By Shreya Sarpal
March 4, 2026
Hot oil hitting spiced besan dough creates that unmistakable aroma every Indian kitchen knows. This besan sev recipe yields thin, crisp strands with a balanced masala, perfect for chai, chaat, or straight-from-the-jar snacking.
2 cups besan ½ tsp turmeric powder 1 tsp red chilli powder ½ tsp crushed ajwain ¾ tsp salt 2 tbsp hot oil ¼ - ⅓ cup water (approx.) Oil for deep frying
Combine besan, turmeric, chilli powder, ajwain, and salt. Add hot oil and rub into the flour until sandy.
Add water gradually and mix until a soft, smooth dough forms that is easy to press, neither sticky nor too tight.
Heat oil on medium. Test with a tiny dough drop; it should rise steadily, not too fast.
Fill the sev maker with the dough, press it directly into hot oil, and fry on medium heat until the bubbling reduces and the sev turns evenly golden.
Remove, cool completely for full crispness, then break lightly and store airtight.