Besan Ke Namkeen Sev is a gluten-free ** fried snack generally made during Diwali celebrations in India. They are a favourite tea time munching snack and highly addictive.
You can jump to the recipe, but you will miss the tips and tricks mentioned in the post
What is Besan?
They are typically made using Besan aka Gram flour or Channa dal flour. Besan is a flour made by grounding channa dal. Raw or roasted gram beans can be used to make this flour. Ingredients made using Roasted gram flour is more flavourful but has a slightly bitter taste. It is always advisable to slightly roast it, cool it completely and then ground it. It increases the shelf life of the flour as channa dal tends to absorb moisture.
I know you must be thinking about why I am saying all this. The flour is easily available in the market, but to date, many do ground it. My mom does it in our home mill to date. Gram flour is one of the most popular gluten-free flour used in Indian cooking. A lot of recipes like Besan Pakodi, Vegan Chickpea Tomato Omelette, Instant Khaman Dhokla etc are made using this flour.
Today’s Recipe of Besan Ke Namkeen Sev
Needless to say, it is also used in different Diwali or festive snacks. So coming to today’s recipe of Namkeen Sev, this recipe we are using for ages and is again a recipe I learnt from my mom.
Thickness of Sev
The thickness of the sev can vary as required and also the spice level. However, we will require a Chakli press or a Sev Press to make this sev. It comes with a different size disc and the size of the sev can be adjusted depending on the disc used. The same recipe can be used for all the different sizes.
The recipe can easily be doubled or tripled. This Namkeen sev has a good shelf life as they are fried. It is best to store them in an airtight container when cooled completely.
I have shared this recipe a few years ago. Today I am just updating it with more pics and content. i.e. A little more about the flours, equipment used and the way the recipe can be used to make different types. I am sharing this with our group “Foodies_RedoingOldPost” where we would be updating our old posts with content or pics every 2 weeks.
So for the Eighth week of #Foodies_RedoingOldPost_8 (20-Sept-2019), I am updating my Besan ke Namkeen Sev recipe.
And this Diwali apart from making a few sweets from my collection of sweets for Diwali, I am going to make this typical Gujarati style Masala Farsi Puri and Pearl Millet and Almond Cookies from Mayuri’s Blog. Mayuri has a wonderful collection of traditional Gujarati recipes for Diwali. What are you going to make this Diwali? Comment below, or if you need more recipes, do let me know. I will try my best.
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So here goes the recipe for Besan ke Namkeen Sev :
Besan ke Namkeen Sev
- Chakli Press / Sev Press
- 500 gms Gram Flour Besan
- 1.5 tbsp Oil
- a pinch of baking soda (do not add more, optional if Besan is used less than quantity mentioned)
- 1 tbsp Ajwain seeds (Carom seeds)
- 1 tsp Red chilly powder (or as per taste)
- 1/2 tsp Turmeric powder
- 1/2 tsp
Gluten Free Asafoetida (Hing) **Please see Notes
- Salt to taste
- Room temperature water for kneading
- Oil for frying.
- In a bowl sift in the Besan, baking soda, red chilly powder, turmeric powder and salt.500 gms Gram Flour, a pinch of baking soda, 1 tsp Red chilly powder, 1/2 tsp Turmeric powder, 1/2 tsp Gluten Free Asafoetida, Salt to taste
- Lightly crush the Ajwain seeds in between your hand and add it to the mix.1 tbsp Ajwain seeds
- Add 1.5 tbsp oil and give everything a quick mix.1.5 tbsp Oil
- Add water and make a dough. The dough should not be stiff nor should be watery. Something similar to very very thick yogurtRoom temperature water for kneading
- Let the batter rest for at-least 30-40 minutes so that the besan absorbs water.
- Heat oil in a kadai/Wok. Just fill the kadai with half oil. We need space for the oil/bubbles to come up.Oil for frying.
- In the meantime grease the Chakli/Sev press and the disc with oil.
- Add in the batter and close.
- Once the oil is medium hot add a drop of besan. It should come up immediately. It means your oil is ready.
- Now on medium stove, start making sev, by pressing it and moving it in circles from outside to inside of the wok.
- You would be able to make some round mesh.
- Do not overlap too much as the sev might get stick and not cook properly.
- On Medium stove, let it cook on one side.
- Once you see it floating upwards or the bubbles disapper, it is time to flip.
- Flip an cook on the other side until golden brown.
- Remove it in a strainer or on an absorbent paper.
- Once cooled crush them with you hand and store them in an airtight container.
- They stay fresh for at least 15-20 days.
- The consistency of the batter is the key. No Runny and not very thick batter.
- Fill the wok with oil only half, as the batter has baking soda, bubbles will form and the oil will come up for the first 2-3 mins.
- Adding more amount of baking soda will produce more bubbles in the oil. So do not add more.
- Cooking on slow is essential or else you would burn the sev.
- Do not flip too early or you will break the sev.
- ** Asafoetida (Hing) powder available in shops contains wheat and is not gluten-free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)
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