Besan
बेसनبیسن
besan
Chickpea flour.
Its job: The batter.
Science-backed recipe
From the MedRise Food Science kitchenPublished
Besan Pakora: Crisp Onion and Vegetable Fritters
Also called Pyaaz Pakora · Mix Veg Pakora · Bhajiya · बेसन पकोड़ा · प्याज़ पकोड़ा · بیسن پکوڑے
Thin onions, potato and spinach bound with spiced besan and almost no water, fried until crisp and golden.
In short
Besan pakoras are onion and vegetable fritters in spiced chickpea-flour batter, fried until crisp.
From the MedRise Food Science kitchenPublished - Active
- 35 min
- Prep
- 15 min
- Total
- 35 min
- Serves
- 4 (about 24 pakoras)
Why this recipe works
- ✓Extra crispSalt draws water from the onions.
- ✓Rice flourA lighter, crunchier shell.
- ✓Rainy-day snackWith chai and chutney.
- ✓Air-fryer optionLess oil.
What are besan pakoras?
Pakoras are vegetables in spiced chickpea-flour (besan) batter, fried until crisp. They’re the snack of the monsoon, made the moment it rains, with chai. For the bread version, see bread pakora.
Meet the ingredients
The main ingredients, with their English, Hindi and Urdu names.
Onions
प्याज़پیاز
pyāz
Thinly sliced.
Its job: Sweetness and crunch.
Ajwain (carom seeds)
अजवाइनاجوائن
ajwāin
Tiny seeds.
Its job: Thyme-like flavor; traditional with fried besan.
Grow it yourself: Potatoes, Green chilies, Cilantro (dhania)
The lab notes
The science behind every step
Restaurant cooks do these things by habit. Here’s what each step is actually doing to the food, so you can cook by understanding instead of guesswork.
Lab note01
Salt first, little water
Salt the onions and let them sit 10 minutes before adding besan.
Salt pulls water out of the onions by osmosis; that juice hydrates the besan, so you need little or no added water and the batter fries crisper.
Lab note02
Rice flour for crunch
Add a little rice flour.
Rice flour has no gluten and fries into a brittle, glassy crust.
Lab note03
Oil at 350°F
Keep the oil at 350°F (175°C).
Too cool and the batter soaks up oil; too hot and the outside darkens before the inside cooks.
How to make it, at a glance
- Salt the vegetablesToss the onions, potato, spinach, chilies and cilantro with the salt and let sit 10 minutes until juicy.
- Make the batterAdd the besan, rice flour and spices and mix with your hands. Add water a spoon at a time only if needed for a thick, sticky coating.
- FryHeat the oil to 350°F. Drop loose spoonfuls into the oil and fry, turning, until deep golden and crisp, 4–5 minutes. Drain on a rack.
- ServeSprinkle with chaat masala and serve hot with green chutney, ketchup and chai.
Exact amounts and timings are in the recipe card below.
Health benefits, honestly rated
A fried snack with a legume-flour batter.
Macros per serving
Calories270
Protein8 g
Carbs31 g
Fat12 g
Fiber5 g
Sodium610 mg
3.0 g protein per 100 calories. Estimated from the ingredients with USDA FoodData Central values.
Gym-friendly tip: Pair with a protein: ¾ cup Greek yogurt dip (about +16 g) or a boiled egg on the side (+6 g each).
Chickpea flour
Besan has more protein and fiber than wheat flour.
Keep in mind
- Deep-fried; the air fryer method uses much less oil.
General nutrition information, not medical advice. Numbers marked “estimated” are calculated from the recipe’s ingredients and vary with brands and portions. If you have diabetes, heart or kidney disease, a food allergy, or are pregnant, ask your doctor or a registered dietitian how this dish fits your diet.
Health sources: Harvard T.H. Chan School of Public Health: Legumes and pulses · Dietary Guidelines for Americans
See the full ingredient health guide: benefits, traditional roots and the science →
Questions, answered
How do I make pakoras crispy?
Salt the onions first so they release water, add a little rice flour and fry at 350°F.
Why are my pakoras soggy?
Too much water or the oil was too cool.
Can I make them ahead?
Fry once until pale, then re-fry for 1 minute just before serving.
About MedRise Food Science
Desi restaurant favorites, recreated at home and explained with food science: every recipe is tested in a home kitchen and comes with the why behind each step.
Recipe card
Besan Pakora
Crispy besan pakoras: onion, potato and spinach in a spiced chickpea-flour batter, fried until golden. The rainy-day snack with chai, with the food science of extra-crisp pakoras.
Prep15 minCook20 minTotal35 minServes4 servings (about 24 pakoras)
Ingredients
Vegetables
Batter
Frying
Instructions
- Salt the vegetablesToss the onions, potato, spinach, chilies and cilantro with the salt and let sit 10 minutes until juicy.
- Make the batterAdd the besan, rice flour and spices and mix with your hands. Add water a spoon at a time only if needed for a thick, sticky coating.
- FryHeat the oil to 350°F. Drop loose spoonfuls into the oil and fry, turning, until deep golden and crisp, 4–5 minutes. Drain on a rack.
- ServeSprinkle with chaat masala and serve hot with green chutney, ketchup and chai.
Air fryer method
- Air fryFlatten spoonfuls on oiled parchment, spray with oil and air fry at 380°F for 12–14 minutes, flipping halfway.
Notes
- Gluten-free
- Besan and rice flour are gluten-free; check that your spices are too.
Equipment
- Heavy pot or kadai
- Thermometer
- Wire rack