Besan Sabzi Recipe- Crispy Chickpea Flour with Ginger & Chili

Last Updated on 4 months by Neha Deshmukh

Besan Sabzi Recipe – Crispy Chickpea Flour with Ginger & Chili

Introduction

Oh, Besan Sabzi! This one holds a special place in my heart. It’s the kind of dish my nani (grandmother) would whip up on a weekday, and it always felt like a warm hug on a plate. It’s simple, comforting, and packed with flavour. If you’re looking for a delicious, vegetarian side dish that’s a little different, you absolutely have to try this crispy chickpea flour sabzi. It’s surprisingly easy to make, and I promise, it’ll become a regular in your rotation!

Why You’ll Love This Recipe

This Besan Sabzi isn’t just tasty; it’s wonderfully versatile. It’s a fantastic side dish with roti or rice, but honestly, I sometimes enjoy it as a snack on its own! The texture is amazing – crispy on the outside, soft on the inside, and bursting with the warmth of ginger and chili. Plus, it comes together pretty quickly, making it perfect for busy weeknights.

Ingredients

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

• 1 cup chickpea flour (besan) – about 180g
• 2 cups water – 480ml
• 1 teaspoon asafoetida/hing
• ½ – 1 teaspoon chili powder (adjust to taste)
• 1 teaspoon turmeric powder
• 1 inch ginger (grated)
• Salt to taste
• 1 medium onion (finely chopped)
• 1 inch ginger (finely grated)
• 4 garlic cloves (finely chopped)
• 1 medium tomato (finely chopped)
• ½ teaspoon cumin seeds
• ½ teaspoon turmeric
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• ½ teaspoon chili powder
• ½ teaspoon aamchur (dry mango powder)
• 3 tablespoons oil (for frying)
• 1 tablespoon oil (for tempering)
• 2-3 whole dry red chilies
• 1 pinch asafoetida/hing
• Fresh cilantro leaves for garnish

Ingredient Notes

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

• Besan/Chickpea Flour: This is the star of the show! Make sure yours is fresh for the best flavour and texture. You can find it in most Indian grocery stores, and increasingly in well-stocked supermarkets.
• Hing/Asafoetida: Don’t skip this! It adds a unique, savoury flavour, and it’s fantastic for digestion. It can be a little pungent on its own, but it mellows out beautifully when cooked. You can find it as a powder or a resin – powder is easier to use.
• Regional Spice Variations: Spice levels vary a lot depending on where you are in India. In Maharashtra, they tend to lean towards spicier versions, while in Gujarat, it’s often a little milder. Feel free to adjust the chili powder to your liking!
• Oil Choices: Traditionally, mustard oil is used in many parts of India for its pungent flavour. However, vegetable oil works perfectly well too, especially if you prefer a milder taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nonstick saucepan, combine the chickpea flour, water, asafoetida, chili powder, turmeric powder, grated ginger, and salt.
2. Whisk everything together really well to get rid of any lumps. Then, cook over medium heat, stirring constantly. This is important – you don’t want it to stick! Keep stirring until it thickens into a paste-like consistency. It should pull away from the sides of the pan.
3. Now, grease a flat pan (I like to use a baking sheet lined with parchment paper). Spread the chickpea mixture evenly over the pan.
4. Let it cool and set for about 30 minutes. This will make it easier to cut. Once it’s firm, cut it into rustic, bite-sized squares. Don’t worry about making them perfect – a little imperfection adds to the charm!
5. Heat the oil for frying in a pan over medium heat. Carefully fry the chickpea squares until they’re golden and crispy on both sides. Set them aside on a paper towel-lined plate to drain any excess oil.
6. In a separate pan, heat the oil for tempering. Add the cumin seeds and let them splutter. Then, add the garlic, ginger, and onions. Sauté until the onions are translucent.
7. Add the turmeric, cumin powder, coriander powder, chili powder, and chopped tomatoes. Cook until the tomatoes soften and become mushy.
8. Gently mix in the fried chickpea squares and ½ cup of water. Cover the pan and simmer for about 5 minutes, allowing the flavours to meld together.
9. Finally, prepare the tempering by heating oil with the whole dry red chilies, a pinch of asafoetida, and curry leaves (if using). Pour this over the sabzi and garnish generously with fresh cilantro leaves.

Expert Tips

• Don’t overcrowd the pan when frying: Fry in batches to ensure the besan squares get nice and crispy.
• Stir, stir, stir! Seriously, constant stirring is key to preventing the besan paste from sticking and burning.
• Adjust the water: If the paste seems too thick, add a little more water, a tablespoon at a time.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: Besan is naturally gluten-free, so this recipe is perfect for those with gluten sensitivities.
• Spice Level Adjustments: My family loves it spicy, but if you prefer a milder flavour, reduce the chili powder. You can even add a pinch of sugar to balance the heat.
• Festival Adaptations: We often make this during Janmashtami and Diwali. It’s a simple yet satisfying offering to the gods! My aunt adds a handful of chopped spinach to the besan mixture during Janmashtami.

Serving Suggestions

Besan Sabzi is incredibly versatile. Here are a few ideas:

• Serve it hot with roti or paratha.
• Enjoy it with a side of dal and rice.
• It’s also delicious as a snack with a cup of chai.
• A dollop of yogurt on the side adds a lovely cooling contrast.

Storage Instructions

Leftover Besan Sabzi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It might lose a little of its crispiness, but it will still be delicious!

FAQs

• What type of oil is best for frying Besan Sabzi? Vegetable oil works well, but traditionally, mustard oil is used for its unique flavour.
• Can I make Besan Sabzi ahead of time? You can make the besan paste ahead of time and store it in the refrigerator for a day. Fry the squares just before serving for the best texture.
• How do I adjust the spice level in this recipe? Simply adjust the amount of chili powder to your liking. Start with less and add more as needed.
• What is Hing/Asafoetida and where can I find it? Hing is a resin with a pungent aroma that adds a unique flavour to Indian dishes. You can find it in most Indian grocery stores.
• Can I bake the Besan Sabzi instead of frying it? Yes, you can! Bake at 180°C (350°F) for about 20-25 minutes, flipping halfway through, until golden and crispy. It won’t be quite as crispy as fried, but it’s a healthier option.