Combine besan, rice flour, and spice powder in a bowl. Besan provides the base while rice flour adds extra crispiness and lightness to reduce oil absorption.
2
Gradually add water while mixing to form a smooth, soft dough. The dough consistency is crucial—too soft and it absorbs excess oil, too firm and the sev becomes hard.
3
Insert a small-hole sieve into the sev maker, which creates finer, crispier sev. Fill with dough and press evenly into hot oil over medium heat.
4
Spread the sev evenly while pressing to prevent strands from sticking together, ensuring even and perfect crispiness. Medium heat ensures uniform cooking and good color.
5
Optional: Make another batch using a larger-hole sieve for texture variety. Remove sev only when completely crispy and set aside.
6
Fry poha in the same hot oil to increase volume, add airiness, and create a light, fluffy texture for balanced bites throughout.
7
Fry peanuts, roasted chana dal, cashews, dried coconut, and curry leaves in sequence. Curry leaves add flavor, aroma, and aid digestion.
8
Lightly crush the sev on a large plate. Add the fried poha, all nuts, and additional spice powder, then gently toss together.
9
Sprinkle additional spice powder and gently mix again to ensure every bite is evenly coated with seasonings and flavors.
10
Complete! This homemade mixture is fresh, clean, and preservative-free—perfect for serving as an evening snack with tea or coffee.
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