Bhune Besan ki Tikki
Crispy, golden-brown gram flour patties with a unique roasted aroma and melt-in-the-mouth texture from slow-roasting the besan in ghee. A classic North Indian tea-time snack that comes together with just a handful of pantry staples.
For 4 servings
- roast · ~12 min
Roast the gram flour in ghee until fragrant.
Heat a heavy-bottomed pan over low heat. Add ghee and besan. Stir continuously for 10-12 minutes until the flour turns a shade darker and releases a nutty, roasted aroma. The mixture will look slightly clumpy like wet sand.
TIPKeep the heat low and stir without stopping — besan burns quickly and turns bitter. - rest · ~10 min
Cool the roasted besan completely.
Transfer the roasted besan mixture to a mixing bowl. Spread it out and let it cool to room temperature. This prevents the dough from becoming sticky when water is added.
- mix · ~2 min
Mix in spices, herbs, and aromatics.
1.Add grated ginger, chopped green chili, and coriander leaves to the cooled besan.2.Sprinkle in red chili powder, turmeric, garam masala, dry mango powder, and salt.3.Mix everything well with your fingertips until the spices are evenly distributed. - knead · ~5 min
Knead into a firm, smooth dough.
Add water, 2 tablespoons at a time, and bring the mixture together into a dough. Knead gently for 2-3 minutes until smooth. The dough should be firm, not sticky. Cover and let it rest for 5 minutes.
TIPAdd water cautiously — the roasted besan needs less water than unroasted flour. A dough that's too soft will absorb extra oil and break while frying. - prep · ~5 min
Shape the tikkis.
1.Divide the dough into 8 equal portions.2.Roll each portion into a smooth ball between your palms.3.Flatten gently into a round patty about 0.5 cm thick. - fry · ~8 min
Shallow fry until golden and crisp on both sides.
Heat oil on a tawa or flat pan over medium heat. Place the tikkis with a little space between them. Cook for 3-4 minutes on one side until golden brown, then flip gently and cook the other side for another 3 minutes. Transfer to a plate lined with paper towels.
TIPDon't crowd the pan — fry in batches if needed. Medium heat ensures the inside cooks through while the outside turns crisp. - serve
Serve hot with green chutney or ketchup.
Arrange the tikkis on a serving plate. Pair with mint-coriander chutney or tamarind chutney for a classic street-style experience.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the besan over low heat, stirring constantly, until it turns a few shades darker and smells nutty — this builds the dish's signature flavor.
- 2Cool the roasted besan completely before adding water; warm flour absorbs moisture unevenly and makes the dough sticky.
- 3Add water a tablespoon at a time when kneading — roasted besan needs less water than raw flour, and a soft dough leads to oily, breakable tikkis.
- 4Flatten tikkis evenly to about 0.5 cm thickness so they cook through at the same pace and develop an even golden crust.
- 5Use a heavy tawa or non-stick pan for frying, and keep heat at medium — too high and the outside burns before the middle is cooked.
- 6Shallow fry in batches to avoid crowding; when tikkis touch, they steam instead of crisping up.
Adapt it for your goals.
Air-fried
For a lower-oil version, brush the shaped tikkis with a little oil and air-fry at 180°C (350°F) for 12–14 minutes, flipping halfway. They turn crisp with fewer calories.
stuffedStuffed
Press a small ball of spiced paneer or boiled mashed potato into the center of each patty before flattening, for a surprise stuffing that adds richness and texture.
gluten freeGluten-free
This recipe is already naturally gluten-free because it uses only gram flour. Perfect for those avoiding wheat — just ensure the garam masala and other spices are certified gluten-free.
veganVegan
Replace the ghee with a neutral vegetable oil or coconut oil for roasting the besan, and use a vegan-friendly oil for shallow frying. The tikkis will still be fragrant and crisp.
spicy twistSpicy twist
Add ½ teaspoon of finely chopped fresh curry leaves and a pinch of asafoetida to the spice mix for a South Indian-inspired flavor kick.
Why this is on our healthy list.
Rich in Plant Protein
Made primarily from gram flour, these tikkis provide a good amount of plant-based protein, making them a satisfying and energizing snack.
High in Dietary Fiber
Besan (gram flour) is an excellent source of soluble and insoluble fiber, which supports healthy digestion and promotes a feeling of fullness.
Low in Refined Carbs
This recipe uses no refined wheat flour, making it lower on the glycemic index and a more balanced snack option for steady energy release.
Good Source of Iron
Gram flour is naturally rich in iron and copper, nutrients that help maintain healthy blood and support oxygen transport in the body.
Frequently asked questions
You likely added too much water or didn't let the roasted besan cool completely. Add water very gradually — 1 tablespoon at a time — and knead gently until the dough feels firm and non-sticky.
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