Besan Puda
Appetizers & Snacks,  Breakfast,  Rice & Breads

Besan Puda

Growing up rainy day treats meant pakoras or pudas – never did kids hope for rain as much as we did. A besan da puda topped it with some Maggi Chili Sauce and you’re in heaven. Throw in a couple cups of chai after and food coma has been achieved!

When I grew up we had a very different notion of what was considered healthy. You routinely heard your grandmother say things like, “Oh have just one, it’s healthy.” Why was a besan puda healthy? Because of all of the veggies, it was cooked in oil versus ghee, and you ate it with yogurt (lol).

Pudas are crispy, savory, and so amazingly flavorful, that just thinking about them makes my mouth water. They’re incredibly easy to make and don’t need a lot of garnish or sides, which means a short time to table. As much as I adore Indian food, it’s traditionally time consuming and thus not always my go to when I’m hangry. Luckily, this is one of my go to’s when I’m craving something Indian but not willing to put in a load of effort.

They don’t reheat all that well, so unfortunately, it’s best to make these fresh. That said, I do keep the batter in the fridge for up to 3 days. It does separate a bit, so just stir and you’re off to the races.

Besan Puda

Difficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

30

minutes

Ingredients

  • 2 1/4 cup besan

  • 1 tbsp chili flake

  • 1/2 medium-sized onion, diced

  • 1/3 bunch dhaniya (cilantro), chopped

  • 1 1/2 cup water

  • 2 tbsp jeera (cumin), ground

  • 1 tbsp dhaniye de beej (coriander seeds), ground

  • 1 serrano pepper, diced

  • 2 tbsp ginger, finely minced

  • 1 tsp salt

  • 1/8 tsp baking soda

  • 1/8 tsp baking powder

  • Oil to grease pan

Directions

  • Mix:
  • In a large bowl, combine besan, chili flakes, ground cumin, ground coriander seeds, salt, baking soda, and baking powder.
  • Add in water and whisk till smooth.
  • Mix in onion, cilantro, serrano pepper, and cilantro.
  • Cook:
  • Heat oil in a nonstick skillet over medium heat.
  • Ladle batter into the skillet (1/4-1/2 cup per puda).
  • Make sure to even out the batter once it’s in the frying pan to ensure even cooking.
  • Flip puda after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
  • Make sure to keep the skillet well oiled.
  • Crisp on both sides.
  • Serve:
  • Serve hot. Accompanies well with raita, plain yogurt, sweet chili sauce, or ketchup.

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