Besan ke Sev Recipe: Step-by-Step

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Besan ke Sev , also known as chickpea flour noodles, are a popular Indian snack that are crispy, crunchy, and savory. They are perfect for munching on during tea time, and can also be used as a topping for various chaats and other Indian dishes. If you're looking to make Besan ke Sev at home, here's a step-by-step recipe that you can follow. Ingredients : - 2 cups of besan (chickpea flour) - 1 tsp of red chili powder - 1 tsp of ajwain (carom seeds) - 1 tsp of turmeric powder - 1 tsp of salt - 1/4 tsp of hing (asafoetida) - 1/2 cup of water - Oil for frying Instructions : 1. In a mixing bowl, combine the besan, red chili powder, ajwain, turmeric powder, salt, and hing. Mix well. 2. Add water to the mixture to form a stiff dough. Knead the dough for a few minutes to ensure that it is smooth and free of lumps. 3. Heat oil in a deep frying pan over medium heat. 4. Attach the sev maker or chakli maker with the medium plate to it. Add a portion of the dough to the sev maker. 5. Press
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Bhindi masala recipe

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 recipe for Bhindi Masala:


Ingredients:


500 grams bhindi (okra)

2 medium-sized onions, finely chopped

2 medium-sized tomatoes, finely chopped

1 tablespoon ginger-garlic paste

1 teaspoon cumin seeds

1 teaspoon coriander powder

1/2 teaspoon turmeric powder

1/2 teaspoon red chilli powder

1/2 teaspoon garam masala powder

Salt to taste

2 tablespoons oil


Instructions:


Rinse the bhindi under running water and pat dry with a kitchen towel. Cut the bhindi into 1-inch pieces.


Heat oil in a pan over medium-high heat. Once hot, add cumin seeds and let them crackle.


Add onions and sauté until they turn golden brown.


Add ginger-garlic paste and sauté for a minute or until the raw smell goes away.


Add tomatoes and cook until they turn soft and mushy.


Add coriander powder, turmeric powder, red chilli powder, garam masala powder, and salt to taste. Mix well.


Add the chopped bhindi and mix well. Cover the pan and cook on low heat for 10-15 minutes or until the bhindi is cooked through.


Remove the lid and cook for another 5-7 minutes or until the bhindi turns slightly crispy.


Serve hot with roti or rice.


Enjoy your delicious Bhindi Masala!

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