Besan sev is a popular savory crispy snack, which is made in almost every household in India. These noodle-like Sev are so tasty that when you start munching, it’s often difficult to stop. This is a quick and easy recipe. Besan Sev is a great snack to make in bulk as it stays fresh for months. They are made on all festive occasions. How you serve these sev often depends on how thick sev are. Fine sev are used for garnishing chaat. Thicker sev are served alone as a snack. My favorite way to serve sev drizzeled with cilantro chutney. To make sev you do need to use sev maker, which is a small gadget like for making noodles.
Recipe will serve 4.
Preparation time 10 minutes
Cooking time 15 minutes
Ingredients:
- 2 cups besan (gram flour)
- 1 teaspoon carom seeds crushed (ajwain)
- 1-1/2 salt
- 1/2 teaspoon red chili powder, adjust to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon asafetida (hing)
- 3 tablespoons oil
- 1/2 cup lukewarm water
- Oil to fry
Also need sev maker
Method
- Mix all the dry ingredients together, besan carom seeds, red chili, black pepper, and asafetida. Add the oil and mix it well.
- Add the water slowly to make soft and smooth dough. Dough is very sticky, I used a spoon to mix the dough in the beginning. Then oil the palm and knead the dough. Cover the dough and allow to rest for about 15 minutes.
- Greased sev maker with attachment. Place enough dough to fill the cylinder of sev maker and close. On other side, heat the oil in a frying pan on medium heat, frying pan should have about one inch of oil.
- Oil should be moderately hot, Note: when you place little piece of dough oil should sizzle and dough should come up slowly without changing color.
- Now hold the sev maker over frying pan, press the handle, sev will start coming out in to the oil. As sev is coming, slowly move the sev maker in circular motion.
- As you complete one circle stop. Fry both sides till they become light golden brown, and oil will stop sizzling. Sev is ready. Remove it using slotted spoon.
- Take them out over paper towel lined plate. And continue the same process for remaining dough.
- Let the sev cool completely, as it cools they will become crispy. Break sev lightly with your hand and sev is ready to serve.
Also try my recipe for Mathri – Salted snack
Hi Aunty , thanks for the lovely recipe
What is a good brand of sev maker to buy on Amazon USA or in the Indian grocery store in USA
Thx
sorry My sev maker is very old but check the recommended product list I have on my website
Hi Aunty, thx for the wonderful recipe, can you please suggest which brand sev maker to use ?
Thx
Hi… if some one donot have sev machine.. what to do than
Irum, for this you will need the sev machine, at least I am not aware
You can use a piping bag like the ones for icing cakes.
hi mama i made n came out very nyc
thx for sharing with us
Dear Manjula how do you make the green cilantro chutney to go with the sev?
Renu, Check this link https://manjulaskitchen.com/cilantro-chutney/
hello Manjula,
Your cooking shows are very good and I like them. My I know what best skillet that can be used for deep frying of besan sav ?
hello Manjula,
Your cooking shows are very good and I like them. My I know what best skillet that can be used for deep frying of besan sav ?
Can we make sev with jilebi bottle with hole?
My sev turn out to be hard .Not soft and light.Should I mix in meet ha soda?
Neeru, I don’t use soda, and they are always very crunchy and light, next time try may be making dough little softer
I do not have sev maker , can I make with mile I bottlr