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Besanauti by Madhu Varma
- Maida – 2 Cups
- Besan – 2 Cups
- Refined Oil – 4 Tablespoons
- Hing – 1 Teaspoon
- Ajwain – 1 ½ Teaspoons, level
- Kalonji – 1 ½ Teaspoons, level
- Salt – To Taste
- 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.