Besanauti by Madhu Varma


  1. Maida – 2 Cups
  2. Besan – 2 Cups
  3. Refined Oil – 4 Tablespoons
  4. Hing – 1 Teaspoon
  5. Ajwain – 1 ½ Teaspoons, level
  6. Kalonji – 1 ½ Teaspoons, level
  7. Salt – To Taste
  8. Oil – For Deep Frying

Mix maida besan salt hing ajwain and kalonji. After mixing it evenly add 3 tablespoons of oil and rub it well, till it becomes granular. Squeeze it to see if it holds together. If it does not, add 1 more tablespoon of oil. Add water and knead to make a stiff dough. Roll it out the size of a puri (but not very thin). Make 2 or 3 slits in the central area and deep fry it, but regulate the heat so that each Besanauti comes out stiff.

Serve with Aam Kuccha or Tomato Chutney.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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