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Tuesday, 15 March 2016

Besan Sev Recipe

Besan Sev is a crispy savoury deep fried snacks made from gram flour / chick pea flour and is simply irresistible. Many Indian Chaats like Sev puri , Dahi papdi Chaat , Bhel , Pani puri , Kutchi Dabeli , dahi wada are often topped with this Sev. Apart from using in chaats and chivdas , i top this sev on Masala Papad ,Rava Upma and  Poha . It can be served as a tea time snacks and kids love this sev as it is not spiced.

Besan Sev appear like fried noodles and can be easily made at home using a snacks maker or sev machine . Sev can be made of desired size as the machine has different molds. If the sev is made very thin , it is called Nylon sev. I often add carom seeds to my sev but , if you are making a nylon sev, carom seeds block the tiny holes of the mold. If making a thick sev , you may add carom seeds to the gram flour. Also you can spice up the sev by adding red chilly powder or crushed black pepper. I have not added any spice to this sev. The thick and spiced sev is used in making Sev Bhaji.  I have already posted the spicy Rice,Urad dal and sago Sev recipe. 


  • 1 cup gram flour / Chic Pea flour / Besan
  • 1-2 tbsp hot oil for dough
  • 1/4 tsp Turmeric powder
  • Pinch of Asafoetida / Hing
  • Salt to taste
  • Oil for deep frying
  1. Sieve the Chick Pea flour in a bowl. Add salt , Turmeric powder , Hing and 1 - 2 tbsp hot oil to it. Mix everything properly. 

  2. Using water little at a time , knead the flour into a soft dough. 

  3. Fit the sev maker with the mold having thinnest hole . Grease the inner side with oil and fill it with the prepared dough . Fit the lid. 

  4. Heat oil in a deep frying pan or kadhai on a medium flame to deep fry the sev. Hold the snacks maker above the pan and press its handle to release thin strands of the dough into the oil. Move the snacks maker in circular motion once the strands begin to fall in oil. Once enough strands are poured in , stop pressing the handle of snacks maker. 

  5. Deep fry the sev from both the sides until it becomes crisp. Using a perforated ladle take out the sev and remove it on a plate lined with tissue paper or absorbent paper.

  6. Repeat the same for rest of the dough. Let the Sev cool down at room temperature for 10 -15 minutes. Now break into pieces and transfer to an airtight container and use as per need. 

  I hope you would like to try out this simple recipe. Do not forget to give your valuable feed back.

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