Spicy Sev Recipe serves great during traveling or for the children during holidays. It is simple and takes less number of ingredients and time. Few people use besan sev recipe for garnishing bhel puri and many other as a snack. You can even make it taste non-spicy according to your taste. Depending on your taste buds you can make sev in many variants.
Chakli press mold has different sizes of holes based on your requirement you can choose them. As we are using carom seeds, fine holes mold doesn’t suit our recipe. If you need fine quality then avoid carom seeds, also while frying them we need to take care that they are not fried and change their color.
If one is using only besan flour to make a thin sev recipe, then I recommend putting a small set of flour and adjust heat accordingly. Optimum heat will give you a crispy and colorful recipe. Many suggest adding baking soda to get the soft and crispy flavor and it’s up to you.
Tip: You can add little mint (dry) to add flavor.
Note: Make sure that the dough is not pliable but has stickiness.
Tip: Grease the sev-press before adding the dough
Note: Spicy Sev Recipe doesn’t take much time to get fried. So take care while frying
Tip: It should be stored in an airtight container (once it is cooled). You may sprinkle chat masala if you like to eat spicier.
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