Indian Besan Paare Recipe Video
Summary
Cooking Time20 MinDifficulty LevelEasy
Health IndexAverageServings6
Ingredients
All purpose flour (plain flour, maida) - 1 cup
gram flour (besan) - 1 cup
Fine semolina flour (fine sooji) - 2 tablespoons
Oil - 4 tablespoons
Salt - 1 1/4 spoon or adjust to taste
Red chili flakes - 1 teaspoon
Carom seeds (ajwain) - 1/4 teaspoon
Asafetida (hing) – a pinch
Water - 1/2 cup or add as needed
Oil –for frying
Directions
MAKING
1. Mix flour, semolina (sooji), gram flour (basen), salt, carom seeds, asafetida, chili flakes, and oil, together.
2. Add water as needed to make firm but smooth dough. Cover with damp cloth and set aside at least for ten minutes.
3. Knead the dough for another minute and divide into four equal parts.
4. Take each part of the dough and make a flat ball shape.
5. Roll them thin into about 9-inch circles. Prick them with a fork all over the rolled dough, so the paares do not puff when frying.
6. Cut each of the rolled dough into about half inch wide and 3 inch long pieces. Note: you can cut them in your desire shape.
7. Heat the oil in a frying pan on medium heat.
8. The frying pan should have at least 1inch of oil. To check if the oil is ready, just put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
9. Make sure to place just enough paares so you can turn them over easily when frying. Fry the paares until both sides are light golden-brown.
10. After basen paares come to room temperature they should become crisp; store in an airtight container.
SERVING
11. Serve an excellent snack with tea or coffee.
TIPS
Basen paares can be stored for one month in airtight containers.
If the Basen paares are cooked on high heat, they will be soft.
Try replacing carom (ajwain) seed with dry fenugreek leaves.
1. Mix flour, semolina (sooji), gram flour (basen), salt, carom seeds, asafetida, chili flakes, and oil, together.
2. Add water as needed to make firm but smooth dough. Cover with damp cloth and set aside at least for ten minutes.
3. Knead the dough for another minute and divide into four equal parts.
4. Take each part of the dough and make a flat ball shape.
5. Roll them thin into about 9-inch circles. Prick them with a fork all over the rolled dough, so the paares do not puff when frying.
6. Cut each of the rolled dough into about half inch wide and 3 inch long pieces. Note: you can cut them in your desire shape.
7. Heat the oil in a frying pan on medium heat.
8. The frying pan should have at least 1inch of oil. To check if the oil is ready, just put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
9. Make sure to place just enough paares so you can turn them over easily when frying. Fry the paares until both sides are light golden-brown.
10. After basen paares come to room temperature they should become crisp; store in an airtight container.
SERVING
11. Serve an excellent snack with tea or coffee.
TIPS
Basen paares can be stored for one month in airtight containers.
If the Basen paares are cooked on high heat, they will be soft.
Try replacing carom (ajwain) seed with dry fenugreek leaves.
Editors Review
Want an Indian version of crackers? Or if you are someone who love Indian food or just love snacking or simply restricted to crackers, then here is a recipe to bowl you over. Chef Manjula is making spicy besan paare, a crackers like snack which can be stored in kitchen cabinets for more than a fortnight. The dish is so delicious that no one can eat just one. Serve them with a mint and yogurt dip.Chef
