BESARI

(Spiced Flour Deep Fried Flatbread)

Recipe Overview

Besari is a crisp, spiced deep-fried flatbread made with a blend of flours and aromatic

seasonings. It is known for its distinctive crumbly texture and bold flavours, making

it a popular tea-time snack that stores well and can be enjoyed over several days.

Recipe Details

– Cuisine: Indian / Sindhi–Bhatia

– Course: Snack

– Diet: Vegetarian

– Servings: 8 pieces

– Preparation Time: 15 minutes

– Cooking Time: 20 minutes

– Difficulty Level: Easy

Ingredients

– Refined flour – 2 cups

– Whole wheat flour – 1 cup

– Oil – 4 tblsp.

– Water – approx. 30 ml (or as required)

– Turmeric powder – 1 tsp.

– Salt – to taste

– Asafoetida – pinch

– Pomegranate seeds (powdered) – 1 tblsp.

– Carom (ajwain) seeds – 1 tblsp.

– Coriander seeds (partly ground) – 1 tblsp.

– Black pepper (ground) – 1 tblsp.

– Oil – for frying

Method

Step 1: Prepare the Dough

– In a paat, combine refined flour, whole wheat flour and salt.

– Add turmeric powder, asafoetida, powdered pomegranate seeds, carom seeds,

coriander seeds and ground pepper.

– Add oil and enough water to make a semi-soft dough. 

– Mix well.

Step 2: Divide the Dough

– Divide the dough into 8 equal portions.

Step 3: Shape the Besari

– Flatten each portion and roll into small discs (approx. 2” in diameter).

– Ensure they are slightly thicker than puris (about ½ cm thick).

– Make small slits on each disc using a knife or poke them with a fork.

Step 4: Fry the Besari

– Heat oil in a kadai on a medium flame.

– Deep-fry the discs until they turn crisp and golden brown.

Step 5: Drain & Cool

– Remove and place on absorbent paper to drain excess oil.

– Allow to cool completely.

Step 6: Store

– Store in an airtight container and use as required.

Serving Suggestions

– Serve as a tea-time snack.

– Pairs well with pickle or Gajari Mirchiyun – https://panjakhada.com/gajari-mirchiyun/

– Can also be enjoyed plain.

Chef’s Tip

For the signature crumbly texture, ensure adequate oil is added while kneading the

dough—this helps create the desired short, flaky consistency.

Variations

– A more peppery version can be prepared by increasing the quantity of ground black

pepper, giving the Besari a sharper and more robust flavour.

– Some households add a small quantity of cumin seeds along with the ajwain and

coriander seeds for additional aroma.

– Crushed dried fenugreek leaves (kasuri methi) may be added to the dough to create a

more savoury variation.

– For a richer flavour, a small amount of ghee may be substituted for part of the oil

used while kneading the dough.

– Whole wheat Besari can be prepared by increasing the proportion of whole wheat flour

and reducing the refined flour, resulting in a slightly denser texture.

– A milder version may be made by reducing the quantity of black pepper and

pomegranate seed powder, making it more suitable for children.

– In some traditional homes, Besari is prepared with slightly thicker discs and fried

on a lower flame, producing a more biscuit-like texture with a deeper crunch.

Nutritional Insights 

– Provides energy through carbohydrates

– Contains moderate fats due to deep frying

– Best consumed in moderation

Storage & Make-Ahead Tips

– Store in an airtight container at room temperature

– Shelf life is approximately 3 weeks

– Ensure completely cooled before storing to maintain texture

Did You Know?

The crumbly texture of Besari comes from the proportion of fat (oil) added to the dough,

similar to the technique used in shortcrust pastries.

Cultural Notes

Besari is a traditional Sindhi–Bhatia snack often prepared in batches and stored for

convenience. Its long shelf life and crumbly texture make it ideal for travel, tea-time

gatherings, and festive snacking.