Besan wali bhein, or crispy fried lotus stem coated in gram flour, is a delightful Indian snack that's both incredibly flavorful and surprisingly easy to make. This crunchy, savory treat offers a unique textural experience, with the tender lotus stem perfectly complementing the crispy, golden-brown gram flour coating. Its addictive quality makes it a perfect accompaniment to any meal, from a casual weeknight dinner to a festive gathering. The subtle earthy notes of the bhein are beautifully enhanced by the spices, creating a complex and satisfying flavor profile that will leave you wanting more.
This recipe delivers perfectly crispy bhein every time, even for novice cooks. We'll guide you through each step, from preparing the lotus stem to achieving that ideal crunchy texture. Ready to embark on a culinary journey that will tantalize your taste buds? Let's dive into the step-by-step process and create some irresistible Besan wali bhein!
Tools Needed
- pressure cooker
- knife
- frying pan
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Lotus Stem
- Pressure cook the bay in a pressure cooker for 2-3 whistles until soft.
- Peel and cut the cooked bay into disk shapes, angled for a fancier look.
Step 2. Roast the Besan
- Stir-fry the besan in a little oil (mustard oil preferred) until golden brown and nutty.
Step 3. Combine and Season
- Add the steamed bay to the roasted besan.
- Add salt, red chili powder, coriander powder, and a touch of amchur (optional).
- Mix well to coat all the bay pieces thoroughly.
Step 4. Garnish and Serve
- Garnish with fresh coriander.
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Tips
- Amchur (dried mango powder) is optional but adds a nice tang.
- Enjoy with dal, roti, or rice.
- Don't forget to explore other vegetables besides the usual broccoli and zucchini!
Nutrition
- Calories: approximately 250-350
- Fat: 15-25gg
- Carbs: 20-30gg
- Protein: 8-12gg
FAQs
1. Can I use a different type of flour instead of besan (gram flour)?
While besan provides the best flavor and texture, you can experiment with other flours like all-purpose flour or rice flour. However, the result might not be as crispy or have the same distinctive taste.
2. How can I prevent the bhein from becoming soggy?
Ensure the lotus stem is completely dry before coating it in the besan batter. Fry in hot oil in small batches to avoid lowering the oil temperature, and drain excess oil well after frying.
So there you have it – your perfectly crispy Besan Wali Bhein! This simple recipe delivers a burst of flavor and satisfying crunch that’s sure to become a new favorite. Enjoy this delicious Indian snack with your family and friends!