Besan Bread Recipe – Authentic Indian Street Food Snack

Last Updated on 2 months by Neha Deshmukh

Besan Bread Recipe – Authentic Indian Street Food Snack

Hey everyone! If you’re anything like me, you love a good street food snack. And this Besan Bread? It’s seriously addictive. I first made this when I was craving something savory and comforting, and it quickly became a family favorite. It’s crispy, flavorful, and surprisingly easy to whip up. Get ready to experience a little slice of India right in your kitchen!

Why You’ll Love This Recipe

This Besan Bread is the perfect blend of textures and tastes. The soft bread gets a delightful, crispy coating of spiced besan (gram flour). It’s a fantastic snack for any time of day – breakfast, evening tea, or even a quick bite when hunger strikes. Plus, it’s ready in under 30 minutes! What’s not to love?

Ingredients

Here’s what you’ll need to make this delicious Besan Bread:

• 6 Bread slices
• ¾ cup Besan (Gram Flour)
• ½ cup finely chopped Onion
• 2 tablespoon finely chopped Capsicum
• 2 tablespoon finely chopped Tomato
• 2 Green chillies, finely chopped
• 4 tablespoon finely chopped Coriander leaves
• A pinch of Asafoetida (Hing)
• 1 teaspoon Ajwain (Carom Seeds)
• ½ teaspoon Turmeric powder
• Salt to taste
• Oil/Ghee for cooking

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Besan: Besan is the star here! It’s a protein-packed flour made from chickpeas. You can use roasted besan for a slightly nutty flavor, or raw besan – both work beautifully.
• Ajwain/Carom Seeds: Don’t skip these! Ajwain isn’t just about flavour; it’s known for its digestive properties. My grandmother always used to say it helps with bloating, and it’s especially popular in North Indian cuisine.
• Asafoetida (Hing): This one’s a bit…unique! It has a pungent smell in its raw form, but it transforms into a savory, umami flavour when cooked. It’s also a fantastic digestive aid. A little goes a long way!
• Oil/Ghee: You can use either oil or ghee for cooking. Ghee adds a lovely richness and traditional flavour, but oil works just as well if you prefer. I often use a neutral oil like sunflower or canola.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep our veggies. Finely chop the onion, capsicum, deseeded tomato, green chilli, and coriander leaves. Having everything ready to go makes the process so much smoother.
2. In a mixing bowl, combine the besan, chopped vegetables, salt, ajwain, turmeric, and asafoetida.
3. Now, gradually add water to the bowl, mixing as you go, until you form a thick batter. It shouldn’t be too runny – think pancake batter consistency.
4. Heat a tawa (flat griddle) or a non-stick pan over medium heat. Drizzle a little oil or ghee.
5. Spread a thin layer of the besan batter evenly on each bread slice.
6. Carefully place the bread, batter-side down, onto the hot tawa. Cook for a few minutes, pressing gently with a spatula to ensure even cooking.
7. Once the besan layer looks cooked and slightly golden, spread another layer of batter on the top side of the bread. Drizzle with a little more oil or ghee.
8. Flip the bread and cook the other side until it’s golden brown and crispy. This usually takes another 2-3 minutes.
9. Serve hot with your favourite chutney or tomato sauce!

Expert Tips

• Don’t overcrowd the tawa: Cook one or two bread slices at a time for best results.
• Medium heat is key: Too high, and the besan will burn before the bread cooks through.
• Press gently: Pressing with the spatula helps the besan cook evenly and get nice and crispy.

Variations

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

• Vegan Adaptation: Simply use a plant-based oil like sunflower or olive oil instead of ghee.
• Gluten-Free Adaptation: Use gluten-free bread and besan (make sure your besan is certified gluten-free if you have a severe allergy).
• Spice Level: Adjust the amount of green chilli to your liking. My friend loves it super spicy, so she adds an extra chilli!
• Festival Adaptation: This makes a fantastic snack during festivals like Janmashtami or Ganesh Chaturthi. It’s a light and flavourful offering.

Serving Suggestions

Besan Bread is delicious on its own, but even better with a side of chutney! I love serving it with:

• Mint-Coriander Chutney: A classic pairing!
• Tomato Chutney: Sweet and tangy.
• Sweet Tamarind Chutney: For a sweet and savory combination.
• Or even just a simple tomato ketchup!

Storage Instructions

This is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to a day. Reheat in a pan or toaster oven to restore some of the crispiness.

FAQs

Let’s answer some common questions:

1. What type of besan is best for this recipe – roasted or raw?
You can use either! Roasted besan has a slightly nuttier flavour, while raw besan is more neutral. It really comes down to personal preference.

2. Can I make the batter ahead of time? If so, how should I store it?
Yes, you can! Make the batter and store it in an airtight container in the refrigerator for up to 24 hours. You might need to add a splash of water to thin it out a bit before using.

3. What is ajwain and can I substitute it with something else?
Ajwain (carom seeds) has a unique, thyme-like flavour. If you can’t find it, you can try substituting with a pinch of dried oregano, but it won’t be quite the same.

4. My besan bread is sticking to the tawa, what am I doing wrong?
Make sure your tawa is properly heated and well-oiled. Also, don’t try to flip the bread too soon – let the bottom layer cook and firm up first.

5. Can I bake this instead of cooking it on a tawa?
You can! Preheat your oven to 180°C (350°F). Place the batter-coated bread on a baking sheet lined with parchment paper and bake for 10-12 minutes, flipping halfway through.

6. What chutneys pair best with Besan Bread?
Mint-Coriander chutney and tomato chutney are classic pairings. But honestly, any chutney you love will work beautifully!

Enjoy making this delicious Besan Bread! I hope it brings a little bit of Indian street food magic to your home. Let me know how it turns out in the comments below!