Besan Puri Recipe – Authentic Indian Crispy Flatbreads

Last Updated on 2 months by Neha Deshmukh

Besan Puri Recipe – Authentic Indian Crispy Flatbreads

Hey everyone! If you’re anything like me, you absolutely love a good crispy, flaky Indian snack. And today, I’m sharing one of my all-time favorites: Besan Puri! These aren’t your average puri – the gram flour filling gives them a unique, slightly tangy, and incredibly satisfying flavor. I first made these for a Diwali get-together, and they were gone in minutes! Let’s get cooking, shall we?

Why You’ll Love This Recipe

Besan Puri are seriously addictive. They’re crispy, flavorful, and perfect for a quick snack, a festive treat, or even a light meal. They’re a little different from your typical potato-filled puries, offering a delightful change of pace. Plus, the aroma while they’re roasting? Heavenly! You’ll love how relatively simple they are to make, despite the impressive results.

Ingredients

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

• 1.5 cup Wheat Flour (approx. 190g)
• 4 tablespoon Gram Flour (Besan) (approx. 40g)
• 0.5 teaspoon Chili powder (approx. 2.5g)
• 1 teaspoon Powdered Sugar (approx. 4g)
• 0.5 teaspoon Mango Powder (Amchoor) (approx. 2.5g)
• 0.5 teaspoon Cumin Powder (approx. 2.5g)
• 0.5 teaspoon Carom Seeds (Ajwain) (approx. 2.5g)
• 0.5 teaspoon Garam Masala (approx. 2.5g)
• 0.5 teaspoon Turmeric Powder (approx. 2.5g)
• 5-6 teaspoon Oil (for filling) (approx. 25-30ml)
• 1 teaspoon Oil (for dough) (approx. 5ml)
• Salt to taste
• Ghee/Clarified Butter (for roasting) – as needed

Ingredient Notes

Let’s talk ingredients for a sec!

• Besan (Gram Flour): This is the star of the show! It gives the filling its distinct flavor and texture. Make sure yours is fresh for the best taste.
• Ajwain (Carom Seeds): Don’t skip these! They add a lovely digestive quality and a subtle, unique flavor. My grandmother always said a pinch of ajwain makes everything better.
• Amchoor (Mango Powder): This adds a wonderful tanginess. If you can’t find it, you can substitute with a squeeze of lemon juice, but amchoor really gives it that authentic flavor. Spice levels can vary regionally – feel free to adjust the chili powder to your preference! Some families love a really spicy puri, while others prefer a milder flavor.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, prepare the dough. In a large bowl, combine the wheat flour, salt, and 1 teaspoon of oil. Gradually add water, mixing until a soft, pliable dough forms. Knead for a few minutes, then cover and let it rest for at least 30 minutes. This resting time is key for a soft puri.
2. While the dough rests, let’s make the filling. In a separate bowl, combine the gram flour, chili powder, sugar, mango powder, cumin powder, carom seeds, garam masala, turmeric powder, and salt.
3. Now, slowly add 5-6 teaspoons of oil to the dry mixture. Keep adding it gradually, mixing with your fingers until it comes together into a spreadable consistency. You don’t want it too oily, just enough to hold its shape.
4. Take a small portion of the dough (about the size of a golf ball) and roll it out into a 4-5 inch puri. Brush it lightly with oil, then spread about 1.5 teaspoons of the filling evenly over the surface.
5. Carefully roll the puri tightly into a log shape. Then, gently coil the log into a spiral. Pinch the edges to seal them securely – you don’t want the filling escaping!
6. Gently flatten the spiral with your hands into a slightly thicker paratha. Heat a griddle or frying pan over medium heat. Add a little ghee or oil.
7. Roast the puri on the griddle, flipping occasionally, until it’s golden brown and crispy on both sides. This usually takes about 3-4 minutes per side.

Expert Tips

• Don’t overknead the dough, or it will become tough.
• Make sure the filling isn’t too wet, or it will make the puris soggy.
• Roll the puris evenly to ensure they cook properly.
• Keep a close eye on them while roasting – they can burn quickly!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply use oil instead of ghee for roasting.
• Gluten-Free Adaptation: Use a gluten-free flour blend for the dough. I’ve had good results with a blend of rice flour, potato starch, and tapioca starch.
• Spice Level Adjustments: Add more or less chili powder to suit your taste. A pinch of cayenne pepper can also add a nice kick!
• Festival Adaptations: These are amazing for Holi or Diwali! My aunt always makes a huge batch for Diwali and everyone raves about them.

Serving Suggestions

Serve these hot off the griddle with a dollop of butter or a side of cool, creamy yogurt. They’re also delicious with a cup of chai!

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. They might lose a little of their crispness, but they’ll still be tasty!

FAQs

1. What is the best way to get the puris crispy?

Roasting them over medium heat and ensuring the dough isn’t too thick are key! Don’t overcrowd the pan either.

2. Can I make the filling ahead of time? How should I store it?

Yes, absolutely! You can make the filling a day or two in advance and store it in an airtight container in the refrigerator.

3. What is Amchoor and can I substitute it with something else?

Amchoor is dried mango powder, adding a tangy flavor. If you can’t find it, a squeeze of lemon juice can work in a pinch, but the flavor won’t be quite the same.

4. My dough is too dry/sticky, what should I do?

If it’s too dry, add a teaspoon of water at a time until it comes together. If it’s too sticky, add a tablespoon of flour at a time.

5. Can I bake these instead of frying/roasting?

While traditionally roasted, you can bake them at 350°F (175°C) for about 15-20 minutes, flipping halfway through. They won’t be quite as crispy, but it’s a healthier option!