Besan Sev | Sev | Besan Ke Sev | How to make Sev

Besan Sev, also commonly known as sev a popular Indian snack consisting of small pieces of crunchy noodles made from gram flour (Besan in Hindi).

It is the main ingredient used in a topping in world-famous street food chaat like bhel puri or any other chaat. It can also be eaten as a standalone snack anytime. Also, you can enjoy them along with Meethi Boondi, Ladoo, and even Ghevar. In the market, various varieties and flavors of sev like aloo, palak, pani puri, plain, tomato, and bhujia are available, but I always like the plain besan sev. 

Holi is around the corner, and ghevar is the most popular sweet dish; prepared during the Holi celebration is incomplete without any namkeen. In my house, we always eat this besan sev along with the ghevar to balance the sweetness of the ghevar. 

In this recipe, Asafoetida (hing in Hindi) and more (oil) used is slightly more than the normal sev as I am sharing this recipe especially to be eaten with ghevar, sweet boondi, any other sweet or as a side dish with any meal, teatime, or any time of the day. These are slighlty soft and crunchy. You can always use this for chaats if you like the additional asafoetida flavor or make these two amendments to the below recipe – add one pinch of asafoetida and three tablespoons of oil (more), and add tumeric powder to use them in chaat.

This recipe is a four ingredients recipe – gram flour, salt, oil, and salt. A soft dough is first prepared, then transferred into a press machine and pressed to form thin strands, which are deep-fried. The thickness depends on the machine molds; I recommend using the mold which prepares the thinner strands.

Making them at home is not difficult. This recipe is the easiest and fastest to make at home. It does not take much time to fry them. Make them in a lot and store them for a few weeks in an airtight container.

Other farsan recipes like tikka gathiya, bhavnagari gathiya, and papad chivda are already available on my website.

Plus you can also have a look at our other collections:

Indian Breakfast Recipes
Indian snacks Recipes
Indian Lunch Recipes
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Indian Fasting Recipes
Indian Desserts Recipes

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How to make Besan Sev at home Step by Step Instructions

1. In a mixing bowl, take 250 grams of gram flour and sift the flour.
   
   
2. Add salt as per taste, ¼ tsp of asafoetida, and 4 tbsp of oil to the flour.
   
3. Mix all the ingredients well with your hands. Take some flour in your hand and hold it tightly, and the flour should be able to hold its shape.
   
4. Add water in batches and knead a semi-soft dough. The dough might be slightly sticky.
   
5. Add very little water to the dough. Cover it with a plate and let the dough rest for 10 minutes. Note – Water will soften the dough and will help to knead the dough after rest. 
   
6. After 10 minutes, knead the dough well for a few minutes.
   
   
7. Add little water at a time and knead the dough until it is soft and smooth in texture.
   
8. Grease the sev machine with oil.
   
9. Dip the spoon in water. Transfer the batter into the sev machine with the help of the spoon and close the device.
   
10. Drop a little dough in the oil, and it pops up instantly. The oil is perfect for frying.
    
11. Now press circularly, rotate the machine, and drop the sev into the hot oil.
    
    
12. Do not flip the sev to the other side immediately. Let the sev fry for a minute.
    
13. Flip and fry the sev on the other side. Note – It does not take much time to fry. It takes 1 to 2 minutes to fry them. Ensure the yellow color of the sev is retained and not changed.
    
14. Drain them on a kitchen napkin.
    
15. Store in an air-tight container and enjoy them at tea time or anytime. The shelf life of the sev is a month.