Besan Paara (Fried, Air Fryer, and Baked Recipe)
Besan Paara or Besan Pare (Gram Flour Crackers) is a spicy, crispy, crunchy, and perfect bite-sized snack made with besan, and spices.
Recipe Source Link:https://www.mygingergarlickitchen.com/besan-paara/
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Prep Time = 10 minutes
Cook Time = 15 minutes
Total Time = 25 minutes
Category = Snack
Cuisine = Indian
Serves = 10
Nutrition Info = 60 calories
Serving Size = 1
» Ingredients For Besan Paara:
- 2 cups besan (gram flour)
- 1 tablespoon semolina (skip it to make gluten-free besan paara)
- A pinch of asafoetida (hing)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala powder
- 1 tablespoon carom seeds (ajwain)
- 1 tablespoon cumin seeds (jeera)
- 1 teaspoon salt, or to taste
- 1.5 tablespoons Kasuri methi (dry fenugreek leaves)
- 1/4 cup oil
- Warm water for kneading dough
- Oil for deep frying
- 1/2 teaspoon baking powder (only use when you are baking besan pare)
» How To Make Besan Paara:
- To a large mixing bowl add besan, carom seeds (ajwain), cumin seeds, turmeric powder, hing, red chili powder, Kasuri methi, salt, and oil.
- Mix it well by rubbing the flour and oil mixture between the palms. Keep mixing until it oil is well incorporated in all of the flour. This would take about 3-4 minutes. At this point, it resembles crumbs and holds shape. To check, take some flour mixture between your palm and make a fist. If it holds the shape then you have added enough fat. If the dough falls to pieces, that means you need to add more oil/ghee.
- Now add warm water little by little and knead into a semi-firm dough. The amount of water depends upon the variety of flour.
- Once the dough is ready, cover it with a damp kitchen towel and keep it aside for 30 minutes.
- After resting, uncover the dough and divide it into 2 equal portions.
- Spray or brush the work surface with some oil. Take one portion and knead and press it slightly to flatten.
- Now roll out the besan dough into a 1 cm thick sheet. Roll it slightly thicker than the roti.
- Using a knife or pizza cutter, cut the rolled-out sheet into square or diamond shape pieces.
- Discard the uneven pieces from the edges.
- Transfer squares onto a plate and cover with a wet paper towel to prevent them from drying. Prepare all besan to pare the same with the rest of the dough ball.
» How to Fry Deep Fry Besan Paara:
- Heat oil in a broad pan. When the oil is hot, turn the heat to medium-low and then drop besan pare (crackers). Do not overcrowd the pan.
- Deep fry them on medium-low heat until they are golden and crispy. Once they start floating, flip them using a slotted spoon. And stir occasionally to get the even color. This would take 8-10 minutes for frying besan pare at one time.
- Once the besan pare are golden brown from all the sides, remove them with a slotted spoon and transfer them on a kitchen tissue-lined plate. Fry all besan pare similarly.
- Let them cool completely before storing them in an airtight container. They stay fresh for up to 1 month. Enjoy crispy and delicious besan paara with some hot tea.
» How to Air-Fry Besan Paara:
- Preheat the air fryer at 150°C/300°F. Spray or brush the air fryer basket with some oil.
- Place shaped besan pare in the basket keeping some space in between.
- Air fry at 155°C/311°F for 14 minutes.
- Once done, transfer them onto a plate and let them cool completely before storing them.
» How to Bake Besan Paara:
- To bake, preheat the oven at 180°C/356°F. Line a baking tray with parchment paper.
- Then arrange shaped squares on the tray. Spray or brush with little oil.
- Bake at 180°C/356°F preheated oven for 10-12 minutes or until they are crisp and golden. Once baked, remove from the oven and let them cool down to room temperature on a wire rack before storing.
- Store in an airtight container for 3-4 weeks.
- Adding some kind of fat (oil or ghee) to the dough is much required to get soft yet crunchy and crispy besan paare.
- I added 1/4 cup of oil to the dough, so use 1/4 cup oil for the best results. However, if you don't want too much oil, then use only 2 tablespoons of oil.
- I cut the besan paara into square pieces, but you can also cut them into diamond or rectangle shapes.
- Kneading the besan dough might be a bit tricky, so add a little water at a time. This step would help you in making the non-sticky perfect semi-firm dough.
- The amount of water depends on the quality of besan. For 2 cups of besan + 1 tablespoon semolina, I used 1/4 cup of water.
- Adding asafoetida (hing) enhances digestion. So it is a must for this besan paara recipe. If you want to make this besan paara gluten-free, then either use gluten-free hing or skip it.