Besan Sev is made and eaten all over India and there are many different types of Sev made with, slightly different flavours by using different ingredients. This Tomato Sev Recipe is prepared with tomato puree as its name represents. It is very simple and yummy recipe. You can also check out my other Aloo Bhujia Recipe, which is prepared with potato and gram flour and have a slightly different flavour.
Finally, you can also checkout my more Snacks Recipes like
Cornflakes Mixture Namkeen Recipe, etc.
Instructions for how to make Crispy Tomato Sev:
- Firstly, in a large bowl sieve 2 cups besan/gram flour.
- Add 1/4 tsp turmeric powder, 1 tsp red chili powder, a pinch of heeng, 1 tsp salt and 1/4 tsp crushed carom seeds. Mix all the spices well.
- Next, add 2 tbsp clarified butter/ghee and mix well.
- Grind/ blend 1 tomato to a smooth puree. Sieve the prepared tomato puree to get rid of skin and seeds
- Mix well making sure everything is well combined. Make a soft thick mixture. You can knead a dough also. But preparing thick mixture will make Sev more khasta.
- Take the fine holes mould and grease the mould and sev maker. Fill the soft dough into the sev maker
- Press and spread the sev in hot oil forming a circle in the oil. Fry until it turns golden and crisp.
- Add in 4-5 curry leaves and allow to splutter.
- When the sev turn golden brown, take out the help of the ladle and hold it over the kadai/wok, so that the extra oil comes out from the sev and goes back to the kadai.
- Tomato Sev is ready. Break it into pieces and enjoy yummy & crispy tea time snack.
1. Firstly, in a large bowl sieve 2 cups besan/ gram flour.
2. Add 1/4 tsp turmeric powder, 1 tsp red chili powder, a pinch of heeng, 1 tsp salt and 1/4 tsp crushed carom seeds. Mix all the spices well.
3. Next, add 2 tbsp clarified butter/ghee and mix well.
4. Grind/ blend 1 tomato to a smooth puree.
5. Sieve the prepared tomato puree to get rid of skin and seeds
6. Mix well making sure everything is well combined. Make a soft thick mixture. You can knead a dough also. But preparing thick mixture will make Sev more khasta.
7. Take the fine holes mould and grease the mould and sev maker.
8. Fill the soft dough into the sev maker
9. Press and spread the sev in hot oil forming a circle in the oil. Make sure do not overlap the Sev.
10. Fry until it turns golden and crisp.
11. Add in 4-5 curry leaves and allow to splutter.
12. When the sev turn golden brown, take out the help of the ladle and hold it over the kadai/wok, so that the extra oil comes out from the sev and goes back to the kadai.
13. Tomato Sev is ready. Break it into pieces and enjoy yummy & crispy tea time snack.
Tips:
- For Beginners, it is difficult to handle such a soft dough then they can add little more Besan or reduce the amount of tomato puree and make a smooth dough.
- You can also add rice flour to give crisp texture to sev.
- You can increase or decrease the amount of tomato pulp depending on tanginess.
- Must coarsely grind the carom seeds, otherwise it will get caught in the mould.
- Do not over crowd the Kadai for frying and try to fry in small batches.
- Tomato Sev can be stored in an airtight container for 2-3 weeks.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, in a large bowl sieve 2 cups besan/ gram flour.
2. Add 1/4 tsp turmeric powder, 1 tsp red chili powder, a pinch of heeng, 1 tsp salt and 1/4 tsp crushed carom seeds. Mix all the spices well.
3. Next, add 2 tbsp clarified butter/ghee and mix well.
4. Grind/ blend 1 tomato to a smooth puree.
5. Sieve the prepared tomato puree to get rid of skin and seeds
6. Mix well making sure everything is well combined. Make a soft thick mixture. You can knead a dough also. But preparing thick mixture will make Sev more khasta.
7. Take the fine holes mould and grease the mould and sev maker.
8. Fill the soft dough into the sev maker
9. Press and spread the sev in hot oil forming a circle in the oil. Make sure do not overlap the Sev.
10. Fry until it turns golden and crisp.
11. Add in 4-5 curry leaves and allow to splutter.
12. When the sev turn golden brown, take out the help of the ladle and hold it over the kadai/wok, so that the extra oil comes out from the sev and goes back to the kadai.
13. Tomato Sev is ready. Break it into pieces and enjoy yummy & crispy tea time snack.
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