Let’s learn to make a No-fail market-style Besan Sev recipe

In a mixing bowl, add besan and any optional spices like ajwain, red chili powder, and dry ginger powder.

Gradually add water, one to two tablespoons at a time, and knead until a smooth dough forms.

Grease the sev maker (Sancha) and its disc well before filling it with the dough.

Heat oil in a wide vessel on medium-high heat for frying.

Using the sev maker, press the dough into the hot oil, holding it from a little height to avoid burns.

Fry the sev until golden and crisp, keeping an eye on them to prevent burning.

Once fried, remove the sev from the oil and let them cool; they will continue to crisp up as they cool down.

Store the cooled sev in an airtight container.

Equipment Needed

Spice Level:

Dietary