Recipe : Sev / How to make namkin sev at home / Fried Gram Flour noodles / Besan sev

Priya Joshi | Jun 23, 2015 | Be the first to comment!

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Sev is the Main ingredient used in almost every Indian chat recipe. You Can not imagine any chat recipe without sev. Sev is also consider as farsaan in Gujarat and used in dry snacks as well.
You can easily get this namkin (salty) sev at any Indian grocery store But sometimes its is better to keep this recipe handy for emergency.So here i am sharing steps or you can say detailed tutorial to make Sev at home.
Sev can be use in Papri chat , Bhel Puri , Dahi wada , Ragda Patties

Recipe Details below:

Namkin Sev

Prep Time : 10 min
Cook Time : 10 min
Total Time : 20 min
Main Ingredient : Besan / Gram Flour
Serves : -
Cuisine :-
  • Besan / Gram Flour - 2 cups
  • Water - as per your need
  • Salt - To taste
  • Oil - 1 tsp
  • Oil - for deep frying
  • Sev making Machine
Method / Assembling:
  1. Mix Besan,Oil and Salt.
  2. Add required Water and Prepare soft dough.
  3. knead your dough well.
  4. now, Heat oil in deep frying pan.
  5. Prepare Your sev machine by greasing oil into that.also choose the right blade.

  6. Put your dough into the machine and press well.
  7. Rotate your machine and close them well.
  8. Place you hands(with machine) just above the frying pan.
  9. Gently Rotate your Machine so that Your Sev Noodles came out.
  10. fry your sev for a while.
  11. Store this sev in air tight container.
  • Please take care yourself while preparing sev as you are directly putting sev from machine to the HOT oil.
  • You can get This machine In Indian Cooking vessels store.
  • This machine comes in different shapes and forms. I am using the one with rotation. 
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authorHey there,I'm Priya Joshi -Girl behind this blog.I live in Pune with my husband.I started journey as food blogger in 2014..I have done my graduation in computer,basically i have software background.Apart from that i love cooking a lot ,I love to try new recipes and love to replicate them at home as well.
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