|baked besan sev|
I have been madly in love with chaklis ever since I tasted them the first time in my hostel 10 years ago. A close friend from Tamil Nadu - granddaughter of the then chief minister M.Karunanidhi- was my hostel mate. She introduced me to these crispy bites and my love for these crunchy snacks has only grown with time, though the health freak in me makes me think twice before trying the recipe out.
My marriage in an odiya family has also guaranteed that I get a constant supply of chaklis to savor whenever I am in Odisha :)
|baked sev with besan, oatmeal|
Today tried my hands at sev making for the first time. I am happy with the results, since I chose to bake the crispies instead of deep frying them.
Is chickpea gluten free?
Of course, gram flour is gluten free.
|besan sev baked|
1/2 cup- besan
3/4 cup- rice flour
2 tbsp-oatmeal (optional)
2 pinches of baking soda
salt, little sugar
2 tsp- achaar masala (instead of oil, I used oil mixed with achaar masala for a little tangy taste) - or you may add hot oil for crispiness
cumin seeds (jeera), sesame seeds (til)
Water- to knead soft dough (but not too soft)
black pepper (kali mirch) or red chilly powder
Baked Sev Procedure
- Preheat oven at 180 degrees for 8 mins.
- Mix oatmeal, besan, rice flour, and baking soda.
- Add salt, sugar, jeera, til, kali mirch or lal mirch
- Mix achaar masala or oil. Rub with hands. It should be little like bread crumbs.
- Add water little by little - 1 tsp at a time.
- Knead into a soft dough.
- Take a sevai machine and make sev
- Grease a baking tray or place a butter paper on the tray.
- Bake the sev at 180 degrees for 18-20 mins.
- Enjoy besan sev with tea or as snack. I love to munch on them with roti or rice.