How to Make Crispy Besan Sev at HomeVeg

Master the art of making crispy, authentic Gujarati Besan Sev at home with this easy, foolproof recipe! Made with simple pantry staples like chickpea flour (besan), salt, red chili powder, turmeric, and a touch of oil, this savory snack is perfectly crunchy, flavorful, and incredibly addictive. Follow this step-by-step guide to achieve light, golden sev that's far better than store-bought. Enjoy it as a tea-time snack, use it to top chaats, poha, or upma, or add it to your favorite farsan mixes.

Prep:15 min

Cook:5 min

Total:20 min

Serves:450g

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Instructions

Sift the chickpea flour to remove any lumps.

Add salt and chili powder to the flour and mix well.

Stir in most of the oil (reserve a little for later) and gradually add cold water.

The dough will be quite sticky; use a spoon to bring it together, then oil your hands and shape the dough into a log.

Select your preferred disk (the medium-sized disk is recommended for a crispy result) and place it into the machine.

Place your dough log inside and press it down, then secure the lid.

Heat fresh sunflower oil in a deep pan.

Test the oil by dropping a small piece of dough; if it rises in 2-3 seconds, the oil is at the correct temperature.

Hold the machine over the hot oil, turn the handle clockwise to release the dough while moving your hand in a circular motion. Turn the handle anti-clockwise to stop the flow.

Fry until the sizzling subsides and the Sev is crispy and light in color.