1. Flour (Maida) – 1 cup
2. Chickpea Flour (Besan) – 1 cup
3. Semoline (Sooji) – 2 tbsp
4. Carom seeds (Ajwain) – 1 tsp
5. Salt – 1 tsp or to taste
6. Water as needed for kneading the dough
7. Oil – 4 tbsp + 3 cups for deep frying
1. Mix together the flour (maida), chickpea flour (Besan), semolina (sooji), carom seeds (ajwain), salt and 4 tbsp oil.
2. Mix everything to make a crumbly mixture. It will resemble breadcrumbs.
3. Now start adding water slowly and bring together all the flour. Knead into a tough dough.
4. Cover the dough with a damp cloth and keep aside for 10 minutes.
5. Divide the dough into three parts. Make balls of the dough and roll out one ball. The thickness should be ½ cm. Now take a fork and make small prinks all over the spread out dough.
6. Meanwhile, heat the oil in a deep bottom pan.
7. To check if the oil is hot enough, drop a small piece of the dough in the oil. If it sizzles up instantly, then the oil is ready for frying. If it sinks to the bottom, then oil needs to be heated more.
8. Take a knife and cut lines on the spread out dough horizontally at about ½ inch interval each and vertically at about 2 inch interval. Carefully pull out each piece and drop into hot oil. Drop a batch of 10-15 at a time.
9. Fry on medium flame for about 5-6 minutes until both sides are golden brown. Then drain on absorbent paper.
10. Fry all the besan pare this way.
11. Cool the besan pree completely before storing them. If you store them hot, they will turn soggy.
12. Enjoy the besean pare with your evening tea.