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, the Paree 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 1 inch of oil. To check if the oil is ready, 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 Paara so you can turn them over easily when frying. Fry the Paara until both sides are light golden-brown.

After Besan Paara come to room temperature they should become crisp.