Oil - to knead flour and 4 tbsp for frying besan pare
How to make Besan pare
Take gram flour and wheat in any big utensil and add oil, salt, red chilly, carom seeds, cumin seeds, fenugreek leaves and asafoetida. Mix all ingredients nicely. Add little water at a time and knead hard dough (to knead 2 cup flour use 1/3-1/2 cup water). Keep the dough aside for 20-30 minutes for fermenting.
Dough is ready. Now grease your hands with oil and knead the dough more. Divide dough in two equal halves. Take one part give it a round shape and on rolling plate roll it like parantha. Cut the parantha with ¾ widths. Now cut into 2-2 or ½ inch length. Prepare all besan pare like wise. Prepare besan pare form rest of the dough like wise
Fry besan pare:
Heat oil in a pan with medium temperature and place as many besan pare as possible at a time. Fry besan pare on low and medium flame and keep flipping constantly until they get golden brown color (keep the flame medium only. It takes 8-10 minutes for frying besan pare at one time). Take out fried besan pare in tissue paper spread on a plate. Fry all besan pare like wise.
Hot and yummy besan pare are ready. Keep them as it is until they get cooled properly. Eat crispy and healthy besan namak pare.
Store rests of the besan pares in air tight container and enjoy eating for 2 months.