Khara Sev | Besan Sev

Sunday, December 09, 2018

This one has been on the drafts for the longest time. A quick snack that's just perfect with evening Coffee & is also a popular Deepavali snack.

What I love about this is that its super easy to make & something that beginners can try their hands on

You Will Need:

1 cup Besan
1/2 teaspoon Red Chilli Powder
1/4 teaspoon Ajwain/Carom Seeds
A pinch of Hing/Asafoetida
A big pinch of Turmeric powder/Haldi
Salt as needed
2 tsp Hot Oil
Water 2-3 tablespoons or as needed
Any neutral flavoured oil for deep frying

How To:

In a wide bowl, add all the ingredients one by one, except Hot oil & water. Give it a good mix.

Add water little at a time & knead well to form a soft & smooth dough. Make sure the dough is not sticky. If the dough gets sticky, add some more Gram Flour & knead

Meanwhile, In a deep heavy bottomed pan meant for deep frying, heat oil. Once the oil is hot, spoon about 2 teaspoons of hot oil & add it to the dough & knead well again.

Grease the Murukku press with oil. Attach the Round Murukku Mould. Take a little bit of the mixture & fill it inside the Murukku press, Check if the oil is hot enough for frying by dropping a bit of the dough in the pan, if the dough rises immediately then the oil is hot enough, If you feel that the oil is overheated, turn off the heat for a couple of minutes & reheat

Once the Murukku Press is filled with the mixture, press it directly over the hot oil, in a circular manner. Do not over crowd the pan. Fry them over medium flame. Flip them at regular intervals for even frying, When the bubbles & the frying sound die down, the Sev would have turned golden in colour.

Remove with a slotted spoon & drain on a paper towel to remove excess oil. Repeat the process with the remaining dough.

Allow them to cool completely & break them gently & store in an air tight jar. They stay crisp & fresh upto a week