Crispy Besan Poori | How to make gram flour Crispy Poori Recipe

Crispy Besan Poori | How to make gram flour crispy poori Recipe

Besan Poori Recipe is very Crispy version of typical soft besan poori recipe. It is a very delicious tea -time snack which can be stored for about 1 month. There are lots of varieties in snacks especially made from gram flour. Gram Flour is a KING of making snacks because we can preserve it for long time.

Besan poori  is basically a festival dish. Only small amount of ingredients and we get delicious crispy flat Indian bread which is made from gram flour or with chickpea flour.

In India we have a festival named “Janmastami” in August month during the monsoon. Luckily, we always try to manage a week holiday during this festival, going out and enjoying the monsoon sometimes first rain of the season. 🙂 And yeah there is very famous Lion Sanctuary “Sasan-Gir” is very near to our town. Due to rainy season, we have many beautiful locations around it. So that is the best time for us to enjoy nature by outing and having picnic. We always do picnic where we find series of small rapids, with plush greenery around Gir forest, its perfect getaway for nature lovers (as we are!). We enjoy nice trip with family, we carry so much food with us. So snacks are our best choice because kids like them most.

Crispy Besan Poori | How to make gram flour crispy poori Recipe

During the janamasthami festival, we always have this crispy besan poori recipe. My in-laws call this as “Vanva“. This is very easy to make and also crispiness of this besan puri make it more delicious.

If you consider it as health point of you, then I must say, it is fried recipe, a bit oily!!! But as it is made from Gram flour, it consumes very less oil while you fry them. And very less fat content compare to Wheat flour. Carom seeds (ajvain) help to digest it well. So eventually your health will not affect much by this recipe.

Crispy Besan Poori | How to make gram flour crispy poori Recipe

Most important part is that you can store it for at least 1 month. Whenever feel hungry, open container and grab it…!!!

You can find more besan recipes like Besan chilla and Mohanthal Recipe. Mohanthal is also festival dish which we make with this besan poori.

How to make Besan Poori:

For making dough, add lightly crushed black pepper, carom seeds, salt, turmeric powder into flour and mix well. Do Not add oil.

Now add little by little water and knead the stiff dough and make balls from it.

Then roll out the poori a per size you want. Dust flour while rolling it, otherwise it sticks with rolling pad.

You need to roll out all the pooris first and then fry them.

Now, you besan poori is ready to it.

Store them into air tight container, it will be good for atleast 1 month.

Avoid Mistakes At First Attempt of Making Crispy Besan poori:

  • To get crispyness, you can not use oil or ghee while making dough. Avoid oil for making dough
  • Add water step by step while making dough, and knead the dough for 10 minutes.
  • No need to rest it, make bolls from it and cover it with kitchen towel.
  • Dust flour while rolling the besan poori, otherwise poori will stick with rolling pad.
  • Do not use oil while rolling it also.
  • If you dry it little before frying it, it will become more crisper.


Crispy Besan Poori | How to make gram flour crispy poori Recipe

 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snacks
Cuisine: Indian
Serves: 20-30
Ingredients
  • 1 kg gram flour, besan
  • 2 tbsp black pepper powder
  • 2 tbsp carom seeds (ajvain)
  • 1 tbsp turmeric powder
  • salt as per test
  • around 200 ml water
  • oil to fry(we generally use groundnut oil)
Instructions
Cooking
  1. In a bowl, add Gram flour, turmeric powder, black pepper powder, carom seeds and salt.
  2. Mix all well and start adding water kneading to smooth dough. You need to kneading more that gives best result of crispiness about the bread.
  3. Take a very small sized ball from the dough.
  4. meanwhile in frying pan, heat the oil to fry the puri
  5. Take it on the rolling board and begin to roll it with a rolling pin. As gram flour is glutton free, its hard to handle while rolling it. Some time you don’t get proper round shape of bread. So while rolling, dust some flour if required.
  6. Make small size puri. And make it thinner to get crispiness. If you cannot roll it with proper round shape than you can use round mould or any small bowl to give it perfect round shape.
  7. Fry all puri one by one in medium hot oil.
Notes
1) You can store it in airtight container for 1 month.

2) You can server this crispy and crunchy puri as evening or morning snack with tea.

3) You can use them with chaat also.
Please share your thought on this….. 🙂

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