Besan (chick pea flour) ka sev (bhujia)

• Servings:
• Preparation time: 10 minutes.
• Frying time: 10 minutes(each batch)
• Total time: 20 minutes.

What does come in the mind, when we think of chat? The chat do not complete without this amazing “sev”. On the topping of chat it is used, it can be used to make sandwiches, tea time snacks, on the toppings of Jhal muri, Bhel-poori, it can be used in many other innovative ways too. This recipe is very-very popular in all over India from tiny small village to big metro city. So enjoy the season with this recipe…

Ingredients:

• Besan: 250 gm.
• Salt: 1 teaspoon
• Asafoetida powder: half teaspoon
• Ajwain (carom seed) powder: 1 teaspoon
• Oil: for deep frying
• Water: 1 cup

Preparation:

1. Take a wide vessel; pour Besan, Ajwain, asafoetida and salt. Mix well
2. Add water in small quantity and knead them, if required, put some more water till the dough becomes soft (The dough can be made in food processor also). Cover and Keep aside, to be used after 20-30 minutes.

Method:

1. Take Bhujia maker, apply oil inside. Fill the maker with prepared dough, keep aside.
2. Heat oil in a heavy bottom fry pan on medium heat (to check if oil is ready put a little piece of dough in the oil it comes up slowly means it is ready, if doesn’t wait for couple of minutes ant test again).
3. Now release the bhujia from the bhujia maker into the hot oil as shown in photo.
4. Deep fry the bhujia on medium heat.
5. After they start to come up slowly turn over with tongs.
6.  Fry till it becomes light brown in colour.
7. Remove from the oil; wait for few minutes to get it hot.
8. Repeat this till all dough is finished.
9. Now, sev (bhujia) is ready to serve with any chat, and bread.

   

   

   

   

   

   

   

   

   

   

   

   

Besan (chick pea flour) ka sev (bhujia) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.