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
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.
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
| Prep Time | 10 Minutes |
| Cook Time | 20-25 Minutes |
| Servings |
|
- 2 cups besan
- 1/4 tsp carom seeds
- 1/2 tsp red chilly powder
- 1/4 tsp baking soda
- pinch Largeasafoetida
- Salt to taste
- 1/4 cup oil
- Oil to deep fry
Ingredients
|
|
- 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.
Perfectly made Sev. This is a classic snack and everyone in my husband’s home love it. I am lazy to fry them at home and get from store when needed.
This is surely an addictive one and must say is the most common across all indian states..very lovely pick and enjoyed your week of gujju snacks Vaishali!
There is no doubt in my mind that these are super addictive. My family loves it and as Suma mentioned, I rely on store bought ones 🙂
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.
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.
Besan sev looks so addictive and would love to munch them anytime. We also make similar kind of sev using besan in Tamilnadu. Perfect for evening snacks