Go Back
A Pair of Hands Picking up A Crispy, Golden Besan Poori from A White Plate Filled with More Pooris

Crispy Besan Poori Recipe

If you’re a fan of homemade snacks that stay fresh for weeks and taste just as good as day one, then Crispy Besan Poori is about to become your new favorite. These golden, crunchy delights are made with gram flour (besan), which not only gives them a rich, nutty flavor but also extends their shelf life beautifully.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Course Snack
Cuisine Indian
Servings 25 pooris
Calories 110 kcal

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 Dough
    In 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.
    A Blue Bowl Containing Gram Flour, Salt, and Spices, Ready to Be Mixed for Making Dough
  • Shape the Pooris
    Take 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.
    Seven Round, Rolled-Out Besan Pooris with Herbs, Neatly Arranged on A Wooden Cutting Board
  • Fry the Pooris
    Heat 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 & Store
    Allow 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.
Keyword Crispy Poori, Gram Flour Recipes, Homemade, Indian Snacks, Snack Recipe, Vegan Snack