Besan Sev is a crispy snack made using a soft dough of Besan (Gram Flour), mustard oil and spices. The dough is then transferred into a sev press and pressed to form thin strands of sev which are fried in mustard oil to give you the perfect jar of snack which is both healthy and tasty. The best part? – It is super easy to make at home!
Besan Sev is my favourite childhood snack and holds a special place in my heart since my mother used to make these for us at home. I fondly remember her cooking these for us with love whenever I make these now.
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
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- Prep time: 15 minutes
- Cook time: 30 minutes
Ingredients
- 2 cups Besan (Gram Flour)
- 2 tbsp Mustard Oil (hot)
- ¼ tsp Turmeric Powder (Haldi)
- Salt to taste
- 1 tsp Oil for greasing
- 2 cups Mustard Oil for deep frying
- ½ cup Water
Method
- 1)
Add all the ingredients in a deep bowl. Add water slowly to the bowl and knead it into a soft dough (similar to a dough for puris). Make sure to add water slowly to ensure that you don’t make the batter runny. Cover it with a damp muslin cloth and keep aside for 30 mins
- 2)
Grease the sev press mould with some oil. Transfer a small portion of the dough into it, press it properly and cover the mould with the lid.
- 3)
Press out thin strands of sev into the hot oil, a few at a time. Fry on low flame till the sevs turn golden brown in colour from all sides.
- 4)
Take them out on an absorbent paper.
- 5)
Repeat the process for the remaining dough.
- 6)
Let the sev cool for 10-15 minutes.
- 7)
Break each sev into smaller pieces using your fingers and store in an air tight container.
- 8)
Variations:
You can make different flavoured besan sev like:
Aloo sev
Palak sev
Tomato sev
Mint sev
Notes
Serving suggestions:
You can make a mixture by adding sev, murmura, chiwda and peanuts.
Sev can be used in chaats as well.
Tips:
To make crispy sev, add hot oil into the sev dough.
Grease the mould before putting in the dough.
Always fry the sev on medium flame to make sev that is crunchy and golden brown in colour.
Store in an air tight container.
Store the sev only after it has completely cooled down otherwise it’ll lose its crunchiness.
