Besan Recipe- Authentic Gram Flour Spice Mix for Indian Cooking

Last Updated on 4 months by Neha Deshmukh

Besan Recipe – Authentic Gram Flour Spice Mix for Indian Cooking

Hey everyone! Today, I’m sharing a recipe that’s a cornerstone of Indian cooking – a homemade Besan spice mix. It’s something my grandmother always had on hand, and honestly, it just makes everything taste better. This isn’t just a recipe; it’s a little piece of my kitchen heritage, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Besan mix is a total game-changer. It’s incredibly versatile – perfect for everything from pakoras and bhajis to adding a flavour boost to dals and curries. Making your own also means you control the quality of the spices and avoid any unnecessary additives. Plus, the aroma while it’s roasting is just heavenly! It takes just 10 minutes to make, and the flavour is so much richer than anything you can buy pre-made.

Ingredients

Here’s what you’ll need to create this magic:

• ⅓ cup besan (gram flour) – about 80g
• 5 tbsp oil – about 75ml
• ½ tsp cumin seeds
• ½ tsp fennel seeds
• ½ tsp sesame seeds
• ½ tsp mustard seeds
• ¼ tsp asafoetida (hing)
• 10-12 green chilies, chopped
• 1 tsp Kashmiri red chili powder
• ½ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp salt
• 1 tsp sugar
• ½ tsp garam masala
• 1 tsp dried mango powder (amchoor)

Ingredient Notes

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

• Besan/Gram Flour: Use a good quality, fresh besan. It should smell nutty and not stale. I prefer a finely milled besan for a smoother texture.
• Spice Blends: Spice blends can vary regionally in India. Feel free to adjust the cumin and fennel to your liking. Some families add a pinch of fenugreek seeds too!
• Kashmiri Red Chili Powder: This isn’t just about colour! It adds a beautiful hue and a mild, fruity flavour. It’s less about heat and more about depth. If you can’t find it, regular chili powder will work, but you might miss that subtle sweetness.
• Asafoetida/Hing: Don’t skip this! It adds a unique savoury flavour that’s essential in Indian cooking. It can be a bit pungent on its own, but it mellows out beautifully when cooked. It’s also fantastic for digestion!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to dry roast the besan. Heat a pan over medium-low heat and add the gram flour. Roast for about 5 minutes, stirring constantly, until it’s lightly fragrant. Be careful not to burn it! Set aside to cool.
2. Now, heat the oil in the same pan. Once hot, add the cumin seeds, fennel seeds, sesame seeds, and mustard seeds. Let them crackle and pop – that’s where the flavour starts to bloom!
3. Add the chopped green chilies and sauté for 2-3 minutes, until they soften slightly.
4. Time for the powders! Mix in the turmeric powder, Kashmiri red chili powder, coriander powder, salt, sugar, and garam masala. Sauté for another minute, stirring constantly, to toast the spices.
5. Add the roasted besan to the pan and stir well to combine. Add 2 tablespoons of water to help everything come together. Cook for 2-3 minutes, stirring continuously, until everything is nicely coated.
6. Finally, stir in the amchoor powder. Mix well, remove from the heat, and let it cool completely.

Expert Tips

• Low and Slow: Roasting the besan and spices on medium-low heat is key. It prevents burning and allows the flavours to develop properly.
• Cooling is Crucial: Let the Besan mix cool completely before storing it. This prevents condensation and keeps it fresh for longer.
• Taste Test: Don’t be afraid to taste and adjust the spices to your preference!

Variations

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

• Spice Level: For a milder mix, reduce the amount of green chilies and Kashmiri red chili powder. For a hotter kick, add a pinch of cayenne pepper! My friend, Priya, loves to add a tiny bit of black pepper too.
• Festival Adaptations: During Diwali, I sometimes add a pinch of nutmeg and cardamom for a warmer, more festive flavour.
• Beyond the Mix: This Besan mix isn’t just for making a base. It’s fantastic sprinkled over roasted vegetables, added to yogurt dips, or even used as a dry rub for chicken or fish. It’s also the base for perfect pakoras and bhajis!

Serving Suggestions

Honestly, this isn’t something you serve as such. It’s an ingredient! But you can use it immediately to make delicious snacks like pakoras, or add a spoonful to your favourite dal for an extra layer of flavour.

Storage Instructions

Store the cooled Besan mix in an airtight container in a cool, dark place. It should stay fresh for up to 2-3 months.

FAQs

Let’s answer some common questions:

Q: What is the best way to store this Besan spice mix?
A: An airtight container in a cool, dark place is best! This will keep it fresh and prevent the spices from losing their flavour.

Q: Can I adjust the amount of chili powder to control the spice level?
A: Absolutely! Feel free to adjust the amount of Kashmiri red chili powder (or regular chili powder) to suit your taste.

Q: What is the purpose of asafoetida (hing) in this recipe?
A: Asafoetida adds a unique savoury flavour that’s essential in many Indian dishes. It also aids digestion.

Q: Can I use a different type of oil?
A: Yes, you can! Vegetable oil, sunflower oil, or even mustard oil (if you like the flavour) will work well.

Q: What are some dishes I can make using this Besan mix?
A: So many! Pakoras, bhajis, onion rings, vegetable fritters, and you can even add a spoonful to dals or curries for extra flavour.

Enjoy making this Besan mix – I hope it brings as much flavour and joy to your kitchen as it does to mine!