Besan Tikki
These crisp, pan-fried besan patties are spiced with onion, green chili, and fresh herbs for a simple snack that comes together from pantry staples. They turn golden outside while staying soft and savory in the middle.
For 8 servings
- prep
Prep the vegetables and herbs.
Finely chop the onion and green chili, grate the ginger, and chop the coriander leaves so the mixture binds easily and cooks evenly.
- mix · ~5 min
Make the besan mixture.
1.Add chickpea flour, cumin seeds, red chili powder, turmeric powder, garam masala, and salt to a mixing bowl.2.Add onion, green chili, ginger, and coriander leaves.3.Pour in water little by little and mix to a thick, scoopable batter.4.Let the mixture sit for 5 minutes so the flour hydrates.TIPKeep the batter thick enough to shape with a spoon; a loose batter will spread and lose shape in the pan. - fry · ~8 min
Shallow fry the tikkis.
1.Heat oil in a flat pan over medium heat.2.Drop small portions of the batter into the pan and flatten gently into thick tikkis.3.Cook until the underside is golden and crisp, about 3 to 4 minutes.4.Flip and cook the other side until golden and cooked through, about 3 to 4 minutes more.TIPDo not crowd the pan; leaving space around each tikki helps the edges turn crisp. - serve
Serve the besan tikki hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the batter rest the full 5 minutes so the besan absorbs water and the tikkis hold their shape better.
- 2Keep the onion very finely chopped; larger pieces release water and can make the batter loose in the pan.
- 3If the mixture feels runny after resting, add a spoonful of besan before frying the next batch.
- 4Fry on medium heat, not high, so the center cooks through before the outside turns too dark.
- 5Flatten each tikki gently to an even thickness for crisp edges and a soft, fully cooked middle.
- 6Serve immediately after frying for the best contrast between the golden crust and tender interior.
- 7Leftover tikkis re-crisp well in a hot pan or air fryer; avoid microwaving if you want them crisp.
Adapt it for your goals.
Low-oil
Cook the shaped tikkis on a lightly greased skillet or in an air fryer for a lighter version with less surface oil.
high proteinHigh-protein
Add a little crumbled paneer to the batter for a more filling tikki with extra protein and a softer center.
jainJain
Skip onion and ginger, then use extra coriander and a pinch of asafoetida if allowed for aroma without alliums.
spicierSpicier
Increase green chili and red chili powder for a sharper heat that pairs well with chai or green chutney.
Why this is on our healthy list.
Plant-Based Protein
Chickpea flour adds plant protein, making these tikkis more satisfying than many flour-based snacks.
Good Fiber Content
Besan, onion, and fresh herbs contribute fiber, which can help make this snack feel filling.
Naturally Gluten-Free
Made with chickpea flour instead of wheat, this dish suits those looking for a gluten-free Indian snack option.
Frequently asked questions
The batter is usually too thin or the pan was disturbed too early. Keep the mixture thick, let it rest, and flip only after the first side is well set and golden.
