Besan Para are crisp, spiced Indian crackers made with a blend of flours, sesame seeds and aromatic spices. Deep-fried until golden and finished with a tangy, spicy masala sprinkle, they are perfect for tea-time snacking or festive occasions.
These besan para are crispy and crunchy and savoury snack that is perfect with tea or coffee! If you're para crazy then check out my Sugar Coated Shakkarpara and Jaggery or Gur Para.
📖 Recipe
Besan Para
Besan Para are crisp, spiced Indian crackers made with a blend of flours, sesame seeds and aromatic spices. Deep-fried until golden and finished with a tangy, spicy masala sprinkle, they are perfect for tea-time snacking or festive occasions.
Ingredients
For the Para Dough
- 250 grams chickpea flour besan
- 250 grams plain flour chapatti flour
- 50 grams semolina
- 100 millilitres oil moin
- salt to taste
- 3 teaspoons red chilli powder adjust to taste
- 2 teaspoons sesame seeds
- 2 teaspoons carom seeds ajwain
- oil for deep frying
For the Masala Sprinkle
- 1 teaspoon red chilli powder
- ½ teaspoon dry mango powder amchoor
- ½ teaspoon garam masala
- 1 teaspoon chaat masala
- ½ teaspoon pomegranate powder anardana
Instructions
Masala
- In a small bowl, mix 1 teaspoon red chilli powder, ½ teaspoon dry mango powder, ½ teaspoon garam masala, 1 teaspoon chaat masala,½ teaspoon pomegranate powder and set aside.
Besan Para
- In a large mixing bowl, combine 250 grams chickpea flour, 250 grams plain flour, 50 grams semolina, 100 millilitres oil, salt to taste, 3 teaspoons red chilli powder, 2 teaspoons sesame seeds and 2 teaspoons carom seeds.
- Mix well, then add water gradually to form a stiff, pliable dough similar to poori dough.
- Cover the dough with a damp cloth and rest for 15 minutes.
- Divide the dough into 4 to 5 equal portions and shape into balls.
- Roll each ball into a circle about ½ inch thick.
- Prick the surface with a fork to prevent puffing during frying.
- Cut into desired shapes such as strips, squares or diamonds.
- Heat oil in a heavy-bottomed pan and deep fry on medium to low heat until golden and crisp.
- Remove and drain on kitchen paper.
- While still warm, sprinkle the prepared masala evenly over the para.
- Allow to cool completely, they will crisp as they cool.
- Store in an airtight container.
Notes
- Fry on medium to low heat to ensure even cooking and crisp texture without burning.
- Adjust chilli powder in both dough and masala according to spice preference.
- Allow the para to cool completely before storing to maintain crispness.
- Can be stored in an airtight container for up to 2 weeks.
- You can cut into strips or diamond shapes depending on preference.
Nutrition
Calories: 86kcal | Carbohydrates: 11g | Protein: 3g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 9mg | Potassium: 76mg | Fiber: 1g | Sugar: 1g | Vitamin A: 71IU | Vitamin C: 0.001mg | Calcium: 6mg | Iron: 1mg
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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The Yogi Vegetarian says
Looks and sounds absolutely delicious and more-ish!
great-secret-of-life says
super crispy crackers
Unknown says
delicious crunchy snack...hi Jagruti I am first time here..please do visit my place too in your spare time thanks..also I am hosting an event with giveaway..
Anonymous says
sooo good....perfect munch and totally addictive:-)
Hamaree Rasoi says
Glad to see that you and your family had a great time in both X factor and Top Gear. On top of it, you have prepared such crispy and delicious looking patties. They look yummy.
Deepa
Javelin Warrior says
Such a tasty snack, Jagruti! I love the color and texture of these crackers and the flavor sounds wonderful. There's nothing better than fresh homemade crackers...
divya says
looks super yummy 🙂 lovely clicks dear 🙂