Besan Sev

1. 1
   mix · ~3 min

   Mix the dry ingredients.

   1.Add chickpea flour and rice flour to a mixing bowl.

   2.Add ajwain, turmeric powder, red chili powder, asafoetida, and salt.

   3.Mix well so the spices are evenly distributed.
2. 2
   mix · ~5 min

   Make a soft sev dough.

   1.Add 1 tbsp oil to the flour mixture and rub it in with your fingers.

   2.Pour in water little by little and mix into a soft, smooth dough.

   3.The dough should be soft enough to press easily, but not sticky.

   TIPIf the dough feels tight, add 1 tsp more water at a time. A stiff dough is hard to press and can crack.
3. 3
   prep · ~2 min

   Fill the sev press.

   Grease the inside of the sev press lightly with a few drops of oil. Fill it with the dough and close it securely.

4. 4
   fry · ~5 min

   Heat the oil and press in the sev.

   1.Heat oil for deep frying in a kadai over medium heat.

   2.Test with a tiny bit of dough; it should rise steadily without browning too fast.

   3.Press the dough directly into the hot oil in a circular motion.

   TIPKeep the oil at medium heat. Very hot oil browns the sev before it turns crisp, while low heat makes it greasy.
5. 5
   fry · ~6 min

   Fry until crisp.

   1.Fry the sev without overcrowding the pan.

   2.Turn gently once the bubbling reduces.

   3.Cook until crisp and light golden on both sides.
6. 6
   rest · ~10 min

   Cool the sev completely.

   Lift the fried sev out with a slotted spoon and let it drain and cool on a plate. Repeat with the remaining dough.

7. 7
   assemble

   Crush lightly and store.

   Once fully cool, break the sev into short pieces if you like. Store in an airtight container to keep it crisp.

8. 8
   serve

   Serve as a crunchy snack or topping.

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