Besan Sev is a classic Indian snack made from besan (gram flour), delicately seasoned with spices and deep-fried to golden perfection. These crisp, noodle-like strands are a staple during festive occasions like Diwali, where they’re often added to namkeen mixtures, chivda, or served as a standalone treat. With their irresistible crunch and mild spice, besan sev also make a fantastic topping for popular Indian chaats like bhel puri, sev puri, and dahi puri.
Making besan sev at home not only ensures better taste and freshness but also allows you to customize the flavor to your liking—whether you prefer it plain, slightly spicy, or infused with a hint of ajwain or garlic. This recipe is simple and requires just a few pantry ingredients, making it a perfect savory snack you can whip up anytime.
Whether you’re preparing for a festival, entertaining guests, or simply craving something crispy with your evening tea, homemade besan sev is a crunchy delight that’s sure to satisfy!
What is sev?
Sev is a crispy Indian snack crafted from chickpea flour, pressed into fine strands and deep-fried to golden perfection—light, crunchy, and full of flavor Sev. To prepare it, a soft, pliable dough is made by combining besan with a touch of turmeric for color, salt for seasoning, and a hint of pepper for mild heat. This spiced dough is then loaded into a sev press or mold, which extrudes it into delicate threads directly over hot oil. The strands are fried until they turn golden and crisp, resulting in a light, crunchy treat that’s perfect on its own or as a topping for chaat and snack mixes Sev.
The thickness of sev:
Extra Fine (Jini Sev or Nylon Sev): This ultra-thin sev, often referred to as nylon sev, is commonly used as a topping in popular chaat dishes like sev puri and ragda pattice. To prepare this, use the disc with the smallest holes. The texture is delicate and crisp, making it perfect for garnishing.
Medium Sev: This is the standard size used in many Indian households, especially during festive seasons. It’s ideal for mixing into Diwali snacks like chivda, namkeen blends, or other crunchy munchies. The recipe in this post uses this medium disc, which offers a perfect balance of texture and crunch.
Thick Sev (Tikha Gathiya Style): The thick version of sev is more robust and is usually enjoyed on its own as a standalone snack. Often paired with a hot cup of tea or coffee, it can also be made spicy (known as tikha gathiya). Its chunky texture gives a satisfying bite, making it a favorite among snack lovers..
Ingredients
- 1 cup Besan (Gram Flour) – Use fresh and finely sifted gram flour for the best texture and flavor in your sev. This is the primary ingredient that forms the base of this crispy snack.
- ¼ teaspoon Black Pepper Powder – Adds a subtle heat and depth of flavor. You can adjust it to your taste preferences or even use freshly crushed black pepper for an extra punch.
- Salt to Taste – Essential for seasoning. Add as per your preference to bring out the flavor of all the ingredients.
- ¼ teaspoon Turmeric Powder – Adds a subtle, earthy taste and imparts a vibrant yellow hue. It also offers its natural anti-inflammatory benefits Sev.
- 1 tablespoon Hot Oil (Moohn Dalna) – Adding hot oil directly into the flour helps bind the ingredients and enhances the texture, resulting in irresistibly crisp and crunchy sev. This step is key to achieving the right texture and helps in binding the dough better.
- Approximately ⅓ cup Water – Used gradually to form a soft, smooth dough. Add little by little while kneading to avoid making the dough too sticky or too runny.
- Oil for Deep Frying – Use a neutral-flavored oil with a high smoke point like sunflower or peanut oil. Heat the oil to the right temperature for evenly fried, golden-brown sev.
Different flavors:
Today, I’m sharing the classic plain sev recipe — a crispy, golden snack made from gram flour that’s a staple in Indian kitchens. While the traditional version is simple and lightly spiced, walk into any store and you’ll find a colorful array of flavored variations to suit every palate. Some popular options include:
- Aloo Sev (also called Aloo Bhujia): Infused with mashed potatoes and mild spices, this variety is slightly softer and packed with flavor.
- Palak Sev: A vibrant green sev blended with spinach puree, offering a mild earthy taste and an appealing color.
- Tomato Sev: Tangy and zesty, this version includes dried tomato powder or tomato puree for a bold punch.
- Mint Sev: Infused with fresh mint leaves or dried mint powder, it brings a cool, herby twist to the traditional snack.
How to make sev?
1) Combine Dry Ingredients: In a mixing bowl, add gram flour (besan), freshly ground black pepper, turmeric powder, and salt. Stir everything together until the spices are evenly distributed throughout the flour.
2) Add hot oil (moohn dalna) and mix well with a spoon until crumbly. The mixture will take on a crumbly texture, similar to coarse sand. This step ensures a crisp texture in the final sev.
3) Make the Dough: Gradually add water, a little at a time, and begin mixing to form a dough. Initially, the mixture will be quite sticky—use a spoon to start. Once the dough comes together, lightly grease your hands with oil and knead it into a soft, pliable dough. (Though I missed clicking a photo of this stage, you’ll see the dough consistency in the later steps.)
4) Prepare the Sev Maker: Choose a sev disc with fine holes (ideal for thin sev or “nylon sev”). Lightly oil the inner walls of the sev maker to ensure the dough slides through smoothly without sticking. Meanwhile, heat oil in a deep pan over medium flame for frying.
5) Fill the Sev Press: Now take the prepared dough and load it into the greased sev press. Close the lid tightly so that it’s ready to use.
6)Slowly twist the handle, and thin strands of sev will begin to emerge from the holes. Let them fall directly into the hot oil in a circular motion—avoid overlapping too much. Fry until golden and crispy, then remove and drain on a paper towel.
7) Check if the oil is at the right temperature by dropping a tiny pinch of dough into it. If it rises instantly, the oil is too hot. If it sinks and takes a while to rise, the oil isn’t hot enough. Ideally, it should float up after 1–2 seconds—this means the oil is just right for frying.
8) Hold the sev press over the hot oil and begin turning the handle gently. Fine strands of sev will start to drop into the oil. As the dough comes out, move the press in a slow circular motion to spread it evenly.
9) Once you’ve made a full circle, stop turning and slightly reverse the handle to prevent more sev from extruding.
10) Fry the sev evenly on both sides until it becomes crisp and turns a rich golden color. A key indicator that it’s done is the noticeable reduction in oil bubbling around the sev.
11) Once the sev is fried to a crisp golden texture, carefully lift it out and place it on a paper towel-lined plate to soak up any extra oil. Continue frying the remaining dough in batches until all the sev is beautifully crisp and ready to serve.
12) Let the sev cool completely before storing. As it cools, it becomes even more crunchy. Once cooled completely, break the sev into your preferred lengths—your crunchy, golden homemade sev is all set to serve and savor!
Store the sev in a clean, airtight container to maintain its crispiness. It stays fresh and crunchy for up to 2–3 weeks.
Serving Ideas:
- Sev is incredibly versatile and can be enjoyed in a variety of delicious ways. One of the simplest pleasures is savoring it as a crunchy snack on its own, paired with a hot cup of masala chai or filter coffee—it makes for a perfect teatime treat.
- Beyond that, sev plays a starring role in many popular Indian street foods. Use it to elevate chaats like sev puri, dahi puri, sukha bhel, and aloo tikki chaat, where it adds the perfect crispy texture. It’s also fantastic when sprinkled generously over kachori chaat or ragda patties, enhancing both flavor and presentation.
- At home, I often toss a handful of sev into sev tameta nu shaak (sev tomato curry), a comforting Gujarati dish where the crunchy sev soaks up the spicy tomato gravy just enough while retaining its bite. It’s a unique fusion of texture and flavor.
- You can also mix sev into dry snacks like vagharela mamra (tempered puffed rice) or cereal chivda, adding a delightful crunch and a burst of flavor. Whether served as a standalone munchie or as a tasty topping, sev brings a crispy charm to any dish it touches.
