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Besan ke Namkeen Sev is a gluten free fried tea time snack generally made during Diwali celebrations in India. Highly addictive and goes well on chaats too.

Besan ke Namkeen Sev

Besan ke Namkeen Sev is a gluten free fried tea time snack generally made during Diwali celebrations in India. Highly addictive and goes well on chaats too.
5 from 3 votes
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Course: Snacks
Cuisine: Indian
Keyword: Bengal Gram, Besan, Gluten Free, Vegan
Prep Time: 10 minutes
Cook Time: 45 minutes
Resting Time: 30 minutes
Total Time: 1 hour 25 minutes
Author: Renu Agrawal-Dongre

Equipment

  • Chakli Press / Sev Press

Ingredients

  • 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.
  • Chakli Press/Sev Press with required disc.

Instructions

  • In a bowl sift in the Besan, baking soda, red chilly powder, turmeric powder and salt.
  • Lightly crush the Ajwain seeds in between your hand and add it to the mix.
  • Add 1.5 tbsp oil and give everything a quick mix.
  • Add water and make a dough. The dough should not be stiff nor should be watery. Something similar to very very thick yogurt
  • 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.
  • 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.

Notes

  • 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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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu