Chickpea Flour Besan Poore
Crispy, golden, and irresistibly flavorful, Chickpea Flour Besan Poore is a delightful twist on traditional Indian pooris, made with a blend of nutritious chickpea flour and whole wheat flour. Infused with aromatic carom seeds, vibrant turmeric, and a hint of red chili powder, these puffed breads offer a tantalizing balance of savory and spicy flavors. Fresh chopped cilantro adds a burst of freshness, while the deep-fried, puffed-up texture makes each bite incredibly satisfying. Perfect for pairing with creamy yogurt, tangy pickles, or hearty curries, this quick and easy recipe is ideal for breakfast, brunch, or festive gatherings. With just 20 minutes of prep time, bring authentic Indian flavors to your table and treat your family to this versatile and delicious dish!
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Recipe Information
Ingredients
- 1 cup Chickpea flour (besan)
- 0.5 cup Whole wheat flour
- 0.5 teaspoon Salt
- 0.25 teaspoon Turmeric powder
- 0.25 teaspoon Red chili powder
- 0.25 teaspoon Carom seeds (ajwain)
- 2 tablespoons Cilantro (fresh, chopped)
- 0.5 cup Water
- 1 tablespoon Vegetable oil (for kneading and frying)
- 2 cups Vegetable oil (for deep frying)
Instructions
In a large mixing bowl, combine chickpea flour, whole wheat flour, salt, turmeric powder, red chili powder, and carom seeds.
Add the chopped cilantro and mix well to evenly distribute the herbs.
Gradually add water to the dry ingredients, a little at a time, and knead to form a smooth, medium-soft dough. Add 1 tablespoon of vegetable oil towards the end of kneading to make the dough pliable.
Once the dough is ready, cover it with a damp cloth and let it rest for 10 minutes.
After resting, divide the dough into equal portions and roll each portion into small balls.
On a clean, floured surface, flatten each ball and roll it out into a small, even circle, about 4-5 inches in diameter. Be careful not to make them too thin to ensure they puff up while frying.
In a deep frying pan, heat 2 cups of vegetable oil on medium-high heat. To test if the oil is ready, drop a small piece of dough into the oil; it should rise to the surface immediately and sizzle.
Carefully slide one poori into the hot oil. Use a slotted spoon to gently press it down; this helps it puff up. Fry for 30-40 seconds on each side or until golden brown.
Remove the poori with the slotted spoon and place it on a paper towel-lined plate to drain excess oil.
Repeat the process with the remaining dough balls.
Serve the Chickpea Flour Besan Poore hot with yogurt, pickles, or your favorite curry.
Nutrition Facts
Calories |
4992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 496.5 g | 637% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1268 mg | 55% | |
| Total Carbohydrate | 118.2 g | 43% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 13.9 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1333 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
