Authentic Besan Recipe- Crispy Indian Gram Flour Fritters

Last Updated on 2 months by Neha Deshmukh

Authentic Besan Recipe – Crispy Indian Gram Flour Fritters

Introduction

Oh, Besan! These crispy, golden fritters hold such a special place in my heart. I remember my dadi (grandmother) making these every monsoon, the aroma filling the entire house. They’re the perfect rainy-day snack, and honestly, perfect any day! This recipe is a little piece of my childhood, and I’m so excited to share it with you. Get ready for a delightful crunch and a burst of flavour – you’re about to make some seriously addictive Besan fritters!

Why You’ll Love This Recipe

These aren’t just any fritters. They’re light, crispy, and packed with flavour. The combination of spices is just chef’s kiss! Plus, they’re surprisingly easy to make, even if you’re new to Indian cooking. They’re a fantastic snack to enjoy with a cup of chai, or as a side with your meals. Trust me, once you try these, you’ll be making them again and again.

Ingredients

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

• ?? cup Besan (Gram Flour)
• 2 tablespoons Rice flour
• ?? teaspoon Chilli powder (adjust to your spice preference!)
• ?? teaspoon Garam masala
• ?? teaspoon Turmeric powder
• 1 Green chilli, finely chopped
• 1 teaspoon Garlic paste
• 1 tablespoon Sesame seeds
• 1 cup Coriander leaves, chopped
• 1 tablespoon Oil
• 1 teaspoon Lemon juice
• 1 pinch Cooking soda
• Oil for deep frying

Ingredient Notes

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

• Besan/Gram Flour: Quality matters here. Look for a finely milled Besan that’s fresh and has a lovely aroma. It’s the star of the show, after all!
• Spice Blends: Garam masala blends vary regionally. Feel free to use your favourite brand or even make your own! Some blends are warmer, others more fragrant.
• Frying Oil: Traditionally, we use mustard oil for a lovely pungent flavour, but vegetable oil, sunflower oil, or peanut oil work great too. Just make sure it has a high smoke point.
• Lemon Juice: Don’t skip the lemon juice! It adds a lovely tang and helps keep the fritters light and crispy. A little brightness goes a long way.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice big mixing bowl, combine the Besan, rice flour, and a pinch of salt.
2. Now, slowly add water, mixing as you go. You want a smooth paste, similar to a pakora batter – not too thick, not too runny.
3. Time for the flavour! Add the coriander leaves, sesame seeds, chilli powder, garam masala, turmeric, green chilli, garlic paste, oil, and lemon juice. Mix everything really well until it’s all combined.
4. Just before frying, add a tiny pinch of cooking soda and gently mix it in. This is our secret weapon for extra crispiness!
5. Get your steamer ready with boiling water. Grease a tray with a little oil.
6. Pour the batter onto the greased tray and steam for about 15 minutes, or until it’s firm to the touch.
7. Let it cool for 15-20 minutes. Then, carefully cut the steamed batter into squares or diamonds.
8. Heat oil in a deep frying pan over medium heat. Gently drop the Besan pieces into the hot oil and fry until they’re golden brown and beautifully crispy.
9. Drain them on paper towels to remove any excess oil.

Expert Tips

• Don’t overcrowd the pan when frying. Fry in batches to maintain the oil temperature.
• The batter consistency is key! If it’s too thick, the fritters will be dense. Too thin, and they’ll fall apart.
• Steaming the batter first is what gives these fritters their unique texture. Don’t skip this step!

Variations

• Vegan Adaptation: Simply use a plant-based oil for frying.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check your Besan is certified gluten-free if you have a severe allergy.
• Spice Level: Adjust the amount of chilli powder to your liking. My family loves it spicy, but you can tone it down for a milder flavour.
• Festival Adaptations: These are amazing during Diwali and Holi! They’re a perfect festive snack.

Serving Suggestions

These are best enjoyed hot and crispy! Serve them with your favourite chutney – mint-coriander chutney, tamarind chutney, or even a simple tomato ketchup. A cup of hot chai is the perfect accompaniment.

Storage Instructions

These are best eaten fresh, but you can store leftovers in an airtight container at room temperature for a day or two. 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 type of Besan to use for this recipe? A finely milled, fresh Besan is best. Look for a brand with a good aroma.
• Can I make the batter ahead of time? You can make the batter a few hours ahead, but add the cooking soda just before frying for the best results.
• How do I prevent the fritters from absorbing too much oil? Make sure the oil is hot enough, and don’t overcrowd the pan.
• What chutneys pair best with Besan fritters? Mint-coriander chutney and tamarind chutney are classic pairings.
• Can I bake these instead of frying? While frying gives the best texture, you can try baking them at 180°C (350°F) for about 20-25 minutes, flipping halfway through. They won’t be as crispy, but still delicious!