Homemade Besan SevVeg
Learn how to make crispy, delicious homemade Sev with this easy recipe! This classic Indian chickpea flour snack is perfect for munching on its own, adding a crunch to your favorite appetizers, or topping off chaat dishes. Using just a few simple ingredients like besan, spices, and oil, you can whip up this versatile treat right in your own kitchen. Follow these step-by-step instructions to master the art of frying fresh, crispy Sev that beats any store-bought version!
Ingredients
2 cups Gram Flour (besan)
1 tsp Turmeric Powder
1 tsp Carom Seeds (Ajwain)
1 tsp Red Chilli Powder
1 tsp Asafoetida Powder (Hing)
to taste Salt
6 tsp Groundnut Oil
as needed Water
For deep frying Groundnut Oil
Instructions
1
Sift the besan into a large mixing bowl to remove any lumps, ensuring a smooth dough that won't clog the sev maker.
2
Add the turmeric, salt, hing, and ajwain powder. If you want a spicy version (Tikha Sev), add the red chili powder now.
3
Add 2 tablespoons of oil to the dry mix and rub it in with your fingertips until the flour has a crumbly texture.
4
Gradually add water and knead into a soft, smooth, and slightly sticky dough. Do not make it too hard, or it will be difficult to press through the machine.
5
Grease the inside of your Sev/Gathiya maker and the fine-hole disc (jali) with a little oil.
6
Heat oil in a deep pan on medium-high heat. To test, drop a small piece of dough; it should rise to the surface immediately.
7
Hold the sev maker over the hot oil and turn the handle to press the dough out in a circular motion directly into the oil.
8
Fry for about 1–2 minutes on each side until the "hissing" sound of the oil subsides and the sev turns a light golden yellow.
9
Carefully remove the sev using a slotted spoon and drain on paper towels.
10
Once completely cool, break the circles into smaller pieces and store in an airtight container.
