Authentic Besan Recipe – Crispy Indian Fritters with Ajwain & Turmeric

Last Updated on 2 months by Neha Deshmukh

Authentic Besan Recipe – Crispy Indian Fritters with Ajwain & Turmeric

Introduction

Oh, these besan fritters! They’re a little piece of my childhood. I remember my dadi (grandmother) making these on rainy afternoons, the aroma of ajwain filling the whole house. They’re unbelievably crispy, subtly spiced, and just… comforting. This recipe is a tribute to her, and I’m so excited to share it with you. It’s a little bit of effort, but trust me, the reward is so worth it.

Why You’ll Love This Recipe

These aren’t just any fritters. They’re a perfect blend of textures – delightfully crunchy on the outside, soft inside, and bursting with flavour. Plus, they’re surprisingly versatile! Enjoy them as a snack with chai, a side with your meals, or even a festive treat. They’re also a great way to impress your friends and family with a taste of authentic Indian cuisine.

Ingredients

Here’s what you’ll need to make these crispy beauties:

• 2 cups besan / gram flour (approx. 200g)
• 1 tsp turmeric / haldi powder (approx. 5g)
• 1 tsp Kashmiri red chilli powder (approx. 5g)
• Salt to taste (approx. 1/2 tsp or 3g)
• 1 tsp ajwain / carom seeds (approx. 5g)
• 1 tsp baking soda / papad kharo (approx. 5g)
• 2 tbsp oil (approx. 30ml)
• Water as needed (approx. 1/2 – 3/4 cup or 120-180ml)
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Besan / Gram Flour: Types and Quality

Besan is the star here, so choose wisely! You want a good quality, finely ground besan. It should have a slightly nutty aroma. There are different types – some are paler, others more yellow. The colour doesn’t really matter, but a fresh batch will always give the best results.

Kashmiri Red Chilli Powder: For Color and Mild Heat

Don’t skip this! Kashmiri chilli powder isn’t about scorching heat; it’s all about that beautiful vibrant red colour and a mild, fruity flavour. If you can’t find it, you can substitute with regular chilli powder, but use less – maybe ½ tsp – and add a pinch of paprika for colour.

Ajwain / Carom Seeds: Digestive Benefits and Flavor

Ajwain is a game-changer. It adds a unique, slightly peppery flavour and is known for its digestive properties. My dadi always said it helps with bloating after a big meal! Don’t be shy with it, but don’t overdo it either.

Turmeric / Haldi: Health Benefits and Regional Variations

Turmeric adds a lovely warmth and colour, plus a whole host of health benefits. In some regions, people add a pinch of hing (asafoetida) along with the turmeric for extra flavour.

Oil: Choosing the Right Oil for Deep Frying

For deep frying, you want an oil with a high smoke point. Groundnut oil, sunflower oil, or vegetable oil work well. Avoid olive oil, as it has a lower smoke point and won’t give you the crispy results we’re after.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the besan, turmeric, Kashmiri red chilli powder, salt, ajwain, and baking soda. Add the 2 tablespoons of oil and rub it into the flour mixture with your fingertips – this helps create a flaky texture.
2. Now, gradually add warm water, a little at a time, and knead into a soft, smooth dough. This takes a bit of elbow grease! Knead for about 5 minutes until the dough comes together and is no longer sticky.
3. Coat the dough lightly with oil. This prevents it from drying out. Cover with a damp cloth and let it rest for at least 30 minutes. This is important – it allows the gluten to relax, resulting in a crispier fritter.
4. After resting, knead the dough again briefly. Divide it into cylindrical portions – about the size of your thumb.
5. Grease a wooden board (a chakla if you have one!). Take one portion of dough and press it with your palms, stretching it out as thinly as possible into a circular shape. It takes practice, but don’t worry if it’s not perfect!
6. Carefully scrape the stretched dough with a knife to create a slightly rough surface. This helps it puff up when frying.
7. Heat oil in a deep frying pan or wok over medium-high heat. The oil should be hot enough that a tiny piece of dough dropped in sizzles immediately. Carefully slide the stretched dough into the hot oil.
8. Fry until golden brown and crisp on both sides, flipping occasionally. This usually takes about 2-3 minutes per fritter.
9. Drain the fritters on paper towels to remove excess oil.

Expert Tips

• Don’t overcrowd the pan: Fry in batches to maintain the oil temperature.
• Hot oil is key: If the oil isn’t hot enough, the fritters will absorb too much oil and become soggy.
• Stretch it thin: The thinner you stretch the dough, the crispier the fritters will be.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure the oil you use is plant-based.
• Gluten-Free Confirmation: Besan is naturally gluten-free, making these fritters a great option for those with gluten sensitivities.
• Spice Level Adjustment: For a milder flavour, reduce the amount of chilli powder. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: These are especially popular during Diwali and Holi. During Diwali, they’re often served with sweet chutney. During Holi, they’re a fun snack to enjoy with friends and family.

Serving Suggestions

Serve these hot and crispy with your favourite chutney – mint-coriander chutney is a classic! They also pair beautifully with jalebi for a sweet and savoury treat. A cup of hot chai is essential.

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 will lose some of their crispness, but you can reheat them in a preheated oven or air fryer to restore some of the crunch.

FAQs

What is the best way to get the besan dough to the right consistency?

The dough should be soft and smooth, but not sticky. Add water gradually, a tablespoon at a time, and knead well. If it’s too dry, add a little more water. If it’s too sticky, add a little more besan.

Can I make the dough ahead of time? If so, how should I store it?

Yes, you can! Make the dough and store it in an airtight container in the refrigerator for up to 24 hours. Bring it to room temperature before kneading and frying.

What oil temperature is ideal for frying these fritters?

The oil should be hot enough that a tiny piece of dough dropped in sizzles immediately. Around 170-180°C (340-355°F) is ideal.

How can I prevent the fritters from absorbing too much oil?

Make sure the oil is hot enough, don’t overcrowd the pan, and drain the fritters on paper towels immediately after frying.

What is the significance of Ajwain in this recipe?

Ajwain adds a unique flavour and is believed to aid digestion. It’s a traditional ingredient in many Indian snacks.

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

While besan is traditional, you could experiment with other flours like rice flour, but the texture and flavour will be different. Besan gives these fritters their signature crispiness and flavour.