Besan Paara or Besan Pare (Gram Flour Crackers) is a spicy, crispy, crunchy, delectable, and perfect bite-sized snack made with besan (gram flour) and spices. These are Indian-style seasoned crackers that go so well with evening or . Plus, they are vegan and can also be made gluten-free.
Besan Paara can be made and eaten any time of the year as a snack but they are a must during the festivals of Holi and Diwali. Since the Indian festival of Holi is near, I thought of sharing this very delightful and easy-to-make Besan Paara recipe with you.
To make this besan paare you will only need a mixing bowl and 25 minutes of your time. That’s it.
You can make and serve them as afternoon nibbles, or evening , or serve them anytime you like. You can also make them as a holiday gift. They also make a lovely festival/holiday gift box along with , , and .
Besan Paara is super addictive and admired by kids and adults alike. They are super delicious, and once you start munching them, it would be hard to stop. Sometimes, I even eat them as my dinner. ;)
Traditionally, Besan Paara is deep-fried, but it can also be air-fried or baked. On this page, I have shared deep-fried, air fryer, and baked Besan Paara versions.
More air fryer snack recipes to enjoy:
Authentic fried besan paara has a melt-in-mouth yet crispy and crunchy texture, whereas baked and air-fried versions of besan paara produce a savory cracker kinda texture.
I love all 3 versions of this besan paara. The deep-fried one makes me feel nostalgic and takes me back to my parent’s home. The air-fried and baked version tastes really good and they are guilt-free too.
So what generally happens is that I make two versions of besan paara each time I prepare them. One is deep-fried one, and the other is either air-fried or baked. Problem solved. :)
This besan paara is my Mom’s recipe. Although I loved everything my Mom prepared for festivals, but, this besan paara was one of my favorite snacks. She used very simple ingredients to make this besan paara and it turned out super delicious every single time.
She also makes besan papdi using the same besan paara dough. To make besan papdi, simply roll the dough into 1 cm thick sheets which are about 8 cm in diameter. Then prick them with a fork and then deep fry them. Simple!
I won’t be exaggerating if I say that this recipe is the only recipe you’ll ever need to make the most delicious besan paara.
What is Besan Paara?
Besan Paara aka Gram Flour Cracker is a super pleasant North Indian deep-fried savory snack that is crispy and crunchy. It is made with besan and some aromatic spices.
As the name of this recipe elucidates, Besan aka gram flour is the key ingredient of this snack. Paara is a Hindi name for diamond or square-shaped crackers. Besan Paara makes a lovely festive or . Though, they can be made and enjoyed throughout the year.
Why do people love Besan Paara so much?
People love this besan paara because this besan paara:
✔is made with gram flour and aromatic spices
✔is vegan and can easily be made gluten-free
✔also makes a great festive snack for Holi or Diwali
✔is quick and easy to make savory snack
✔needs basic and easily available ingredients
✔makes a great afterschool or office snack
✔is deep-fried, but can also be baked and air-fried
✔is a wonderful addition to your festive snack table
What are the ingredients needed for Besan Paara recipe?
Besan Paara is made with simple and easily available ingredients. These ingredients are:
Besan (gram flour):
Besan the star ingredient of this besan paara recipe, so use good quality besan.
I added 1 tablespoon semolina to the dough for a nice added texture. Adding semolina is optional though, so skip it when you are making gluten-free besan paara.
I used table salt for this recipe, but you can also use sea salt, rock salt, or any other salt of your choice.
Here I used powdered and whole spices like red chili powder, turmeric powder, garam masala powder, hing (asafoetida), cumin seeds, carom seeds, and Kasuri methi (dried fenugreek leaves).
How to make Besan Paara?
Making Besan Paara is very quick and easy. To make besan paara, you need to make the dough first. Then roll and shape this dough into diamonds or squares and then deep fry them. This is how it is done in 4 simple steps:
Make the spicy besan dough.
Roll the dough and then shape into squares or diamonds.
Deep fry (or air-fry or bake) besan paara squares until they are crispy and deep golden.
Remove them from oil, and let them cool. Done.
For a full list of Besan Paara (Fried, Air Fryer, and Baked Recipe) ingredients and step-by-step photo and video instructions, please see the recipe box on this page.
Is Besan Paara Vegan?
Yes, they are completely vegan.
Is besan para gluten-free?
This besan paara recipe is not entirely gluten-free because it uses 1 tablespoon of semolina (suji). However, you can easily make this besan paara recipe gluten-free by omitting semolina. Also, use gluten-free asafoetida (hing).
How to store Besan Paara?
To store Besan Paara, let them cool completely at room temperature. Then store them at room temperature in a kitchen tissue-lined air-tight container. Lining the airtight container with a tissue paper would keep besan paara crispy for a long time.
How to serve Besan Paara?
You can enjoy these awesomely bite-sized besan paara with a hot cup of (adrak ilaichi wali chai), or a cup of . Besan Para also tastes magnificent with some pickle, tomato ketchup, or even , or . Or you can simply munch on these without anything else. They always taste fantastic.
What are the pro tips and variations to make the best besan paara?
Tip 1. Adding some kind of fat (oil or ghee) to the dough is much required to get soft yet crunchy and crispy besan paare.
Tip 2. 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.
Tip 3. I cut the besan paara into square pieces, but you can also cut them into diamond or rectangle shapes.
Tip 4. 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.
Tip 5. 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.
Tip 6. 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.
Tip 7. When baking Besan Paara, make sure to keep an eye on them after 7 minutes. This is because they tend to get dark pretty quickly.
Tip 8. You can also add 1 teaspoon of amchoor (dried mango) powder to this recipe.
Tip 9. This recipe makes hot besan paara, feel free to adjust the amount of chili powder according to your taste buds.
Tip 10. If you want to reduce the heat, then use 1/2 teaspoon of red chili powder.
Tip 11. You can also add freshly ground pepper powder to the besan paara recipe.