Sev

Dassana Amit presents this medium-thick Besan Sev as her mother’s spiced snack recipe for Diwali. This account selects the version without the offered optional baking soda, with turmeric, red chili, asafoetida and carom seeds.

Sifted besan is mixed with the spices and salt. A separate dough oil portion is heated, poured into the flour mixture and allowed to cool before being rubbed through to a breadcrumb-like texture.

Water brings the mixture into a soft, smooth dough, which rests under a damp cloth before being kneaded again. The author offers more of the same besan or water if needed to adjust the dough.

The mould and disc are greased separately, and a little oil coats the hands before the dough is loaded. Medium-thick strands are pressed directly into the frying oil and turned until golden and crisp.

The fried Sev is drained on paper towels, cooled and broken into pieces for snacking. The source describes crisp, medium-spiced strands; other regional thicknesses, added flavorings and chaat uses remain separate choices.