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 .
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
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
Day 3 Motichoor Cheese Cake
Day 6 Rabdi
Week 2 Gujrat – City Specific Specialities
Day 9 Tum Tum – Nadiad 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