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Besan (Chickpea flour) Batter Traditional Recipe

This is traditional batter used in India to make Vegetable Pakora.

Ingredients

1. Chickpea flour (Besan): 1¼ Cups
2. Salt: 1 teaspoon
3. Cayenne pepper: ½ teaspoon
4. Cumin Seeds: ½ teaspoon crushed
5. Amchoor (mango powder): ½ teaspoon

Substitution: Citric Acid.

In Punjab, sometimes Anar Daana (Dried Pomegranate seeds) are used.

6. Turmeric powder: ¼ teaspoon
7. Water: 1¼ Cup

Method

1. Mix ingredients except water together.

2. Add water. Mix well to make sure there are no lumps.

3. Rest batter for 30 minutes. This allows Besan to swell and absorb all the flavors.

4. Stir again before using.

Yogi's notes

1. The thicker batter will create a thicker coating. For desired coating, adjust the thickness by adjusting the amount of Besan or water.

2. Batter may be stored in the refrigerator for one week.

3. Always let the batter come to room temperature before using for frying purposes. After, it has reached the room temperature, you may have to red-adjust the thickness of batter with water or Besan.

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