1. Besan (Gram Flour) - 1 cup
2. Rice Flour - 1/4 cup
3. Turmeric Powder - 1/2 teaspoon
4. Red Chili Powder - 1/2 teaspoon (adjust to taste)
5. Ajwain (Carom Seeds) - 1/2 teaspoon
6. Black Sesame Seeds - 1 tablespoon
7. Salt - 1/2 teaspoon (adjust to taste)
8. Oil - 1 tablespoon (for mixing)
9. Water - As needed (to form a dough)

Optional Ingredients‍

10. Cumin Powder - 1/2 teaspoon (for extra flavor)

11. Chaat Masala - 1/2 teaspoon (for seasoning after baking)

Step 1: Preheat the oven up to 180°C (350°F). This ensures the sev bakes evenly and gets crispy.

Step 2: In a mixing bowl, combine the besan, rice flour, carom seeds, turmeric powder, red chili powder, and salt. Mix these dry ingredients well.

Step 3: Pour in the oil and mix it into the flour mixture. This helps to bind the dough and adds flavor.

Step 4: Gradually add water to the mixture while kneading. Aim for a smooth, firm dough that is not sticky. If you're using baking soda, add it now.

Step 5: Take a sev maker (a tool with small holes) or a piping bag fitted with a small round tip. Fill it with the dough. In case you don’t have it, you can use a ziplock bag with a corner cut-off.

Step 6: Place a baking sheet with parchment paper. Squeeze the sev maker or piping bag to create thin strands of dough on the sheet, leaving space between each one.

Step 7: Place the baking sheet in the preheated oven. Bake for 15-20 minutes or until the sev turns golden brown. Make sure it doesn't get burnt.

Step 8: Once baked, remove the sev from the oven and let it cool completely. This helps it become crispier. Store in an airtight container to avoid getting moist.

While traditional oil-fried sev is popular, baked sev offers a healthier alternative without affecting the taste. Baked sev retains the crunch and flavor we love while being a smarter option for health-conscious people. Here’s why baked sev is the better choice:

1. Lower in Calories: Baked sev is significantly lower in calories compared to oil-fried sev, making it a better option for those watching their weight.
2. Less Oil: The baking process uses minimal or no oil, reducing unhealthy fat intake, which can help maintain heart health.
3. Crispy Texture: Baked sev still provides the delightful crunch we crave in snacks without the greasiness of fried options.
4. Fewer Harmful Compounds: Frying at high temperatures can create harmful compounds such as acrylamide. Baked sev eliminates this risk.
5. Nutrient Retention: Baking helps retain more nutrients compared to frying, making baked sev a more wholesome choice.

Versatile Flavoring: Baked sev can easily be flavored with various spices, allowing for diverse taste experiences without adding extra calories.

Now that you have mastered the process, here are some of the best tips to keep in mind during and after making baked sev:

• Choose the Right Flour: Using a mix of besan and rice flour gives a better texture and crispiness.
• Do Not Overwater: Adding too much water can make the dough sticky. Add it slowly to achieve the right consistency.
• Evenly Pipe: Try to make the sev strands even in thickness for uniform baking.
• Adjust Spices: You can adjust the spices like black pepper, chat masala, or garlic powder according to your taste.
• Monitor Baking Time: Ovens vary, so check the sev a few minutes before the recommended time to avoid burning.

Cool Completely: Letting the sev cool completely before storing is essential for maintaining its crunchiness.