Besan sev

BESAN SEV

INGREDIENTS

• Besan – 1 cup
• Water – ¼ cup [ approximately ]
• Turmeric pwdr – ¼ tsp or a generous pinch
• Hing – a generous pinch
• Salt to taste
• Oil – ½ or 1 tsp for dough [ optional ]
• Oil to deep fry
• Chakli press with fine hole discs

PREPARATION

Sieve the besan .

METHOD

Take the besan in a big plate with hing + turmeric + salt + 1 tsp oil and mix well with clean hands .

Now add water little by little and knead it into a smooth and soft dough.

Heat oil in a deep kadai .

Grease  the chakli press with little oil .

Take a small portion of dough and roll it into a log and put into the chakli press.

Check the oil temperature by putting a tiny piece of dough in the oil ,if the dough raise up immediately – it means the oil is ready for frying .

Lower the flame to medium ,and press the sev directly into the hot oil in a circular motion .

Once the chakli rises to the surface ,turn and cook on the other side.

Fry till the bubbling and sssshhhh fry noise stops .

It gets fried fast as they are fine ,see that the colour doesn’t  darken .

Drain and remove on absorbent paper .

Once cooled ,transfer to a air tight container .

Shelf life 2 weeks.

VARIATION – These are soft sev ,not crispy .They are used for chaats etc .For crispy sev you can add rice flour .

Refer to the recipe here – Plain sev

NOTES

1. You can add spices of your taste like pepper pwdr / chilli pwdr / ajwain / crushed garlic or garlic pwdr etc
2. You can make plain version ,sprinkle chaat masala / chilli pwdr / black salt while serving .
3. Instead of water use vegetable puree to knead the dough like palak /coriander /mint etc

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