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Easy, crispy besan slices

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast, Dinner, kids lunch box, lunch
Cuisine: fusion
Keyword: besan, chickpea flour, dairy free, easy, garbanzo flour, gluten free, nutrient dense, quick, vegetarian
Servings: 4 people


  • 1 cup besan
  • 1 tsp salt or to taste
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/4 tsp turmeric powder (or grated turmeric)
  • Pinch black pepper
  • 1/2 tsp asafoetida
  • 4-5 fresh garlic pods peeled and crushed
  • 1 inch piece of grated fresh ginger
  • 1 cup water
  • 1 tbsp olive oil
  • Ghee / coconut oil to fry the besan in

To whizz

  • 1 large carrot
  • 1 large zucchini

Optional add ins

  • 1/2 green pepper deseeded and cut into small pieces
  • Handful fresh coriander leaves chopped


  • Preheat the grill on the highest setting
  • Mix all the ingredients (except the water and oil) together in a bowl
  • Add the oil and the water and whisk until incorporated
  • Whizz the veggies in a blender till chunky, then add to the besan batter
  • Heat a cast iron pan (or any pan that is oven proof) on high heat
  • Add around a tsp or two of ghee / coconut oil to the pan and add around a cup of the besan mixture
  • Spread thin - this is key - only then will it turn crispy
  • Let it cook till the edges get crispy and the top turns a bit opaque (it doesn't have to be fully cooked or opaque)
  • Turn the stove off and put the whole pan under the grill (on the top shelf) in the oven
  • Let it crisp up for around 3-5 minutes (keep checking to see if it is burning)
  • Once the top is browned to your liking, take it out and cut it with a pizza cutter
  • Serve hot as it loses its crisp when it is cold
  • You can serve it as a bread or crackers with salmon and capers, pesto, use it as a dipping bread, with cheese, or just plain....the options are truly endless