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    Home » Festivals » Diwali Recipes » Diwali Namkeen

    Sev Recipe (Homemade, Thin, Besan Sev)

    Published: Oct 24, 2013 · Last Modified: Apr 28, 2020 by Kanan Patel / 8 Comments

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    besan sev pin

    Homemade besan sev recipe! A crispy, savory snack made from besan (gram flour or chickpea flour). It is usually made during Diwali (Indian festival) to add in different chivda, mixture recipes. This can be used in many chaat recipes.

    besan sev recipe

    What is sev? 

    Sev is like thin, crunchy noodles made from chickpea flour. The batter-like dough is made from chickpea flour and is seasoned with salt, pepper and turmeric powder. Then pressed into the sev maker to form thin noddles. These noodles are directly formed into the hot oil and deep-fried till crisp.

    The thickness of sev:

    • Mostly the save maker comes with three different discs for the various sized thickness of sev.
    • Very fine (thin sev or jini sev) - it is known as nylon sev. It is mainly used in chaat recipes like sev puri, radga patties. Use this same recipe with disc w/ very tiny small holes.
    • Medium thickness - Same as shown in this recipe. This verity is mainly used while making chivda or any other Diwali namkeen mixtures.
    • Thick sev - This is eaten as a snack as such or with a cup of tea or coffee. Here is the recipe - tikha gathiya.

    Different flavors:

    • Today I am sharing the plain sev recipe. But in the market, you will find many different flavored ones e.g.
    • Aloo sev (also known as aloo bhujia)
    • Palak sev 
    • Tomato sev
    • Mint sev

    You will need the sevai maker or press to prepare this snack. Making sev without sev maker is not possible.

    How to make sev?

    1) Take besan, black pepper powder, turmeric powder and salt in a bowl. Mix well.
    besan and spices in a bowl

    2) Add hot oil. Mix it well, it will have a crumbly texture.
    adding oil to flour mixture

    3) Then make the dough by adding little water at a time and make a soft, smooth dough. It is a very sticky dough, I just used a spoon to mix the dough in the beginning. Then at the end, I grease the hand with little oil then smooth out the dough (forgot to take this pic but you will see how the dough looks little later).
    dough for besan sev

    4) Now use your sev maker machine with a disk which has tiny small holes. Grease the inside of it with little oil. On the other side, heat the oil in a pan on medium heat for deep frying the sev.
    sev maker with thin sev disc

    5) Now fill the container with prepared dough and close it tightly.
    adding dough to sev maker

    6) As you twist the handle sev will come out from the bottom holes.
    sev coming out from sev maker

    7) Now check the oil, it should be hot now. Drop a pinch of dough in the oil. If it comes on top immediately then the oil is too hot. If it comes on top after a long time then the oil is not hot enough. If it comes on top after 1-2 seconds, then the oil is ready to fry.

    8) Now hold the machine over the pan, turn the handle and thin sev will come out. These are starting to fall into the hot oil. As it falls into the oil, slowly move the machine in a circular motion.
    dropping sev into hot oil

    9) As you complete one circle, stop there and reverse the handle a bit to stop the sev from coming out.
    frying sev

    10) Fry both the sides till it becomes crispy. You will see it will stop bubbling, that time sev is ready. Remove it using a slotted spoon.
    removing fried sev using slotted spoon

    11) And place it on the paper towel-lined plate. And continue the same process for remaining dough.
    fried besan sev on paper-towel lined plate

    12) Let it cool completely, as it cools it will become crispier. Then break it and crush it lightly with your hand and sev is ready to serve.
    crushed sev into small pieces

    store them in an airtight container. It stays good for 2-3 weeks. 

    Serving Ideas:

    • You can have it as a snack with a cup of tea/coffee.
    • Use in making chaat like sev puri, sukha bhel, dahi puri. You can sprinkle over kachori chaat, ragda patties, aloo tikki chaat and so on.
    • Many times I use in making sev tomato shaak.
    • Add into vagharela mamra or add into cereal chivda.
    how to make sev recipe

    Check out more Diwali snacks recipes
    Namak pare // Methi mathri // Shakkar para // Chakli // Chiwda namkeen

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    besan sev recipe
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    Sev Recipe (Homemade, Thin, Besan Sev)

    4.84 from 6 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Sev recipe – it is made from gram flour aka besan and seasoned with salt and pepper.
    Author: Kanan
    Course: Snack
    Cuisine: Indian
    Calories: 390kcal
    Servings 2 cups
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 1 cup Besan (gram flour)
    • ¼ teaspoon Black pepper powder
    • Salt to taste
    • ¼ teaspoon Turmeric powder
    • 1 tablespoon Hot oil
    • ⅓ cup Water
    • Oil for frying
    Prevent your screen from going dark

    Instructions 

    Making the dough

    • Take besan, black pepper powder, turmeric powder and salt in a bowl. Mix well.
    • Add hot oil. Mix it well, it will have a crumbly texture.
    • Then make the dough by adding little water at a time and make a soft, smooth dough. It is very sticky dough so you may need to grease your hand halfway through.

    Making sev recipe:

    • Now use your sev maker machine with a disk which has tiny small holes. Grease the inside of sev maker with little oil.
    • On the other side, heat the oil in a pan on medium heat for deep frying.
    • Now fill the container with prepared dough and close it tightly.
    • As you twist the handle sev will come out from the bottom holes.
    • Once the oil is hot, hold the machine over the pan, turn the handle and thin sev starting to fall into the hot oil. As it falls into the oil, slowly move the machine in a circular motion.
    • As you complete one circle, stop there and reverse the handle a bit to stop coming out.
    • Fry both the sides till it becomes crispy. You will see it will stop bubbling, meaning it is ready. Remove it using a slotted spoon.
    • And place it on the paper towel-lined plate. And continue the same process for remaining dough.
    • Let it cool completely, as it cools it will become crispier. Then break it and crush it lightly with your hand.
    • Once cools completely you can store in an airtight container.

    Notes

    For a variation, you can add spice powders like red chili powder, crushed dried mint, amchur or any other ready masala.

    Nutrition

    Serving: 0.5cup | Calories: 390kcal | Carbohydrates: 13.5g | Protein: 5.2g | Fat: 35.6g | Saturated Fat: 4.6g | Cholesterol: 0mg | Sodium: 306mg | Potassium: 200mg | Fiber: 2.5g | Sugar: 2.5g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Vaishali

      May 27, 2020 at 6:37 am

      Hi Kanan, yr recipe is v gud. I made. It really turned out v well. Thanx.

      Reply
      • Kanan Patel

        May 27, 2020 at 3:21 pm

        Very glad to know

        Reply
    2. Laequddin Qureshi

      April 29, 2020 at 3:18 am

      Nice , seems easy to make for newcomers , I will try it today.

      Reply
      • Kanan Patel

        April 29, 2020 at 7:08 am

        Hope you like it
        Happy cooking!!

        Reply
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