Crisp, thick and tasty sev made from besan (gram flour). Besan sev is a Vegan, Gluten-free quick, savory Indian snack made during festivals.
It can be served as tea time snack, can be used in many chaat recipes, or made during Indian Festivals like Diwali as a savory snack or to add in different chivda, Namkeen mixture recipes.
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Notes and pro-tips
You can add ajwain as a flavoring or spices like red chili powder, dry ginger powder, etc. in this recipe.
The consistency of the sev dough is very important. Add water one to two tablespoons at a time and knead well until all the water is incorporated.
It is important to take a wide vessel while frying. This will help you in frying them easily and they won’t get burnt.
Sev will continue to crisp up as it cools down after it has been taken out of the hot oil.
Keep oil at medium-high when adding the sev.
This recipe is quite easy to make only part to take care of is not to burn your hand or face while frying them and hold the machine tight with your hand.
Make sure to grease the sev Sancha, its disc, and the handle very well before adding the dough into it.
Sev will burn quickly, so keep an eye while frying.
Do not add baking soda into the dough, else sev will turn out oily.
While making sev, hold the sev maker from a little height, else your hand may burn.
You can have it as a snack with a hot cup of masala tea or coffee.Use as topping on chaat like sev puri, bhel puri, dahi puri, dal pakwan, samosa chaat, kachori chaat, ragda pattice, aloo tikki chaat and so on.I also use it in making Gujarati sev tomato nu Shaak.You can also add into chivdas, vagharela mamra, or any kind of add namkeens.
Keep sev in an airtight container. These stay good and fresh for up to 15 -20 days.
If you are a beginner and not an experienced cook instead of molding sev directly in oil, follow this method –Grease a perforated ladle (One that is used for frying foods). Press the dough from the mould to make a circular shape on that ladle. Dip the ladle in the hot oil. After few seconds, you can see that the shaped dough comes off from the ladle. And then fry them.
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Detailed Recipe
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