Besan Poli is an easy, nutritious, and popular Maharashtrian breakfast made with gram flour (besan), vegetables, and everyday spices. It is a gluten-free and protein-rich dish that is often served with chutney or curd. The batter is prepared by mixing besan with vegetables and spices to form a smooth mixture, which is then cooked on a pan until it turns golden brown and slightly crispy on both sides.
In this recipe, I have made crispy Besan Poli in two ways — one by frying it in oil and another by cooking it with very little oil for a lighter version. Both methods give delicious results and can be chosen according to your preference. Besan Poli is perfect for an early morning breakfast, a quick evening snack, or even as a healthy option for a child’s lunchbox. It is filling, easy to digest, and loved by people of all age groups. Do give this simple and tasty recipe a try!
The key to making perfect besan poli at home are
- Firstly, prepare the besan poli batter using gram flour (besan) and mixed vegetables. The vegetables make the dish healthier, while gram flour helps bind the mixture and gives it a flavorful, crispy texture. Keep the proportion of vegetables and besan equal. Avoid adding too much besan to the batter, as it can make the poli dense.
- Secondly, The batter should be medium-thick so that it spreads easily on the pan. Do not add water while preparing the batter, as the vegetables will naturally release moisture and help thin the mixture. Also, do not rest the batter for long; prepare and cook it immediately for the best texture.
- Lastly, Cook the besan poli on a medium flame until it becomes crispy and golden brown on both sides. Avoid cooking it on high heat, as the outside may cook quickly while the inside remains raw. Besan poli tastes best when served hot with spicy chutney or tomato ketchup.
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Recipe video
Besan poli recipe | besan pola | besan chilla
Ingredients
- 2 medium size potatoes
- 2 cup gram flour - besan
- 3-4 spicy green chilli
- 1 inch ginger
- 6-8 garlic cloves
- 1 tsp cumin seeds
- 1 cup chopped onion
- ½ cup coriander leaves
- 1 tbsp sesame seeds
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- Salt to taste
- 1 tsp ajwain
- Pinch of hing
- ¼ tsp baking soda
- 1 tsp lemon juice
- Oil for frying and roasting
Instructions
- In a mixing bowl, take some water and grate 2 medium-sized raw potatoes using a grater. Wash the grated potatoes well and remove the excess water.
- Transfer the grated potatoes to another mixing bowl.
- Now, in a mortar and pestle, add 3–4 green chillies, 1 inch ginger, 6–8 garlic cloves, and 1 tsp cumin seeds, and crush them coarsely.
- Add this green chilli–ginger–garlic mixture to the grated potatoes. Also add 1 cup finely chopped onion, ½ cup coriander leaves, 1 tbsp sesame seeds, ½ tsp turmeric powder, 1 tsp red chilli powder, salt to taste, 1 tsp ajwain, a pinch of hing, ¼ tsp baking soda, and 1 tsp lemon juice. Mix everything well.
- Gradually add 2 cups besan and bind the mixture. Do not add water while binding the mixture.
- Now slightly wet your hands and take a medium-sized dough ball from the mixture.
- Heat oil in a pan. Flatten the dough ball with your hand to make a small, thin besan poli, place it in the hot oil, and fry until it becomes crispy and golden on both sides.
- To make besan poli without deep frying, heat a pan, place the dough ball in the centre, wet your hand, and gently spread it. Add a little oil around the sides and cook until it becomes crispy on both sides.
- Serve hot besan poli with chutney or tomato ketchup.
Notes
- Grate the raw potatoes using a medium-sized grater.
- Wash the grated potatoes to remove the starch.
- Squeeze the grated potatoes to remove the excess water.
- Add besan (gram flour) gradually to the mixture to bind it.
- 2 cups of besan are required for 2 cups of vegetables.
- Fry the besan poli on medium flame until it becomes crispy.