(Gram Flour Thin Sticks)


Gram Flour – 2 cups
Asafoetida – pinch
Salt – to taste
Oil – 1 – 2 tblsp.
Oil – for frying


  1. In a paat, mix gram flour with asafoetida, salt and 1 -2 tblsp. oil. Add enough water to make a thick batter of pouring consistency.
  2. In a kadai, heat the oil for frying on a medium flame. When hot, place a jharan (perforated frying spoon) on the kadai.
  3. Wet the hand and take a handful of the gram flour batter and place in on the jharan.
  4. Press the batter through the jharan using the palm of your hand in a to and fro manner.
  5. The Sev will fall in the kadai for frying. Finish off the batter on the jharan and remove it from the kadai.
  6. The Besan will take approximately 2 minutes to fry. When it firms up, using the same jharan turn the side of the Besan so that it cooked on both sides. The Besan should be fried till it is firm in consistency and sunny yellow in colour. Do not fry the Besan for a long time or it will start browning in colour.
  7. When done, remove the Besan with the jharan and place it on an absorbent sheet to drain off the excess oil.  Fry the remaining batter in a similar manner.
  8. Allow the Besan to cool and store it in an airtight container. Use as required.

To serve

Besan is a tea time savory and has a shelf life of 3 weeks.

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