Besan Sev (Crispy Indian Snack)

Besan Sev (Crispy Indian Snack)

Besan Sev (Crispy Indian Snack)

Besan sev is a popular savory crispy snack, which is made in almost every household in India. These noodle-like Sev are so tasty that when you start munching, it's often difficult to stop.  This is a quick and easy recipe. Besan Sev is a great snack to make in bulk as it stays fresh for months.  They are made on all festive occasions. How you serve these sev often depends on how thick sev are. Fine sev are used for garnishing chaat. Thicker sev are served alone as a snack.   My favorite way to serve sev drizzeled with cilantro chutney. To make sev you do need to use sev maker, which is a small gadget like for making noodles.
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Prep Time 10 minutes
Cook Time 14 minutes
Course snacks
Cuisine Indian
Servings 4 people


  • 2 cups besan (gram flour)
  • 1 teaspoon carom seeds crushed (ajwain)
  • 1-1/2 salt
  • 1/2 teaspoon red chili powder, adjust to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon asafetida (hing)
  • 3 tablespoons oil
  • 1/2 cup lukewarm water
  • Oil to fry

Also need sev maker


  • Mix all the dry ingredients together, besan carom seeds, red chili, black pepper, and asafetida. Add the oil and mix it well.
  • Add the water slowly to make soft and smooth dough. Dough is very sticky, I used a spoon to mix the dough in the beginning. Then oil the palm and knead the dough. Cover the dough and allow to rest for about 15 minutes.
  • Greased sev maker with attachment. Place enough dough to fill the cylinder of sev maker and close. On other side, heat the oil in a frying pan on medium heat, frying pan should have about one inch of oil.
  • Oil should be moderately hot, Note: when you place little piece of dough oil should sizzle and dough should come up slowly without changing color.
  • Now hold the sev maker over frying pan, press the handle, sev will start coming out in to the oil. As sev is coming, slowly move the sev maker in circular motion.
  • As you complete one circle stop. Fry both sides till they become light golden brown, and oil will stop sizzling. Sev is ready. Remove it using slotted spoon.
  • Take them out over paper towel lined plate. And continue the same process for remaining dough.
  • Let the sev cool completely, as it cools they will become crispy. Break sev lightly with your hand and sev is ready to serve.
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