a side of roasted vegetables or a crisp salad for a complete meal that’s sure to impress.
Besan Pizza
Veggie lovers, rejoice! Here’s a twist on the classic pizza that’s not only delicious but also packs a protein punch with besan (chickpea flour) as the star. Perfect for those lazy weekends when you’re craving something homemade yet hassle-free.
Ingredients
- For the crust:
- 1 cup besan (chickpea flour)
- 1/2 cup water
- 1 tbsp olive oil
- 1/4 tsp salt
- For the topping:
- 1/2 cup tomato sauce
- 1/2 cup shredded mozzarella cheese
- 1/4 cup sliced bell peppers
- 1/4 cup sliced onions
- 1 tsp dried oregano
Instructions
- Preheat your oven to 375°F (190°C). This ensures your pizza cooks evenly.
- In a bowl, mix 1 cup besan, 1/2 cup water, 1 tbsp olive oil, and 1/4 tsp salt to form a smooth batter. Tip: Let the batter sit for 5 minutes to thicken slightly for a better crust texture.
- Pour the batter onto a greased baking sheet, spreading it into a thin, even circle. Tip: Use the back of a spoon to spread the batter smoothly.
- Bake the crust for 10 minutes until the edges start to golden. This pre-baking step prevents a soggy crust.
- Spread 1/2 cup tomato sauce over the pre-baked crust, leaving a small border around the edges.
- Sprinkle 1/2 cup shredded mozzarella cheese evenly over the sauce.
- Arrange 1/4 cup sliced bell peppers and 1/4 cup sliced onions on top. Tip: For extra flavor, sauté the veggies lightly before topping.
- Sprinkle 1 tsp dried oregano over the toppings for that classic pizza aroma.
- Bake for another 15 minutes, or until the cheese is bubbly and slightly golden.
Zesty and satisfying, this besan pizza offers a crispy crust with a soft interior, topped with gooey cheese and fresh veggies. Try serving it with a side of garlic yogurt dip for an extra flavor kick!
Besan Muffins
Forget everything you know about traditional muffins because these besan muffins are about to change the game. You’ll love how easy they are to whip up, and the flavor? Absolutely unforgettable.
Ingredients
- For the batter:
- 1 cup besan (gram flour)
- 1/2 cup sugar
- 1/4 cup melted butter
- 1/2 cup yogurt
- 1 tsp baking powder
- 1/2 tsp cardamom powder
- For garnish:
- 2 tbsp sliced almonds
- 1 tbsp sesame seeds
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the besan, sugar, baking powder, and cardamom powder until well combined.
- Add the melted butter and yogurt to the dry ingredients, stirring until the batter is smooth and free of lumps. Tip: If the batter seems too thick, a splash of milk can loosen it up.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Sprinkle the tops with sliced almonds and sesame seeds for a crunchy texture. Tip: Lightly pressing the toppings into the batter helps them stick better during baking.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Keep an eye on them after 15 minutes to prevent over-browning.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Out of the oven, these muffins boast a moist interior with a slightly crisp top, thanks to the almonds and sesame seeds. Serve them warm with a dollop of yogurt or enjoy them as a sweet snack any time of day.
Conclusion
Unveiling a treasure trove of versatility, our roundup of 20 delicious besan recipes promises to spice up your culinary adventures. From savory snacks to sweet treats, there’s something for every occasion. We’d love to hear which recipes stole your heart—drop a comment below! Don’t forget to share the love by pinning your favorites on Pinterest. Happy cooking!
