Sev recipe, Homemade Sev recipe, Besan Sev for Chaats, Snacks (2024)

Sev Video

सेव रेसिपी | बेसन सेव | घर पर सेव बनाने की विधि | चाट के लिए सेव - हिन्दी में पढ़ें (Sev in Hindi)

Like Sev recipe

1. Sevalso calledBesan SevorHomemade Sevis made off a dough of besan, oil and spices. Besan Sev has the appearance of noodle type deep fried snack. See the collection of recipes using sev which we love. Given below are some very popular recipes using sev.
   • Sev Usal
   • Corn Sev Puris
   • Sev Tameta

Dough for besan sev

1. To prepare the dough of besan sev, put the besan aka gram flour in a deep bowl.
   
2. Add the hot oil. This provides a crumbly texture to the besan sev.
   
3. Add turmeric powder.
   
4. Add the hing.
   
5. Add salt to taste. To perk up the flavour, to make it spicy, you can add a little red chilli powder and black pepper powder.
   
6. Add approx. 5 tbsp of water.
   
7. Combine all the ingredients and mix well.
   
8. Knead into a soft, smooth dough. While kneading the dough if you feel that the dough is too sticky, grease your hands with little oil and continue kneading. This will prevent the dough from sticking to your hands. Keep aside.
   

How to make besan sev recipe

1. To prepare the besan sev, keep the oil to heat in a kadhai or a deep non-stick pan.
   
2. Meanwhile, take a sevai machine, fit mold with medium thick hole plate and grease the sev "press" mould with little oil. If you wish to make nylon sev or jini sev then make use of the disc with minutest holes.
   
3. Transfer the dough into the sev press. Press it properly.
   
4. Cover it with the lid.
   
5. To check if the oil is properly hot at the right temperature, drop a small dough ball in the oil. If it comes on top immediately then the oil is very hot. If it comes on top after a long time then the oil is not hot enough. If it comes on top after a few seconds, then the oil is ready to fry the sev.
6. Hold the sev press over pan, turn the handle of machine and press out few thin strands of sev into hot oil. As strands are starting to fall into the oil, slowly move machine in a circular motion to form a single layer. Multiple layers will yield uncooked sev. After a single layer, stop there and reverse the handle a bit to stop the sev from coming out.
   
7. Deep-fry on a slow flame till it turns very light brown in colour from the bottom.
8. Flip and fry on the other side. Flip and fry multiple times till the sev is evenly cooked from all sides. Do not cook once the bubbling sound stops, as it will just make the sev bitter on over frying.
   
9. Carefully remove the sev with the help of a slotted spoon and drain on absorbent paper.
   
10. Keep asidebesan sev ( homemade sev)to cool for 5 to 10 minutes. If not cooled, the sev will be soft and not crispy. Transfer the sev into a deep bowl.
    
11. Break thebesan sev ( homemade sev)into pieces using your fingers.
    
12. Store the crispy besan sev ( homemade sev) in an air-tight container and use as required.
    
13. Enjoy the besan sev with a cup of piping hot masala chai. You can even use the homemadebesan sev in making chaat like sev puri, sukha bhel, sev usal. You can sprinkle over dahi batata puri, ragda patties, aloo tikki chaat etc. Also, you can use it to make sev tomato shaak, sev murmura.

Masala Sev

1. If you liked Sev recipe, then see our variations of sev recipes we have for you. Try our masala sev. You can also see the detailed step by step photos of masala sev.

   Ingredients for Masala Sev
   2 cupsbesan (bengal gram flour)
   2 tbsphotoil
   1/2 tspturmeric powder (haldi)
   1/4 tspasafoetida (hing)
   1/2 tspred chilli powder
   saltto taste
   oilfor greasing
   oilfor deep-frying

   
   
   1. Combine all the ingredients in a deep bowl, mix well and knead into a semi stiff dough using enough water. Keep aside.
   2. Grease the sev "press" with the smallest holes with little oil, transfer the dough into it, press it properly and cover it with the lid.
   3. Heat the oil in a deep non-stick pan, press out thin strands of the sev into the hot oil, a few at a time and deep-fry on a slow flame till it turns very light brown in colour from all the sides. Drain on an absorbent paper.
   4. Repeat step 3 to deep-fry the remaining sev in 3 more batches.
   5. Keep aside to cool themasala sevfor 5 to 10 minutes.
   6. Transfer themasala sevinto a deep bowl and break into pieces using your fingers.
   7. Storemasala sevin an air-tight container and use as required.
   
   

Palak Pudina Sev

1. If you likedSev recipe, then see our variations of sev recipes we have for you. Try ourpalak pudina sev. You can also see the detailed step by step photos of palak pudina sev. Makes 3 cups of sev.

   Ingredients of Palak Pudina Sev
   3/4 cuprice flour (chawal ka atta)
   1 cupbesan (bengal gram flour)
   1 tbspoil
   saltto taste
   1/4 tspoilfor greasing
   oilfor deep-frying

   To Be Blended Into A Smooth Paste
   1 cuproughlychopped spinach (palak)
   1/2 cupmint leaves (phudina)
   1 tbsproughlychopped coriander (dhania)
   1 tsproughlychopped green chillies
   1/2 tsproughlychopped garlic (lehsun)
   2 tsplemon juice
   saltto taste
   1/2 cupwater

   Methodof palak pudina sev

   1. Combine all the ingredients, including the prepared paste in a deep bowl and knead into a soft dough.
   2. Grease the sev "press" mould with little oil, transfer the dough into it, press it properly and cover it with the lid.
   3. Press out thin strands of the sev into the hot oil, a few at a time and deep-fry on a slow flame till it turns very light brown in colour from all the sides. Drain on an absorbent paper.
   4. Keep aside to cool for 5 to 10 minutes.
   5. Transfer the sev into a deep bowl and break into pieces using your fingers.
   6. Store in an air-tight container and use as required.
   
   

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