Besan Poori: Garma Garam Goodness That’ll Make You Go “Wah!”

Namaste Doston! Kem Cho? Sat Sri Akal! Chef Curry Do’pyaza here, back in your kitchens (virtually, of course!) with a recipe that’s as golden as the Indian sun and as comforting as a hug from your Amma. Today, we’re diving deep into the delicious world of Besan Poori!

This isn’t just any poori, my friends. This is a poori with a zing, a kick, a certain je ne sais quoi that comes from the humble, yet mighty, besan (gram flour).

When Do We Eat This Yummy Goodness?

Besan Poori isn’t just for any old Tuesday. Oh no! This is a dish that shines during festive times. Think Diwali, Holi, or even a simple puja at home. It’s also a popular breakfast item, especially in Gujarat and Rajasthan. The beauty of it is, you can enjoy it any time of the year! When you are in a mood for a delicious treat, you make this recipe.

A Little Trip Down Memory Lane

While the exact origin story of Besan Poori is shrouded in the mists of time (like most delicious Indian dishes!), it’s safe to say it’s been a beloved part of Indian cuisine for generations. Besan, being a staple in many Indian kitchens, naturally found its way into the poori, adding a nutty flavor and a delightful golden hue.

Let’s Get Cooking!

Preparation Time: 15 minutes
Cooking Time: 20 minutes

What You’ll Need (The Ingredients List):

Besan (Gram Flour): 1 cup – This is the star of our show!
Gehun ka Atta (Whole Wheat Flour): ½ cup – Gives the poori structure.
Ajwain (Carom Seeds): ½ teaspoon – Adds a lovely aroma and aids digestion.
Haldi Powder (Turmeric Powder): ¼ teaspoon – For that beautiful golden color and a touch of earthy flavor.
Lal Mirch Powder (Red Chili Powder): ½ teaspoon (or more, if you like it spicy!) – Adds a fiery kick!
Dhaniya Powder (Coriander Powder): 1 teaspoon – For a subtle, earthy aroma.
Kasuri Methi (Dried Fenugreek Leaves): 1 teaspoon, crushed – Adds a unique, slightly bitter flavor.
Tel (Oil): 2 tablespoons + for deep frying – We need this to make our poori puffy and golden.
Namak (Salt): To taste – A pinch of magic!
Pani (Water): As needed – To bring it all together.

Let’s Make Some Magic (The Step-by-Step Instructions):

Mix It Up: In a big, beautiful bowl, combine the besan, gehun ka atta, ajwain, haldi powder, lal mirch powder, dhaniya powder, kasuri methi, salt, and 2 tablespoons of oil.
Knead It Good: Gradually add water, a little at a time, and knead into a firm, but pliable dough. The dough should be smooth and not sticky.
Rest Time: Cover the dough with a damp cloth and let it rest for at least 15 minutes. This allows the gluten to relax and makes the poori easier to roll.
Roll ‘Em Out: Divide the dough into small, equal-sized balls. Roll each ball into a small, thin circle (about 3-4 inches in diameter).
Fry ‘Em Up: Heat oil in a kadhai or deep frying pan over medium-high heat. The oil should be hot enough that a small piece of dough dropped into it sizzles and rises to the surface quickly.
Puff It Up: Gently slide a poori into the hot oil. Use a slotted spoon to gently press the poori down into the oil. This will help it puff up beautifully.
Golden Brown Goodness: Fry the poori until it’s golden brown on both sides.
Drain and Serve: Remove the poori from the oil and drain on a paper towel. Serve hot and enjoy!

Chef Curry’s Top Tips for Perfect Besan Poori:

Don’t Over Knead: Over-kneading can make the poori tough. Knead just until the dough comes together.
Hot Oil is Key: The oil needs to be hot enough for the poori to puff up. If the oil isn’t hot enough, the poori will absorb too much oil and become soggy.
Don’t Overcrowd the Pan: Fry only a few poori at a time to maintain the oil temperature.
Roll Evenly: Try to roll the poori into an even thickness to ensure they cook evenly.

Cooking It Your Way:

Gas Stove/Induction Stove: Follow the instructions above. This is the most common and traditional method.
Air Fryer: While not traditional, you can air fry these! Lightly brush the rolled poori with oil and air fry at 375°F (190°C) for 5-7 minutes, flipping halfway through. They won’t puff up as much, but they’ll still be tasty.
Oven: Bake the poori at 350°F (175°C) for 10-12 minutes, flipping halfway through. Again, they won’t puff up like fried poori, but it’s a healthier option.

Nutritional Information (Approximate, per poori):

Calories: 120-150
Fat: 6-8g
Carbohydrates: 15-18g
Protein: 3-4g

Serving Suggestions:

Besan Poori is incredibly versatile! Here are some of my favorite ways to enjoy it:

With Aloo Sabzi: The classic pairing! The spicy potato curry complements the nutty poori perfectly.
With Chole: Another fantastic combination! The chickpea curry adds a hearty and flavorful element.
With Shrikhand: For a sweet and savory treat, serve with creamy shrikhand (sweet yogurt).
Plain with Pickle: Sometimes, the simplest things are the best! Enjoy the poori with your favorite Indian pickle.
With Chai: Dunk it in your hot cup of chai and enjoy it as a snack.

Time to Get Cooking!

So there you have it, my friends! A simple, yet incredibly delicious recipe for Besan Poori that’s sure to become a family favorite. Go ahead, give it a try! You will not be disappointed.

And remember, cooking is all about experimenting and having fun. So don’t be afraid to tweak the recipe to your liking. Add more spice, use different flours, or try different serving suggestions. The possibilities are endless!

Now, go forth and create some culinary magic! I can’t wait to hear about your Besan Poori adventures.

Until next time, happy cooking!
Your friend,
Chef Curry Do’pyaza