How to Make Besan ke Pakode – A Crispy Indian Gram Flour Fritter Recipe

 

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Introduction

Besan ke Pakode, or gram flour fritters, are one of the most beloved snacks in Indian cuisine. Crispy on the outside, soft on the inside, and loaded with bold spices, these fritters are the ultimate comfort food – perfect for tea-time, rainy days, or festive gatherings.

Made using besan (gram flour or chickpea flour), water, and spices, these golden brown fritters can be prepared plain or with vegetables like onions, spinach, potatoes, or chillies. In this article, you'll learn how to make besan ke pakode in British English, with step-by-step instructions, pro tips, serving suggestions, and full Google SEO optimisation.

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What are Besan ke Pakode?

Pakode (also spelled pakora or bhajiya) are deep-fried fritters made from a spiced gram flour batter. They are a staple in Indian households and street food stalls, commonly served with green chutney, tamarind sauce, or a cup of masala chai.

Besan refers to chickpea flour – a high-protein, gluten-free flour made from ground split Bengal gram (chana dal).

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Why You’ll Love This Besan Pakoda Recipe

✅ Quick and easy to make

✅ Naturally vegan and gluten-free

✅ Can be customised with your favourite vegetables

✅ Perfect for tea-time or guests

✅ Authentic Indian flavour with everyday ingredients

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Ingredients for Besan ke Pakode (Serves 4–5)

Dry Ingredients:

1½ cups besan (gram flour)

½ tsp carom seeds (ajwain)

1 tsp cumin seeds

½ tsp turmeric powder

1 tsp red chilli powder

1 tsp coriander powder

Salt to taste

½ tsp baking soda (optional, for extra fluffiness)

Wet Ingredients:

¾ cup water (add gradually)

1 tsp ginger (grated)

2 green chillies (finely chopped)

Fresh coriander leaves (finely chopped)

1 small onion (finely sliced or chopped – optional)

Oil – for deep frying

> Optional Veggies: Boiled potatoes, spinach, fenugreek leaves, shredded cabbage, or paneer cubes can also be added.

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Step-by-Step Recipe – How to Make Besan ke Pakode

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Step 1: Prepare the Batter

1. In a mixing bowl, add besan, ajwain, cumin seeds, turmeric, red chilli powder, coriander powder, and salt.

2. Add grated ginger, chopped green chillies, onions, and fresh coriander.

3. Slowly add water and whisk into a thick, lump-free batter. It should be thicker than pancake batter.

4. Rest the batter for 10–15 minutes.

5. Add baking soda just before frying (optional but helps with fluffiness).

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Step 2: Heat Oil for Frying

1. Pour oil into a deep frying pan or kadhai and heat over medium flame.

2. To check if the oil is ready, drop a small bit of batter – it should sizzle and rise to the top quickly.

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Step 3: Fry the Pakode

1. Using a spoon or your fingers, carefully drop small portions of batter into the hot oil.

2. Do not overcrowd the pan – fry in batches.

3. Fry until golden brown and crispy on all sides, flipping occasionally.

4. Remove with a slotted spoon and drain on kitchen paper.

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Step 4: Serve Hot

1. Serve pakode piping hot with green chutney, imli (tamarind) chutney, or tomato ketchup.

2. Best enjoyed with a hot cup of masala chai!

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Serving Suggestions

Tea-Time Snack: Enjoy pakode with chai during monsoons or winter evenings.

Festive Platter: Include in Diwali, Holi or Eid menus.

Street Food Style: Serve in paper cones with tangy chutney for an authentic experience.

Rainy Day Treat: Nothing beats pakode and chai during a rainy day at home.

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Tips for the Perfect Pakode

Use fresh besan for best flavour and crispness.

The batter should be thick, not runny – this ensures the pakode hold shape while frying.

Don’t overcrowd the pan – it drops the oil temperature and makes pakode oily.

For extra crispiness, you can add 1 tablespoon rice flour or semolina (sooji) to the batter.

Drain on absorbent paper to remove excess oil.

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Variations to Try

1. Onion Pakoda (Pyaaz ke Pakode) – Add more sliced onions for a classic crispy snack.

2. Aloo Pakoda – Dip thin slices of boiled potato in batter and fry.

3. Palak Pakoda – Add chopped spinach to the batter.

4. Paneer Pakoda – Dip paneer cubes in besan batter and fry.

5. Mixed Veg Pakode – Add grated carrot, cabbage, and coriander.

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Healthier Alternatives

Air Fryer: Brush batter onto a tray or moulds and cook at 180°C for 10–12 minutes, flipping once.

Oven-Baked: Place spoonfuls on a greased baking tray and bake at 200°C for 15–18 minutes.

Shallow Frying: Use minimal oil in a non-stick pan for smaller fritters.

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Health Benefits of Besan (Gram Flour)

High in protein and fibre – Great for vegetarians and vegans.

Low glycaemic index – Helps control blood sugar.

Naturally gluten-free – Safe for those with gluten intolerance.

Rich in iron and folate – Good for energy and immunity.

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Storage and Reheating Tips

Best eaten fresh and hot.

You can store leftover batter in the fridge for up to 24 hours.

Reheat pakode in a hot pan or air fryer for 3–5 minutes. Avoid microwaving – it makes them soggy.

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Nutritional Information (Per Serving – Approximate)

> Values based on basic pakode without added vegetables.

Calories: 180–220 kcal

Protein: 5g

Fat: 10g

Carbohydrates: 18g

Fibre: 3g

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Frequently Asked Questions (FAQs)

Q1: Why are my pakode not crispy?

Your batter may be too watery, or the oil not hot enough. Ensure medium-high heat and thick batter.

Q2: Can I make pakode in advance?

Yes, but they taste best fresh. Reheat in a pan or air fryer to regain crispness.

Q3: What oil is best for frying?

Use sunflower oil, vegetable oil, or mustard oil for a traditional Indian touch.

Q4: Is besan healthy?

Yes! Besan is high in protein, fibre, and essential minerals – a healthy base for fritters when eaten in moderation.

Q5: Can I add vegetables to the pakoda batter?

Absolutely! Onion, spinach, potatoes, carrots, and even chillies make delicious additions.

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Conclusion

Besan ke Pakode are more than just a snack – they’re a part of India’s culinary identity. From rainy days to festive celebrations, these gram flour fritters bring warmth, comfort, and flavour to any moment.

With this easy, step-by-step recipe, you can enjoy crispy, golden pakode at home, customised with your favourite flavours and ingredients. Pair them with hot tea and chutney, and you’ve got yourself the perfect Indian teatime treat.

So next time you’re craving something quick, satisfying, and truly desi – make a batch of besan ke pakode and taste the joy!

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 Learn how to make crispy b

esan ke pakode – Indian gram flour fritters. Step-by-step recipe in British English. Vegan, gluten-free and perfect with tea or chutney.

--- write ✍️ by foodie Parmod.