Besan Sev

Besan Sev is a deep fried crisp crunchy and addictive farsan made with besan or gram flour . It is a great snack to munch on and makes a excellent tea time snack .

Besan Sev is a sev which is one of the most common sev that is made in our house . It is made on regular basis and is almost in stock throughout the year . Now you must be wondering why so ! Well this sev makes an excellent munch any time of the day ! We add it to our bhels , we make Sev Tameta nu shaak , add to our curds , serve it with onions and tomatoes and ofcourse it’s added to the murmuras for Sev Murmura , used as toppings for chats !

The sev is quite easy and has an excellent shelf life . You can store it in an airtight container for almost a month . However We normally make about 1 kg at a time and it lasts us almost a month . At times , i just pack it and take as a gift for friends .

Besan Sev is an excellent travel snack , you can even pack it for kids lunch box , when they carry two or three lunch boxes ! Here in Gujrat it’s a must to prepare it during Diwali Festival along with other farsans . The sev also makes an excellent addition to a variety of farsaans which are made during the festive season . If making for kids you could minus the chillies , and if you like it spicy , add more chillies . It’s a sev which can be customised as per your taste . Go ahead try it and you will agree with me .

Besan Sev is the last post for the 3 rd week of our September Mega Marathon where we are working under the theme Sweets and Snacks .

Besan Sev

Besan Sev

Ingredients

2 cups besan
1/4 tsp carom seeds
1/2 tsp red chilly powder
1/4 tsp baking soda
Large pinch asafoetida
Salt to taste
1/4 cup oil
Oil to deep fry

Method

Sieve the besan .
Add carom seeds , chilly powder , baking powder , asafoetida and salt .
Mix well .
Add oil and mix , once the oil is mixed knead the dough with water .
We are looking for a medium soft dough . A little softer than chapati dough.
Cover and let rest for 10 minutes .
Place the oil to heat .
In the meantime grease the Sev press machine and attach the medium sized mesh to it .
Take a nice chunk of dough and puut it into the sev press machine .
Heat oil in a deep pan and press and squeeze the machines lever . The sev will flow , rotate the machine in a circular motion over the pan to make sev .
When the sev come on the surface of oil , flip the sev and cook the other side till golden .
Drain the sev on a paper napkin to absorb the excess oil.
Roughly crush the sev to make small pieces.
Store in a air tight container when it cools down completely.

Besan Sev

Sweets and Snacks

Week 1 Sweets

Day1 Gajjar Halwa Spring Rolls

Day 2 Gajjar Halwa Cups with Badaam Pista Kesar Ice cream

Day 3 Motichoor Cheese Cake

Day 4 Kesari Mango Shrikhand with Roasted Almonds

Day 5 Kesari Phirni with Mango & Nuts

Day 6 Rabdi

Week 2 Gujrat – City Specific Specialities

Day 7 Dry Fruit Kachori – Jamnagar Special

Day 8 Papad nu Chavanu – Khambat Special

Day 9 Tum Tum – Nadiad Special

Day 10 Tikha Ganthia – Bhavnagar Special

Day 11 Leelo Chevdo – Vadodara Special

Day 12 Limbu Mari ne Sev

Week 3 Gujrat Festival Special

Day 13 Bajri na Vada

Day 14 Methi Poori

Day 15 Fulwadi

Day 16 Farsi Poori

Day 17 Sada Khakhra – in a griller toster

Print Recipe
Besan Sev
Course Snack, Tea Time
Cuisine Indian Cuisine
Prep Time 10 Minutes
Cook Time 20-25 Minutes
Servings
Course Snack, Tea Time
Cuisine Indian Cuisine
Prep Time 10 Minutes
Cook Time 20-25 Minutes
Servings
Instructions
  1. Sieve the besan .
  2. Add carom seeds , chilly powder , baking powder , asafoetida and salt .
  3. Mix well .
  4. Add oil and mix , once the oil is mixed knead the dough with water .
  5. We are looking for a medium soft dough . A little softer than chapati dough.
  6. Cover and let rest for 10 minutes .
  7. Place the oil to heat .
  8. In the meantime grease the Sev press machine and attach the medium sized mesh to it .
  9. Take a nice chunk of dough and puut it into the sev press machine .
  10. Heat oil in a deep pan and press and squeeze the machines lever . The sev will flow , rotate the machine in a circular motion over the pan to make sev .
  11. When the sev come on the surface of oil , flip the sev and cook the other side till golden .
  12. Drain the sev on a paper napkin to absorb the excess oil.
  13. Roughly crush the sev to make small pieces.
  14. Store in a air tight container when it cools down completely.
Recipe Notes

Besan Sev

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6 thoughts on “Besan Sev”

  1. It’s very similar to karappusa made in Andhra and yes they are super addictive. Love the way yours turned out Vaishali. I rely on Amma to be home to do these snacks.

  2. Yummy snack, as Amara said these are called karam poosa in Andhra means spicy sev. You have made it so perfect. If you still have them at home just break them a bit, add chopped onions and lime juice. Tastes amazing , my hubby and my son lives to have sev like that.

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