BESAN KI SEV | How to make BESAN KI SEV

By Archana Bhargava  |  5th Nov 2016  |  
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  • BESAN KI SEV, How to make BESAN KI SEV
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    8

    People

18

0

About BESAN KI SEV Recipe

Crunchy , delicious and spicy snack

BESAN KI SEV is an authentic dish which is perfect to serve on all occasions. The BESAN KI SEV is delicious and has an amazing aroma. BESAN KI SEV by Archana Bhargava will help you to prepare the perfect BESAN KI SEV in your kitchen at home. BESAN KI SEV needs 15 minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking BESAN KI SEV. This makes it easy to learn how to make the delicious BESAN KI SEV. In case you have any questions on how to make the BESAN KI SEV you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Archana Bhargava. BESAN KI SEV will surely satisfy the taste buds of your guests and you will get compliments from your guests.

BESAN KI SEV

Ingredients to make BESAN KI SEV

  • 1 cup gram flour or besan
  • 1 tsp red chilly powder
  • 1 tsp ajwain or carom seeds
  • 2 - 3 tbsp of oil for moyan
  • Pinch of haldi
  • salt to taste
  • 1/2 cup heeng water , which is made by soaking 1/2 tsp heeng in half cup of water
  • oil for Deep frying
  • Sev making hand machine

How to make BESAN KI SEV

  1. In a mixing bowl put together besan , red chilly powder , ajwain , haldi , salt and oil , mix well with your fingers
  2. Now by adding heeng water little by little knead a medium tight dough , but of smooth texture
  3. Knead it nicely for a smooth texture
  4. Leave it for 15 minutes to rest
  5. In the meantime heat oil in a heavy bottomed kadai , first on high then make it medium
  6. Now knead the dough once again with greased hands
  7. Take a sev making machine , attach the sev making plate in the mould
  8. Now put the dough in the mould and close it tightly
  9. Now start making sev directly in the hot oil , put as much it comes in the kadai , do not overload it
  10. Cook on medium heat , by turning them continuously , until becomes light brown and crispy
  11. To test whether it is done or not , just take one piece out and press with your fingers , if it crunchy then it means it is done , otherwise cook futher for few seconds
  12. Always fry them in small batches
  13. When done take them out in an absorbant paper
  14. In this way make all the sev
  15. When completely cools down then only put them in an airtight container
  16. You can easily store them for 15 days

My Tip:

You can add any other flavour also in the dough to make more tastier and different

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