Refined Flour – 2 cups
Whole Wheat Flour – 1 cup
Oil – 4 tblsp.
Water – 30 ml.
Turmeric – 1 tsp.
Salt – to taste
Asafoetida – pinch
Pomegranate seeds – 1 tblsp.
Tymol seeds – 1 tblsp.
Coriander seeds (partly ground) – 1 tblsp.
Peppercorns (ground) – 1 tblsp.
Oil – for frying
In a paat, mix refined flour, whole-wheat flour and salt together.
Add all the spices, 4 tblsp. oil and water to make a semi-soft dough.
Divide into 8 equal portions.
Flatten each portion and with a rolling pin roll them into small discs like a Puri (approx. 2” diameter). The Besari should be on the thicker side as compared to a Puri and should be approximately ½ cm. thick.
Make slits with the help of a knife on each Besari.
In a kadai, heat the oil for frying on a medium flame. When hot, deep-fry the Besaris till they are crisp and golden brown in colour.
Drain out the excess oil and allow them to cool.
Store in an airtight container and serve when required.