Category Archives: Besan/ChickPea Flour Recipes

Khasta Besani Paratha (Chick Pea Flour Stuffed Pan-fried Flat Bread)

It comes under the category of stuffed Paratha. The stuffing is prepared with Besan (Chick Pea Flour) and various spices.

To prepare dough:

  • 2 cups whole wheat flour
  • 1 tsp salt
  • 2 tbsp cooking oil
  • Warm water to knead

To prepare stuffing:
To pan fry:

  • 2 cups besan
  • ½ tsp red chili powder
  • ½ tsp coriander powder
  • ½ tsp chat masala powder
  • ½ tsp garam masala
  • ½ tsp dry ginger powder
  • ½ tsp methi (fenugreek) powder
  • ½ saunf powder (fennel seeds)
  • ¼ tsp asafetida powder
  • Salt to taste
  • 4 tbsp cooking oil
To pan fry:
  • 1 cup ghee (clarified butter) or cooking oil to pan-fry parathas


  • Mix wheat flour, salt and 2 tbsp cooking oil. Knead into soft and smooth dough by adding warm water. Cover with moist cloth and keep aside for 30 minutes.
  • In a bowl, mix all dry ingredients required for stuffing. Add cooking oil to this and mix until the besan flour resembles breadcrumbs.

Follow Making Paratha – Method II

  • Divide wheat dough into equal balls. Dust lightly the rolling surface and roll each ball into 10-inch disc. Spread besan mix on the disc evenly and generously. Fold disc into a finger shaped structure. Coil this finger into a spiral structure (blob).
  • Flour the rolling surface lightly and very gently roll out the spiral blob (pedha) into a flat circle about 7-8” in diameter.
  • Heat a griddle and put a paratha over it. Drizzle a bit of oil on the top and spread well over the surface of the paratha. Flip and drizzle some more oil on this surface too. The paratha is done when both sides are crispy and golden brown.
  • Serve with Butter Milk, Aloo curry and pickle.

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Besan Ka Cheela (Chickpea Pancake)

This recipe makes great breakfast for everyone and especially for those who want to avoid eggs.


  • 1 cup besan (chick pea flour)
  • Salt to taste
  • A pinch of asafetida
  • ½ tsp red pepper powder
  • ¼ tsp fine garlic paste
  • A pinch of ENO Salt
  • Cooking Oil


  • Place besan (chickpea flour), salt, red pepper powder, garlic paste and asafetida in a large mixing bowl. Add enough water to make a smooth batter (stirring continuously). You may use your hand or a whisk. Keep aside for at least 1 hour.
  • Prepare Cheela: Add ENO and mix well. Now spread ¼ tsp of oil on a non-stick skillet over medium heat. When it is hot, wipe off the oil from the pan with a cloth or tissue paper. Stir the batter and pour a ladle full of batter in the center of skillet. Spread the batter with the back of the ladle. Pour one spoonful of oil from the sides of Cheela.
  • Cook uncovered for 2-3 minutes. Turn over and cook for one more minute until it is golden crispy.
  • Repeat with remaining batter, stirring before using.
  • Serve with Cilantro chutney or Tomato chutney or Mango chutney and plain yogurt or Raita.

Do You Know:

pancake is a thin, flat cake prepared from a batter and cooked on a hot griddle or frying pan. Pancakes exist in several variations in many different local cuisines. Pancakes can be eaten at different times of the day depending on local tradition.
crepe is a popular variety of pancake of French origin.
In India, a dish called the Cheela (sometimes called Pooda) is a variety of Pancake. They can be made either sweet or salty and are of different thickness as per region. They are made in a frying pan and are of a similar batter as their European counterparts.

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Bread Pakoda

It is a common tea time snack in India. Bread slices are stuffed with potato peas mix and then fried. I prefer shallow frying.



  • 6 slices of Bread (preferably white bread)
  • Oil for shallow frying

For Filling:

  • 1 big potato
  • ¼ cup green peas
  • ½ tsp mustard seeds
  • 1 small onion finely chopped
  • 1 tbsp cilantro leaves finely chopped
  • 1 tsp grated ginger
  • 1 green chilli finely chopped
  • 1 tsp chat masala or amchur
  • ½ tsp red chilli powder
  • ½ tsp turmeric powder
  • 1 tbsp lime juice
  • Salt to taste

For Batter:

  • 1 cup besan (gram flour)
  • ½ tsp ajwain
  • ½ tsp turmeric powder
  • ½ tsp red chili powder
  • Pinch of asafetida
  • ¼ tsp baking powder
  • Salt to taste



  • Boil and skin potato. Cut it into small pieces.
  • Heat two tablespoons of oil in a frying pan.
  • Add mustard seeds in the oil when it is hot. After they stop spluttering, add chopped onion in the frying pan and fry till it becomes golden brown.
  • Add ground ginger and chopped green chili to the fried onion and fry for few seconds.
  • Add turmeric powder, red chili powder and salt. Mix properly.
  • Add now chopped potato and green peas and fry for some time. Remove from the heat.
  • Mix in chat masala, chopped cilantro leaves and lemon juice. Stuffing is ready. Keep it aside.
  • Put the gram flour in a large mixing bowl with the ingredients required for the batter. Add warm water, a little at a time; use a whisk to blend all together. The resulting batter should be like smooth and of medium consistency (thinner than the pancake batter). Batter is ready.
  • Heat oil in a frying pan for shallow frying.
  • Cut the sides of the bread. Put one slice on a flat surface. Cover this slice with the potato stuffing. Put now another slice on potato mix and press a little so that the potato mix sticks to both the slices.
  • Dip the stuffed slices in the batter properly to cover entirely with the batter (do not leaves the stuffed slices long in the batter otherwise pakoda will absorb more water and will turn out soggy).
  • Shallow fry it on medium heat until crispy brown from one side. Now with the help of a tong turn the bread pakoda and fry from other side too.
  • Take out from the oil on a paper towel once it is done. Cut bread pakoda now in to two triangles.
  • Fry other pakodas also in the same way.
  • Serve hot with green chutney or ketchup.

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Spiced Gram flour dumplings cooked in delicious gravy of gram flour and yogurt with lots of chopped cilantro.



For the Pakodis:

  • 1 cup bengal gram flour (besan)
  • 3-4 pods of garlic grated
  • ½ tsp red chili powder (optional)
  • 2 green chilies chopped finely
  • ½ tsp cumin seeds
  • Salt to taste
  • Pinch of soda bi carbonate
  • 1/2 cup of fresh finely chopped coriander
  • Cooking oil for deep frying


For the Kadhi:

  • 2 cups yougurt ( sour)
  • 3 cups water
  • 2 tbsp bengal gram flour (besan)
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • ½ tsp mutard seeds
  • ½ tsp cumin seeds
  • ½ tsp fenugreek seeds
  • 4-5 cloves of garlic chopped very fine
  • Salt to taste


For Tempering:

  • 4 tbsp ghee
  • Big pinch of asafetida
  • ½ tsp red chili powder
  • 2 dried whole red chilies



  • Mix the yogurt, water, 2 tbsp of bengal gram flour, turmeric powder, red chili powder and coriander powder and salt to taste. Whisk to ensure there are no lumps.
  • In a deep pan or wok heat 2 tbsp of oil. Add cumin, fenugreek and mustard seeds. When they stop spluttering, add garlic and fry a little.
  • Add the besan yogurt mixture slowly, stirring constantly, and bring it to a boil, cooking about 4-5 minutes.
  • Make sure you stir the yogurt mixture or it will curdle. Reduce wok heat if ingredients start to boil over.
  • Once liquid comes to a boil, reduce heat to medium, and simmer, stirring occasionally, until sauce is smooth and silky, for about 45-50 minutes.
  • Adjust thickness of sauce with the extra cup of boiled water (continuous simmering of Kadhi makes it thicker so go on adding boiled water if Kadhi becomes very thick).
  • While the Kadhi is getting cooked as above, mix all the Pakodi ingredients together to form a thick batter (as for fritters). Heat the oil for deep frying, on a medium flame.
  • Use a tablespoon (or your hand if you are more comfortable with that) to drop portions of batter into the hot oil. Fry till golden, drain, remove from the oil and add to the simmering Kadhi.
  • When Kadhi is ready turn off the heat. Add ¼ cup of chopped cilantro and take it out in a serving dish.
  • Adjust the tanginess of Kadhi by adding lemon juice if required.
  • Prepare ‘Tadka’: To temper Kadhi, heat ghee in a small pan, add asafetida, dry red chili and ½ tsp red chili powder; immediately pour this over Kadhi in dish before chili powder gets burned.
  • Serve with piping hot plain boiled rice.



Do you know?

The Gram flour or chickpea flour or besan is milled from hulled and roasted Kala Chana or Black Gram.

It has a slightly nutty flavor and earthy aroma. The high-protein content makes it ideal for the large vegetarian population in India.


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Mirch Pakora

Mirchi Ka Pakoda can be perfectly teamed with Masala Chai (Tea) on a cold day. If you do not enjoy heat of the chilies, make pakodas with the Banana Peppers for a milder taste.




  • 10 straight green chillies
  • Oil for frying


For Filling:


  • 2 tbsp coriander powder
  • 1 tbsp red chili powder
  • 1 tbsp amchoor
  • 1 tsp cumin seeds
  • Salt to taste
  • 2 tbsp lemon juice


For Batter:


  • 2 cups besan (gram flour)
  • 1 tbsp rice flour
  • Pinch of hing (asafetida)
  • ¼ tsp ajwain
  • ½ tsp baking powder
  • 2 tbsp oil
  • Salt to taste





  • Put the gram flour in a large mixing bowl with the ingredients required for the batter. Adding water, prepare medium thick batter. Keep aside for about 15 minutes.
  • Mix properly all the ingredients required for filling in a small bowl and keep aside.
  • Wash and pat dry all the chilies. Make one slit along the length of the chilies from just under the stem to just above the end of the chili. If you are using the hot chilies, you can reduce some of the heat by removing the seeds. For this insert the knife at the tip of chili and pluck the thick white vein in the middle along with the seeds.
  • Now fill the slit in the chili with the stuffing, filling evenly one by one and keep them aside on a plate.
  • Heat the oil in a kadhai or wok on medium flame. One by one dip the stuffed chilies in batter and gently drop into hot oil and deep fry until golden. Remove to a paper towel covered plate.
  • Serve with some chopped onions and /or chutney of your choice.


Do You Know?

The hotness of a chili pepper is measured in Scoville Heat Units, named after the US pharmacist Wilbur Scoville. In 1912 he invented a test to measure how hot chilies could be. On the Scoville scale, a sweet pepper scores 0, a jalapeño pepper around 3000 and a Mexicanhabañero a scorching 500,000.


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Besan Pithore

Pithore is a delicious Rajasthani dish made from gram flour. Although in appearance it resembles Dhokla but method of preparation is very different.

Serve it as a snack with masala tea or butter milk.


  • 1 cup besan (Gram Flour)
  • 1 cup yougurt
  • 1 tsp ginger garlic paste
  • ½ tsp red chili powder
  • ½ tsp turmeric powder
  • Salt to taste
  • 2 green chilies chopped fine
  • 2 tbsp coriander leaves chopped fine
  • 2-3 tbsp cooking oil
  • 1½ cup Water

For tempering Pithore:

  • 2 tbsp cooking oil
  • Pinch of hing (asafetida)
  • ½ tsp black mustard seeds
  • 1 tbsp lemon juice


  • Mix together the gram flour, yoghurt, ginger-garlic paste, red chili powder, turmeric powder, salt, green coriander, and green chilies.
  • Add water and mix well.
  • Heat the oil in a wok (kadhai). Gradually pour the above mixture into the wok (kadhai).
  • Cook on medium high heat till the mixture leaves the sides of the wok (kadhai).
  • Spread the mixture uniformly in a greased thaali or tray. Let it set for 1 hour.
  • Cut with a knife into 1″ cubes or diamond shapes.
  • Now heat the oil in a wok (kadhai) again.
  • Add the mustard seeds; when they stop spluttering, add hing and the pithore pieces. Stir gently for a minute.
  • Remove from the flame and arrange in a dish.
  • Sprinkle the lemon juice on top.
  • Garnish with green coriander and serve as a snack with butter milk or masala tea.

Do You Know?

In India, buttermilk is widely known as ‘chaas’ or ‘chaach’. It is known to be the liquid leftover after extracting butter from churned yoghurt (dahi) or cream. It is a salted drink. It is very popular in Gujarat and Rajasthan where it is drunk with the main meal.

It is known to aid digestion and is an excellent coolant in the Pakistani and Indian summers.


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Pithore curry

pithore is cooked in delicious yogurt gravy with fresh spices.



  • 1 cup besan (Gram Flour)
  • 1 cup yogurt
  • ½ tsp red chili powder
  • ½ tsp turmeric powder
  • Salt to taste
  • 1 ½ cup water


For gravy:

  • 1 cup onion paste
  • 2 tsp ginger garlic paste
  • 1 tsp red chili powder
  • ½ turmeric powder
  • 2 tbsp coriander powder
  • 4 cloves
  • 2 black cardamoms
  • 1” cinnamon stick
  • Salt to taste
  • ½ cup yogurt
  • 1 tsp garam masala powder
  • ¼ cup cooking oil



  • First prepare pithore: Mix together the gram flour, yoghurt, red chili powder, turmeric powder, salt. Add water and mix well. Heat the oil in a wok. Gradually pour the above mixture into the wok. Cook till the mixture leaves the sides of the wok. Spread the mixture uniformly in a greased tray. Let it set for 1 hour. Cut with a knife into 1″ cubes or diamond shapes.
  • Prepare Gravy: Heat the oil in a work. Add the cloves, black cardamoms and cinnamon sticks and sauté over medium heat for a few seconds.
  • Add the onion, ginger-garlic paste, red chili powder, turmeric powder, salt and coriander powder. Fry till the oil separates.
  • Add yogurt and again cook till oil separates from the masala.
  • Now add the pithore pieces to it. Add 2 cups of water and bring to a boil.
  • Reduce the heat now to low and simmer for 5 minutes. Sprinkle garam masala.
  • Garnish with coriander leaves and serve hot with Roti or Poori.


Do You Know?


In Rajasthan gram flour is the major ingredient and is used to make some of the delicacies like Khatta (Kadhi), Gatte Ki Sabzi, Pakodi etc.

Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice.

The scarcity of water is substituted by more use of butter milk in Rajasthani cooking and less availability of green vegetables is substituted by more use of gram flour and lentils.


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