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.

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