Besan Bhujia (Sev)

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Today I am putting up a snack called Besan bhujia or more familiarly Sev ( as in Sev Puri ). If you have seen the noodle-like topping on chat items you know what I am talking about. In addition to chat items I use this to top Rava idlis and Upma as well. Aside from its role as a topping, you can have this with chooped onion, corriander leaves and an optional grated cocounut. Besan atta, its main ingredient is nothing but bengal gram Dal powder. This atta is common and often indispensible ingredient in sweets ( see Besan Ladoo and Burfi), parathas and jhunka.

What you need to have:

1. Besan Atta – 4 cups

2. Green chillies – 8-10

3. Soft Asafoetida – Size of a peanut

4. Cooking oil – 8-10 Teaspoons

5. Salt – To taste

6. Oil to fry – 3-4 cups

recipe10-120 Ingredients of Besan Bhujia

What you do with what you have:

1. Sieve Besan atta in the atta siever and keep aside.

2. Wash, chop and grind green chillis in the mixer to a fine consistency adding sufficient quantity of water. Strain the same in the strainer.

recipe10-122 Strained ground green chilli juice

3. Dissolve the soft Asafoetida in a little water and mix it with the chilli juice.

4. Transfer the sieved Besan atta to a bowl and add salt, strained green chilli juice from step 3 , add 6-8 teaspoons of fresh cooking oil, required quantity of salt, water and make the dough so as to suit the mould yu have.

recipe10-127 Bhujia(Shev) dough

5. Place the dough into the mould.

recipe10-126 Bhujia dough into the mould

6. Place a skillet with 3-4 cups of fresh cooking oil into it. On heating just press the mould and make bhujia in circular form and fry on both the sides till crispy.

recipe10-123 Yummy crispy Bhujia

Store it in air tight containers on cooling. You can enjoy it with Masala Upma also. It can even be relished plain as a snack with tea.

recipe10-1421 Bhujia with Masala Upma

How long it takes: 30 minutes

15 thoughts on “Besan Bhujia (Sev)

    Trupti said:
    March 9, 2009 at 1:31 am

    Shev looks very delicious.

    Happy Women’s Day !!

    Alka said:
    March 9, 2009 at 7:57 am

    We have it on Pohe,spicy sofbuns,chaats,daal toast,just to name a few.No wonder how helpful this recipe will be to me,so that i do not need to stock that store bought bhujia

    Sharmila said:
    March 9, 2009 at 12:51 pm

    This is indeed a helpful recipe and post. I can try making bhujia at home now. :-)

    Medhaa said:
    March 9, 2009 at 2:37 pm

    looks perfect, thanks for the recipe

    Maya said:
    March 10, 2009 at 3:34 am

    Oh yes, a whole lot of uses this Sev has :)..

    prathibalrao responded:
    March 11, 2009 at 6:17 am

    Hi Trupti,

    Thanx and wish you the same.

    prathibalrao responded:
    March 11, 2009 at 6:18 am

    Hi Alka,

    Thanx for your comments. You too have a wonderful blog.

    prathibalrao responded:
    March 11, 2009 at 6:24 am


    Thu G.S.B. monu makka gothna ashile. Khushi jhalli.

    prathibalrao responded:
    March 11, 2009 at 6:27 am

    Hi Alka,

    Very recently i visited your blog and hope to visit often hence forth. Thanx a lot for your comments.

    prathibalrao responded:
    March 11, 2009 at 9:40 am

    Hi Sharmila,

    Thanx a lot for your comments.

    vanita said:
    December 7, 2009 at 11:35 am

    Is this same very thin one sev which we use in bhel puri and sev puri.

      prathibalrao responded:
      December 7, 2009 at 12:55 pm


      The thickness of shev depends upon the shev disc of ur mould . Else the recipe is the same. T c.


    Nepal Bhakta said:
    February 23, 2011 at 3:39 am

    Where to get mould?

      prathibalrao responded:
      February 26, 2011 at 2:56 pm

      Hi Nepal Bhakta,

      If u r living in India you get the mould in any super market like the Big bazar. If u r living abroad u get it in any indian stores.

    Alu Bhujia Sev | The Indian Food Court said:
    August 2, 2013 at 10:33 am

    […] with upma and semiya, but I now have switched to my own version! By the way, there is already a Bhujia sev that I put up […]

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