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Besan-Battered Vegetables (or Chicken or Seafood) with Two Dipping Sauces

Photo: Kerri Conan

BY The Editors

PUBLISHED September 30, 2024

Besan and gram are other names for chickpea or garbanzo bean flour, a common ingredient for Indian fritters and frying batters. With good reason. When used for a relatively thin coating on vegetables (or chicken or seafood), the results are crisp and crunchy long after they come out of the oil, with a slightly sweet and nutty flavor.

 

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Besan-Battered Vegetables (or Chicken or Seafood) with Two Dipping Sauces

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You don’t need eggs for the batter, either. The carbonation in seltzer brings a light crackle to the crust but water in the batter is fine, too. The key to successful (and safe) deep-frying is an instant-read thermometer; here’s one we recommend. And this story by Mark will help you allay any fears. For a big fry fest – the kind where you stand at the stove while everyone gathers around to snack as soon as the food cools – simply double or triple the recipe.

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