Garlic Besan Sev | How to make Garlic Besan Sev

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BySujata Limbu
Created on 22nd Sep 2015
  • Garlic Besan Sev, How to make Garlic Besan Sev
Garlic Besan Sevby Sujata Limbu
  • Garlic Besan Sev | How to make Garlic Besan Sev (58 likes)

  • 0 reviews
    Rate It!
  • By Sujata Limbu
    Created on 22nd Sep 2015

About Garlic Besan Sev

This crunchy and tasty snack is perfect to pair along with your evening tea and also very easy to prepare.

Garlic Besan Sev is a delicious dish which is liked by the people of every age group. Garlic Besan Sev by Sujata Limbu is a step by step process which is best to understand for the beginners. Garlic Besan Sev is a dish which comes from Madhya Pradesh cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 3 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Garlic Besan Sev takes few minute for the preparation and 20 minute for cooking. The aroma of this Garlic Besan Sev make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Garlic Besan Sev will be the best option for you. The flavor of Garlic Besan Sev is unforgettable and you will enjoy each and every bite of this. Try this Garlic Besan Sev at your weekends and impress your family and friends.

  • Prep Time0mins
  • Cook Time20mins
  • Serves3People
Garlic Besan Sev

Ingredients to make Garlic Besan Sev

  • 1 cup besan
  • 2 tablespoon hot ghee
  • 1/4 teaspoon asafoetida (hing)
  • ½ teaspoon chilli powder
  • 2 teaspoon garlic powder
  • 1/4 teaspoon turmeric powder
  • Salt to taste
  • Oil as required for deep-frying

How to make Garlic Besan Sev

  1. Make a dough of the besan, ghee, asafoetida, chilli powder, garlic powder and turmeric powder, salt.
  2. You can use few tablespoons of water for this. Check seasoning.
  3. Fill this dough into the ‘sev’ press, use the attachment for medium thick sev and press out into hot oil.
  4. Use the ladle to gently separate, fry till crisp and light brown.
  5. Drain on paper towels, cool and store for up to a week,
My Tip: To make plain sev, don’t use garlic powder in the recipe

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