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Besan Sev

Bindiya Sharma
10 minutes
Prep Time
25 minutes
Cook Time
6 People
Read Instructions Save For Later


I make this every year on Holi as we have quite a few guests around. You can make loads in advance as the sev keeps well, stored in an airtight container.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Maharashtra
  • Frying
  • Snacks

Ingredients Serving: 6

  1. Gramflour(Besan)- 2 cups
  2. Garlic paste- 1 tbsp
  3. Ajwain- 1 tsp
  4. Oil- 2 tbsp
  5. Red chilli powder-1/2 tsp
  6. Black pepper powder- 1/2 tsp
  7. Salt acc. to taste
  8. Oil for Deep frying


  1. In a large bowl combine the besan, garlic paste, ajwain, salt, oil, red chilli powder and black pepper powder.
  2. Mix well and knead into a smooth dough, adding a little water at a time.
  3. Let the dough rest for 10 minutes. It will be a little sticky.
  4. Take a sev press and oil it well.
  5. Make a cylinderical shape of the dough and gently place inside the press.
  6. Heat a kadhai/wok with oil till moderately hot.
  7. Press out the dough directly into the oil, a small batch at a time and fry till crisp.
  8. Drain well on paper towels.
  9. Store in an airtight container when cool.

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