Besan Sev - Diwali Snack

Besan Sev: A Diwali Delight

Diwali, the festival of lights, is a time for family, friends, and of course, delicious food! This year, I decided to try my hand at making Besan Sev, a crispy and savory snack that's a staple during Diwali celebrations. I've always loved the intricate shapes and irresistible crunch of this treat, and the aroma while it's frying is simply heavenly. I've always been fascinated by traditional recipes passed down through generations, and this one felt particularly special, a tiny piece of culinary heritage brought to life in my own kitchen. The recipe itself isn't overly complicated, but there’s a certain finesse to achieving that perfect balance of crispiness and flavour, a skill I'm still working on perfecting.

The journey of making Besan Sev wasn't just about following a set of instructions; it was an experience. The rhythmic pressing of the dough through the chakli maker, the satisfying sizzle as each strand hit the hot oil, the intoxicating fragrance that filled my kitchen – each step was a small moment of joy. It's this kind of hands-on cooking that connects me to my family's culinary traditions, bridging the gap between past and present. I'm not a professional chef by any means; I'm just a home cook sharing a cherished recipe, a small contribution to the rich tapestry of Diwali festivities. While there are many variations of Besan Sev out there, and probably fancier versions created by culinary professionals, my version remains simple yet satisfying; reflecting a personal and warm approach to traditional food making.

The most challenging part, I found, was getting the consistency of the dough just right. Too much water, and the sev becomes gummy; too little, and it crumbles. It took a few attempts before I perfected the technique, and I learned to trust my intuition. There’s a certain magic in the process of kneading and feeling the texture of the dough, sensing when it’s ready. Then comes the deep frying process. This is where I learned that patience and attention to detail are crucial. The oil temperature needs to be just right – not too hot, not too cold – to ensure that the sev fries evenly and becomes beautifully crisp. This small detail is something that truly makes a difference in the final product.

Once the sev was golden brown and crispy, I carefully removed it from the oil, laid it out on paper towels to drain excess oil, and then let it cool completely. The aroma of the perfectly fried Besan Sev filling my kitchen was something worth celebrating all on its own. The result was a batch of crispy, flavorful sev that disappeared almost as quickly as I could make it! The joy of watching my family and friends enjoying my homemade snack was immensely rewarding. It’s more than just a snack; it's a tangible representation of love and effort.

Making Besan Sev wasn't just about following a recipe; it was an exploration of textures, a dance with temperatures, a journey of culinary discovery. It's a testament to the power of simple ingredients transformed into something extraordinary through careful preparation and a dash of love. This recipe, more than the resulting snack, becomes a way to reconnect with tradition, to honor the culinary heritage of my family, and to share the joy of Diwali with loved ones.

The crunchy texture and savory spice combination of the Besan Sev made it a perfect accompaniment to various Diwali dishes. I served it alongside some traditional sweets and savories and it was a huge success. The recipe is fairly straightforward, and the process is quite therapeutic and allows for connection with the traditional food-making practices of my family. Even amidst a busy lifestyle, making this simple snack brought me a sense of peace and accomplishment. There is something very gratifying about creating something from scratch and sharing it with others. The resulting happiness and positive feedback only enhanced the process.

Beyond the delicious outcome, the entire process of making Besan Sev became a meditative experience. The careful measuring of ingredients, the gentle kneading of the dough, the precise control of the oil temperature - each step required focus and attention, a welcome break from the often-hectic pace of modern life. The repetitive nature of forming the sev strands with the chakli maker created a calming rhythm. It was an unexpected side benefit, a mindfulness practice I didn't anticipate but greatly appreciated.

In conclusion, making Besan Sev for Diwali was more than just preparing a snack; it was a journey of culinary exploration, a connection to tradition, and a moment of mindful creation. I invite you to try this recipe and experience the joy of crafting this delicious treat, not just for Diwali, but for any occasion that calls for a touch of homemade magic.

Step-by-step

• Sift besan and rice flour.
• Add salt, red chili powder, cumin seed, ajwain powder, turmeric and baking soda.
• Mix all nicely.
• Now add little water to knead the dough.
• The dough should be soft and smooth. Ensure you don't add too much water.
• Cover the dough with a damp cloth and allow to rest for 15 mins.
• Take greased chakli maker with sev attachment.
• Place some sev dough.
• Also place a deep wide pan add oil on medium heat.
• Be careful the oil shouldn't be too hot nor too mild.
• Press the dough into circular motion.
• Deep fry from both sides until crisp.
• With the help of slotted spoon remove extra oil.
• Place them on absorbent napkin.
• Allow them to cool and store into an airtight container.
• This would last for a week.