Besan Tomato Pancake Recipe – Authentic Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Besan Tomato Pancake Recipe – Authentic Indian Street Food

Hey everyone! If you’re anything like me, you absolutely love a good Indian snack. And let me tell you, these Besan Tomato Pancakes are it! They’re crispy, flavorful, and so easy to make – perfect for a quick breakfast, a satisfying afternoon tea, or even a fun party appetizer. I first made these when I was craving something savory and comforting, and they’ve been a family favorite ever since. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t just pancakes; they’re a little slice of Indian street food magic. They’re incredibly versatile – you can adjust the spice level to your liking, and they’re a fantastic way to use up ripe tomatoes. Plus, the combination of besan and rice flour creates a texture that’s just… chef’s kiss. Seriously, once you try these, you’ll be hooked!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious pancakes:

• 1.5 cup Besan (Chickpea Flour)
• 0.5 cup Rice Flour
• 3 Tomatoes
• 0.75 cup Onions, finely chopped
• 1 teaspoon Ginger, grated
• 1-2 Green Chillies, finely chopped (adjust to your spice preference!)
• 1 teaspoon Kashmiri Red Chili Powder
• 0.5 teaspoon Turmeric Powder
• 0.25 teaspoon Asafoetida (Hing)
• 1.5 cup Water (plus more if needed)
• Salt to taste
• Coriander Leaves, chopped (for garnish)
• Oil for cooking

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Besan (Chickpea Flour) – The Heart of the Pancake

Besan is the star of the show! It gives these pancakes their lovely flavor and structure. You can easily find it in Indian grocery stores, and increasingly in the international aisle of larger supermarkets.

Rice Flour – For Crispy Texture

Don’t skip the rice flour! It’s what gives these pancakes that delightful crispiness. If you don’t have rice flour, you could use all besan, but the texture won’t be quite the same.

Kashmiri Red Chili Powder – Color and Mild Heat

Kashmiri chili powder is amazing. It gives a beautiful red color without a ton of heat. If you only have regular chili powder, use a little less!

Asafoetida (Hing) – A Traditional Flavor Boost

Hing has a… unique smell, I won’t lie! But trust me, it adds a wonderful savory depth to the pancakes. It’s a staple in Indian cooking and really elevates the flavor.

Tomatoes – Freshness and Tang

Ripe, juicy tomatoes are best. They add a lovely freshness and a slight tang that balances the spices perfectly.

Regional Variations in Tomato Use

Interestingly, the way tomatoes are used in these pancakes varies across India. Some regions prefer a chunkier tomato mix, while others, like my family, prefer a smoother puree for a more even texture. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, puree 2 of the tomatoes in a blender until smooth. Finely chop the remaining tomato and set both aside.
2. In a mixing bowl, combine the besan and rice flour. This is your base!
3. Now, add the chopped onions, grated ginger, green chilies, coriander leaves, Kashmiri red chili powder, turmeric powder, and hing to the flour mixture. Give it a good mix – get everything nicely combined.
4. Stir in the tomato puree and the chopped tomato. It might seem a little dry at first, but don’t worry!
5. Gradually add water while whisking continuously. You want a smooth, pancake-like batter. It shouldn’t be too thick or too runny. Add a little more water if needed to get the right consistency. Season with salt to taste.
6. Heat a griddle or flat pan (a non-stick one works best!) over medium heat. Lightly grease it with oil.
7. Pour a ladleful of batter onto the hot griddle and gently spread it into a circular shape. Drizzle a little oil around the edges – this helps them get extra crispy.
8. Cook for about 3-4 minutes, or until the edges start to crisp up and the bottom turns golden brown. Carefully flip the pancake and cook the other side for another 2-3 minutes.
9. Repeat with the remaining batter. Serve hot!

Expert Tips

• Don’t overcrowd the pan: Cook the pancakes one at a time for the best results.
• Medium heat is key: Too high and they’ll burn, too low and they won’t get crispy.
• Whisk well: A smooth batter is essential for light and fluffy pancakes.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure the oil you use for cooking is plant-based.
• Gluten-Free Confirmation: This recipe is gluten-free as long as you use certified gluten-free besan.
• Spice Level Adjustment: For a milder flavor, use only half a green chili or omit it altogether. For extra heat, add another chili or a pinch of cayenne pepper.
• Festival Adaptations: These are perfect for Janmashtami or Diwali! They’re a light and flavorful snack that everyone will enjoy. My grandmother always made these for Diwali.

Serving Suggestions

These pancakes are delicious on their own, but they’re even better with a side of your favorite chutney (mint-coriander is a classic!) or ketchup. A dollop of yogurt also works beautifully.

Storage Instructions

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a griddle or in a pan for the best results – microwaving can make them a little soggy.

FAQs

What is Besan and where can I find it?

Besan is chickpea flour, a staple in Indian cooking. You can find it at Indian grocery stores or in the international aisle of many supermarkets.

Can I use a different type of flour instead of rice flour?

You could use all besan, but the texture won’t be as crispy. Cornstarch is another possible substitute, but use about half the amount of rice flour called for.

How can I make the pancakes crispier?

Make sure your griddle is hot enough, and don’t overcrowd it. Drizzling oil around the edges while cooking also helps!

What is Hing and is it essential to the recipe?

Hing (asafoetida) adds a unique savory flavor. It’s not essential, but it really elevates the taste. If you can’t find it, you can omit it, but I highly recommend trying to find it!

Can I make the batter ahead of time?

Yes, you can! Just store it in an airtight container in the refrigerator for up to 24 hours. You might need to add a little water to thin it out before cooking.