Namkeen sev
Prepare crisp besan sev with a soft pressable dough, a sev press and small frying batches for a Dhanteras snack plate.
- Active prep
- 15 min
- Cook
- 20 min
- Yield
- About 3 cups
About 55 minutes total elapsed time, including 20 minutes for soaking, resting or cooling. Times are estimates; chilling for cold service and preparing already boiled ingredients require additional time where noted.
Namkeen sev needs a sev press fitted with a fine-hole disc. A smooth, soft dough passes through it more easily than a firm batter. Organise the press, draining rack and serving container before starting so you can concentrate on the hot oil and avoid trying to refill equipment in a rush.
Ingredients
- 2 cups besan (about 200 g), sieved
- 2 tbsp neutral oil for the dough
- ½ tsp salt, adjust to taste
- ¼ tsp turmeric
- ¼ tsp ground ajwain, optional
- ¼–½ cup water, added gradually
- Neutral oil for deep-frying
Method
- 1
Sieve the besan into a bowl. Mix with salt, turmeric and optional ground ajwain; keep large seeds out of the fine-hole press.
- 2
Rub in two tablespoons of oil. Add water gradually and knead a smooth soft dough that can be pressed without becoming runny.
- 3
Lightly oil the inside of the press and load a small portion of dough. Fit the fine-hole disc securely and check that the handle moves freely.
- 4
Heat frying oil in a deep heavy pan over medium heat. Test a small strand; it should rise with steady bubbles without darkening immediately.
- 5
Hold the press safely above the oil and press a loose circle of strands without overcrowding. Let it set before turning gently and fry until crisp and the bubbling reduces.
- 6
Lift onto a draining rack. Refill the press away from the stove, fry the remaining batches, then cool fully before breaking and storing in a dry airtight container.
Helpful tips
- Adults should handle the press over hot oil; do not press dough from a high position.
- If the dough resists the press, knead in water a teaspoon at a time.
- Keep the sev plain or season the cooled batch lightly; taste before adding more salt.
Plan ahead
Allow roughly twenty minutes of cooling beyond active work before packing. You need a functioning sev press for this method. If you do not have one, choose chivda rather than improvising equipment over hot oil.
Reference: FSSAI: safe food handling and refrigeration
Common questions
Why does sev break as I press it?
The dough may be too dry or coarse particles may be blocking the disc. Sieve the besan, use ground spices and soften the dough with small additions of water.
Why does freshly fried sev lose its crunch in the jar?
Warm sev traps steam in a closed container. Spread it out until fully cool and use a clean dry airtight jar, keeping it away from moisture.