Besan Paare (Spicy Crackers)
December 26th, 2009 filed under Appetizers, Snacks, Vegan
These besan paares are crunchy and spicy. Paares makes a great snack. Serve anytime.
Recipe will serve 4 to 6.
Ingredients:
- 1 cup all purpose flour (plain flour, maida)
- 1 cup gram flour (basen)
- 2 tablespoons fine semolina flour (fine sooji)
- 4 tablespoons oil
- 1 1/4 spoon salt, adjust to taste
- 1 teaspoon red chili flakes
- 1/4 teaspoon carom seeds (ajwain)
- Pinch of asafetida (hing)
- 1/2 cup water or add as needed
- Oil to fry
Method:
- Mix flour, semolina (sooji), gram flour (basen), salt, carom seeds, asafetida, chili flakes, and oil, together.
- Add water as needed to make firm but smooth dough. Cover with damp cloth and set aside at least for ten minutes.
- Knead the dough for another minute and divide into four equal parts.
- Take each part of the dough and make a flat ball shape.
- 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.
- 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.
- Heat the oil in a frying pan on medium heat.
- 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.
- 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.
- After basen paares come to room temperature they should become crisp.
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.
Suggestions:
- Try replacing carom (ajwain) seed with dry fenugreek leaves.
hi aunti,
i tried this and they were so good thanks for nice recipie. now plz tell me how we can make gathey(ganthey) thanks again
I made this recipe this afternoon and I only have one complain: As I was frying the second batch, the first one was almost gone, I kept eating them as I was frying the rest, they were sooooo yummy!
Hello Auntyji ,
I’m a big fan of yours . Have tried lot of receipes from your website and they came out great. It would be great, if you can give us some Indian breakfast items on this site. Awaiting for the same.
Thanks,
Bhairavi
Very very nice recipe..thank you very much
Hi Aunty,
1) While rolling this roti, if roti gets stuck to chopping board then, can I use “plain flour” for moving roti correctly? or should I use “oil” as you have shown in your video ?
2) Roti should be as thin as “Papad”?
Give your reply as soon as possible, because tomorrow I am going to make this.
Thank You.
Archana,
use plain flour tomove roti, roti should be little thicker then papad.
I tried the besan paare, it came out very well. Down south in TamilNadu we call a similarly made snack “Thattai” meaning “flat thing”. I improvised your receipe a bit, added grounded black pepper and cumin seeds instead of Ajwain coz didnt find it in home
. Additionally added some raw rice flour to it and it turned out a lot crispier. Coming back to the thattai, we generally prepare the dough with raw rice flour and not maida. Moreover we dont roll it with roti roller, rather just with the palm would make round ones like small puris and fry the same way.
Manjula aunty….ur just great…ur video pushes me to cook immediately….i m a big fan of urs…u just rock….
Hello Manjula aunty,
i tried these today but mine werent golden brown,they burnt.Can u please help me with that.
thank you
Hi Manjula,
I came to know about ur website from my niece from L.A. Besan parees came out crunchy. We liked it a lot. My friends also. Thanks.
hi aunty,
Besan paares came out well.My husband liked them alot
Now its become a snack item which will always be available in my house.Thanks alot for this recipe