I’ve always loved having homemade snacks on hand, especially the kind that stays fresh for weeks and still tastes just as good as the day it was made.
Crispy Besan Poori is exactly that—a crunchy, flavorful twist on the traditional soft poori, making it one of my all-time favorites.
Made primarily from gram flour (besan), this snack is not just delicious but also has the benefit of a long shelf life—it stays fresh for up to a month when stored properly. That means no last-minute snack runs when hunger strikes—just open the container and grab a handful!
In Indian cooking, besan is an absolute powerhouse ingredient, often called the “King of Snacks” because of its versatility and ability to stay fresh for longer periods.
Whether it’s crispy fritters, savory pancakes, or crunchy pooris, gram flour has a way of making everything taste richer, nuttier, and more satisfying.
And when I want something quick, delicious, and easy to carry around, this crispy besan poori recipe always comes to the rescue.
Crispy Besan Poori Recipe
Equipment
- Large mixing bowl
- Rolling pin
- Rolling board or clean flat surface
- Deep frying pan or kadhai
- Slotted spoon
- Paper towels
- Airtight container (for storage)
- Round cutter or small bowl (optional, for shaping)
Ingredients
- 1 kg gram flour (besan)
- 2 tbsp black pepper powder
- 2 tbsp carom seeds (ajwain)
- 1 tbsp turmeric powder
- salt to taste
- 200 ml water (adjust as needed)
- oil for deep frying (preferably groundnut oil)
Instructions
- Prepare the DoughIn a large bowl, combine gram flour, turmeric powder, black pepper powder, carom seeds, and salt.Gradually add water, mixing and kneading until a firm, smooth dough forms. Avoid over-watering; the dough should be pliable but not sticky.
- Shape the PoorisTake walnut-sized portions of dough and roll them into balls.On a lightly floured surface, roll each ball into a thin disc using a rolling pin.If dough is sticking or tearing, sprinkle a bit of dry flour to ease rolling. Use a cutter for uniform round shapes if desired.
- Fry the PoorisHeat oil in a deep pan over medium heat. Test the temperature by dropping in a small piece of dough—it should sizzle and rise immediately.Slide one poori into the hot oil and fry for 20–30 seconds per side until golden and crisp.Remove and drain on paper towels. Repeat with remaining dough, ensuring oil stays hot and steady.
- Cool & StoreAllow all pooris to cool completely before storing in an airtight container.Store in a cool, dry place for up to one month.
Video
Notes
Cooking Tips
- Even Thickness: Roll pooris evenly to ensure they cook uniformly and become crispy.
- Oil Temperature: Keep the oil at a consistent medium heat—too hot and they’ll burn, too cold and they’ll absorb oil.
- Add Semolina (Optional): For an even crispier texture, mix 1-2 tbsp semolina (sooji) into the flour.
- Batch Frying: Fry 2-3 pooris at once if your pan is large enough—just don’t overcrowd.
- Flavor Boost: Add a pinch of asafoetida (hing) for an extra savory depth.
How to Enjoy Crispy Besan Poori
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The beauty of this snack is its versatility. You can eat it on its own, savoring its crunchy, spicy goodness, or pair it with different accompaniments:
Final Thoughts
There’s a reason why Crispy Besan Poori has remained a beloved snack in my home for years. It’s simple to make, easy to store, and packed with flavor. Whether you’re preparing for a festival, stocking up on long-lasting snacks, or just looking for a satisfying crunchy treat, this recipe delivers every time.
It reminds me of making Gujarati Dhokla—both are beloved snacks that bring people together with their distinct, comforting flavors.
So next time you’re craving something spicy, crispy, and deeply satisfying, don’t reach for store-bought snacks—make a fresh batch of besan pooris and enjoy homemade goodness that lasts for weeks!