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Namaskar Welcome to nishamadhulika.com
Today we will make besan namakpaare.
These are also called as besan pare. Serve them as snacks in morning or during supper. They taste good and kids can have them any time as biscuits.
Let’s see what ingredients are required to make besan pare.
Gram flour - 1 cup
Wheat flour - 1 cup
Red chilly - 1/4 tsp
Carom seeds - ½ tsp
Cumin seeds - ½ tsp
Salt - ½ tsp
Dry fenugreek leaves - 2 tsp
Asafoetida - 1 pinch
Oil - to fry and knead flour
Knead flour for making besan pare.
Take besan in any big utensil and mix maida as well.
Add chilly flakes, carom seeds (crushed to enhance the flavor), cumin seeds (crushed), salt, dry fenugreek seeds and asafoetida.
Now add 4 tbsp oil in the flour. We have used 2.5 tbsp oil as the size of spoon is big.
Mix all ingredients with your hands.
Now add little amount of water at a time and prepare a hard dough.
Hard dough is ready. Now for 2-3 minutes knead the dough so that it becomes soft and greasy.
To knead this much amount of water use 1/3 cup of water.
Cover the dough and keep it aside for 15-20 minutes for fermenting.
After 20 minutes; knead the dough bit more to make it soft and then use it for making besan pare.
Grease your hands with little oil and knead the dough again.
Divide the dough into two equal halves. Take one part and give it a round shape.
Flatten it with your hand and lately with the help of rolling pin roll it thinly.
Like we roll dough for making chapatti or parantha roll it in similar way.
Keep it thick like that of parantha.
Meanwhile, heat oil in the pan
We have made a big size parantha, now cut it with 1 inch width and 2.5 or 3 inch long.
Take out the sliced pieces in the plate.
The moment oil gets heated up, fry the pieces.
Like wise prepare besan pare with rest of the dough.
Keep the oil medium hot.
Place all besan pare in the pan. Cook on medium flame until they become crispy and crunchy.
Add as much besan pare in pan as possible in one time and cook until they turn golden brown in color.
It took 7-8 minutes for frying besan pare on medium flame. Take them out in a plate.
These smell good because of the spices added in the dough.
Fry rest of the bean pare as well.
Besan pare are ready.
Very crunchy and crispy besan pare are made.
Store them once cooled down properly for 2 months.
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