Rajasthani
Besan Sev
- Duration: 30 minutes
- Serves: 4–5 people
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Spice Level: Low
Authenticity Slice
This yummy snack is light and airy in texture so make sure that the dough is made by adding only 2-3 tbsp of water at a time while binding it. If you add all of the water at once, the dough will get sticky and gluey and won’t evenly extrude from the besan press.
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Trivia Tadka
Besan sev is essential in most Indian chaats, from bhel puri to namkeen mixture! There are many varieties of sev, ranging from the very thick pepper flavoured ganthia to fine sev that is added to chaats. This is a basic sev recipe that can be had as is or added to different dishes.
Ingredients
- Chickpea flour (besan) (1 cup)
- MTR Haldi/Turmeric Powder (1 tsp)
- Asafoetida (hing) (1/2 tsp)
- Carom seeds (ajwain) (2 tsp)
- Salt (to taste)
- Hot oil (2 tbsp)
- Salt (to taste)
- Water (1/4–1/2 cup)
- Oil (for deep frying sev)
Method
- Heat oil in kadhai to deep fry the sev.
- Mix all the dry ingredients in a bowl. Add hot oil to it, and using 2 tbsp of water, start to bind the dough. Keep adding a little water until it is smooth and pliable.
- Add small quantities of dough to a sev maker/mould/press and press the sev directly into the hot oil. Cook for 2–3 mins until golden in colour.
- Remove it with a slotted spoon and drain on an absorbent paper. When cool, store in an airtight container for up to 3 weeks.
- Sprinkle it on your favourite chaat or have bowlful of it.
