Bikaneri Sev Recipe I Makar Sankranti Special I roshnisuisine

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Bikaneri Sev Recipe I Makar Sankranti Special I roshnisuisine

49900144_2023405701047248_7390912153978404864_nYou can watch the video recipe in Hindi here

You can watch the video recipe in Odia here

This Makar Sankranti some savoury item with sweets…whats better then Bikaneri  Sev. I love its crunchiness… infact  I wanna to bring the gathia mould bit its too big so not possible for me to bring here.And these type of snacks we can’t bring more as it doesn’t remain fresh for long time. So two days before I tried this one and all like this so much.So this time I did the recording.So lets get started

Preparation Time  10 min
Frying Time 2 to 3 min per batch
Serving Persons 4 to 6


2 cups besan

2 tbsp oil

1/2 tsp carom seeds

1/2 tsp turmeric powder

1 tsp red chili powder

1/2 tsp baking soda

2 big garlic cloves

4 to 5 green chili

1/2 cup water to make dough

Black Salt to taste

OIL to deep fry

Chaat  Masala for garnishing


Add black salt,turmeric powder,red chili powder  with oil.
Rub the mixture so that oil is well incorporated with the besan.
When you take a portion of mixture and bind it,this forms a shape.
Now add garlic n green chili paste,rub the caram seeds n add this to it.
Add baking soda n water and prepare a soft dough. (It is little sticky)
Rest the dough for 10 min,meanwhile heat oil for deep frying.
I have taken 3 holes mould for this,coat the cylinder part of sev maker with oil.
Now take a portion of dough and make a log shape…fill in this way and seal it.
Press the gun point and the dough is squeeze out in the form of sev…rotate the sev maker so that it pours into hot oil in circular form.
Remember the flame is high…and in high flame only we have to continuously stir it,so that it is evenly fried.
When it turns into golden colour,remove from hot oil.
Place on an absorbent paper so that excess oil is drained out.
Sprinkle chaat masala n mix it well.
When it cools down,store in an air tight container….

 Initially it is soft when hot, but after it gets cool down it is super crunchy.
Add little more oil for making the dough, this is the secret of its crunchiness.
By adding little baking soda it is more light.
Always fry the sev in high flame n continuously stir it so that it is evenly fried.
Rub the carom seeds n add so that it is more flavourful.
I crush the green chili n garlic ,but if you prepare large quantity you can grind it too.

Make a log shape out of the dough,it is easy to put nside the sev maker.
Coat the sev maker with oil,so that the dough will not stick.
 I used black salt here as it is more heathy comparing to white salt…

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