Besan Sev
Crispy, golden strands of savory chickpea flour noodles, perfect for snacking on their own or for adding a delightful crunch to chaat dishes. This classic Indian namkeen is a festival favorite and surprisingly easy to make at home.
For 8 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, sift the besan and rice flour. Add the ajwain, turmeric powder, red chili powder, hing, and salt. Whisk well to combine all dry ingredients.
- c.Heat 2 tbsp of oil until it's quite hot. Carefully pour this hot oil (this is called 'moyan') over the flour mixture. Use a spoon initially, then your fingertips to rub the oil into the flour until it resembles coarse breadcrumbs.
- d.Gradually add water, a little at a time, and knead to form a soft, smooth, and pliable dough. The dough should be soft and slightly sticky, not stiff.
- 2
Step 2
- a.Set Up the Sev Maker
- b.Choose the disc for fine sev and attach it to your sev maker (sev press or sancha).
- c.Grease the inside of the sev maker cylinder and the disc with a little oil to prevent the dough from sticking.
- d.Shape the dough into a log and place it inside the greased cylinder.
- 3
Step 3
- a.Heat Oil for Frying
- b.Pour the remaining 2 cups of oil into a heavy-bottomed kadai or deep pan. Heat over medium flame.
- c.The oil should be moderately hot, around 175°C (350°F). To test, drop a tiny piece of dough into the oil. It should sizzle and rise to the surface steadily. If it browns too quickly, the oil is too hot; if it sinks, the oil is not hot enough.
- 4
Step 4
- a.Fry the Sev
- b.Hold the sev maker directly over the hot oil. Turn the handle to press the dough out into the oil, moving in a circular motion to form a large, flat spiral.
- c.Fry for 1-2 minutes on one side. You will notice vigorous bubbling. Once the bubbling subsides significantly, carefully flip the sev spiral using a slotted spoon.
- d.Fry the other side for another minute until it is light golden and crisp. Avoid over-browning.
- e.Work in batches to avoid overcrowding the pan, which can lower the oil temperature.
- 5
Step 5
- a.Drain and Cool
- b.Once crisp, remove the sev from the oil with a slotted spoon, allowing excess oil to drip back into the pan.
- c.Place the fried sev on a wire rack or a plate lined with paper towels to drain further.
- d.Let the sev cool completely at room temperature. It will become even crispier as it cools.
- e.Once cooled, gently break the sev spirals into smaller, bite-sized pieces.
- 6
Step 6
- a.Store
- b.Store the completely cooled besan sev in a clean, dry, airtight container.
- c.It will stay fresh and crispy for up to 3 weeks at room temperature.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough consistency is key. It must be soft and pliable. A stiff dough will be very difficult to press and will result in hard sev.
- 2Fry on a consistent medium heat. If the heat is too high, the sev will brown quickly but remain uncooked inside. If it's too low, it will absorb excess oil and become greasy.
- 3Adding rice flour is optional but highly recommended for an extra crispy texture that lasts longer.
- 4Ensure the sev maker is greased well before each batch to prevent the dough from sticking and ensure smooth extrusion.
- 5Wait for the sev to cool completely before storing it in an airtight container to maintain its crispness.
Adapt it for your goals.
Palak Sev (Spinach Sev)
For a vibrant green color and added nutrients, blend a handful of blanched spinach into a smooth puree and use it along with water to knead the dough.
Lahsun Sev (Garlic Sev)Lahsun Sev (Garlic Sev)
Add 1-2 teaspoons of finely minced garlic or garlic paste to the dough for a pungent, savory flavor.
Spicy SevSpicy Sev
Increase the red chili powder to 1.5 teaspoons and add 0.5 teaspoon of black pepper powder for an extra kick.
Thick Sev (Gathiya)Thick Sev (Gathiya)
Use a sev maker disc with larger holes to create a thicker, softer noodle-like snack known as gathiya.
Why this is on our healthy list.
Good Source of Protein
Besan, or chickpea flour, is a rich source of plant-based protein, which is essential for building and repairing tissues and supporting muscle health.
Naturally Gluten-Free
This snack is made entirely from chickpea and rice flour, making it a great gluten-free option for individuals with celiac disease or gluten sensitivity.
Aids Digestion
The inclusion of traditional spices like ajwain (carom seeds) and hing (asafoetida) is known to help prevent indigestion and bloating.
Rich in Fiber
Chickpea flour provides a good amount of dietary fiber, which supports digestive health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
Frequently asked questions
This usually happens for two reasons: the dough was too stiff and dry, or the sev was fried on very low heat for too long. Ensure your dough is soft and pliable, and fry on a consistent medium heat.