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Photo of BESAN KI SEV by Archana Bhargava at BetterButter


Archana Bhargava
15 minutes
Prep Time
30 minutes
Cook Time
8 People
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Crunchy , delicious and spicy snack

Recipe Tags

  • Veg
  • Easy
  • Diwali
  • Indian
  • Frying
  • Snacks

Ingredients Serving: 8

  1. 1 cup gram flour or besan
  2. 1 tsp red chilly powder
  3. 1 tsp ajwain or carom seeds
  4. 2 - 3 tbsp of oil for moyan
  5. Pinch of haldi
  6. Salt to taste
  7. 1/2 cup heeng water , which is made by soaking 1/2 tsp heeng in half cup of water
  8. Oil for Deep frying
  9. Sev making hand machine


  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

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