Tasty and Crispy Besan Sev Recipe

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Directions

• In a bowl add besan, hot oil, turmeric powder, asafoetida, salt and ¼ cup of water, mix it well and knead into a soft dough and keep it aside.
• Grease the sev "press" mold with a little oil, transfer the dough into it, press it properly and cover it with the lid.
• Press out thin strands of the sev into the hot oil, a few at a time and deep-fry on a low flame and fry till it turns very light brown in color from all the sides and drain on an absorbent paper.
• Keep aside to cool for 5 to 10 minutes and transfer the sev into a deep bowl and break into pieces using your fingers.
• Store in an air-tight container and use as required.

• At step 1, while kneading the dough if you feel that the dough is too sticky, grease your hands with little oil and continue kneading and this will prevent the dough from sticking to your hands.

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