Jowar-Besan Sev | Deep Fried in Wooden Pressed Groundnut Oil | ज्वारीची शेव

Jowar-Besan Sev | Deep Fried in Wooden Pressed Groundnut Oil | ज्वारीची शेव

Traditionally made in Satara by Asha Jadhav, this wholesome Jowar-Besan Sev is seasoned with carom seeds and pink salt, fried to delicate crispness in pure cold-pressed groundnut oil.

₹ 279.00

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Jowar-Besan Sev | Deep Fried in Wooden Pressed Groundnut Oil | ज्वारीची शेव
Jowar-Besan Sev | Deep Fried in Wooden Pressed Groundnut Oil | ज्वारीची शेव ₹ 279.00
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Description

Prepared according to time-honoured Maharashtrian snacking traditions, Past In Present Agro Jowar-Besan Sev brings a millet-based crunch to your daily tea-time rituals. Our sev is made from a blend of 55% Jowar (sorghum) flour and 35% Besan (Bengal gram flour). Seasoned with aromatic carom seeds (ova) and Saindhav salt, it is pressed and fried in cold-pressed groundnut oil. The result is a golden, crisp sev with a nutty flavour and the familiar aroma of traditional Maharashtrian snacks.

Key Highlights & Benefits

  • Millet-Powered Base (55% Jowar): Combines the distinctive flavour of sorghum flour with the savoury taste and texture of gram flour.
  • Fried in Cold-Pressed Groundnut Oil: Prepared in wood-pressed groundnut oil for a nutty flavour and crisp texture.
  • Aromatic Carom Seeds (Ova): Infused with traditional ajwain/ova, which adds a warm, herbaceous aroma.
  • Balanced with Saindhav Salt: Seasoned with pink rock salt to complement the flour blend and carom seeds.
  • Traditional Recipe: Made with a short ingredient list of Jowar flour, Besan, groundnut oil, carom seeds and Saindhav salt.
Ingredients & Shelf Life
  • Ingredients: Jowar Flour (55%), Besan / Bengal Gram Flour (35%), Cold-Pressed Groundnut Oil (for frying), Ova (Carom Seeds / Ajwain), Saindhav Salt (Pink Rock Salt).
  • Allergen Information: Contains Legumes (Bengal Gram). Frying medium contains Groundnut (Peanut). Processed in a traditional facility that also handles nuts and seeds.
  • Shelf Life: 3 Months from the date of packaging.
  • Storage Once Opened: Keep sealed in an airtight container; best consumed within 3 weeks of opening to preserve crispness.
Nutritional Information

(Approximate formulation-based estimates, not laboratory-tested values. Actual values may vary with preparation and oil absorption.)

  • Serving Size: 30 g (A suggested snack portion)

  • Basis: Percentage reference values below use a 2000 kcal adult diet. Individual dietary needs vary.

Parameter / Nutrient Per 100 g Approx. Per Serve (30 g) % RDA Per Serve
Energy ~510 kcal ~153 kcal ~7.6%
Protein ~11.5 g ~3.45 g —
Total Carbohydrates ~53.0 g ~15.9 g —
Dietary Fiber ~7.2 g ~2.16 g —
Total Sugar ~1.8 g ~0.54 g —
Added Sugar 0 g (formulation estimate) 0 g (formulation estimate) 0% (estimate)
Total Fat ~28.0 g ~8.4 g ~12.5%
Saturated Fat ~4.8 g ~1.44 g ~6.5%
Trans Fat Not verified Not verified

—
Sodium (as Na) ~460 mg ~138 mg ~6.9%

Preparation: Fried in cold-pressed groundnut oil and seasoned with carom seeds and Saindhav salt.

Know Your Maker

Traditional Indian faral and everyday savories bring together familiar flavours, carefully prepared dough and recipes passed down through home kitchens.

In Satara, Maharashtra, this tradition is carried forward by Asha Jadhav Tai of Asha Foods.

Her range includes traditional spice blends like Kala Masala and Goda Masala, artisanal pickles, and festive faral such as Chakli and Shankarpali. Asha Tai’s recipes come from her mother-in-law, and her approach to everyday savories celebrates traditional ingredients and familiar Maharashtrian flavours.

Uplifting Rural Women in Satara

Operating out of Satara, Asha Tai works with a team of 15 to 20 local women in a community kitchen. Together, they prepare the flour blend, season the dough with carom seeds and press traditional sev through brass sanchas.

Traditional Millet Craft Meets Pure Oil

When crafting this Jowar-Besan Sev for Past In Present Agro, Asha Tai brings together traditional millet recipes and our choice of ingredients:

  • Jowar Flour: Sorghum flour (55%) forms the millet base of this sev.
  • Chana Dal Besan: Gram flour (35%) adds its characteristic savoury flavour and helps form the sev strands.
  • Aromatic Spices: Seasoned with fragrant carom seeds (ova) and pink Saindhav salt.
  • Cold-Pressed Groundnut Oil: Each strand is fried in Past In Present Agro's wood-pressed groundnut oil for a golden finish and crisp bite.

Maker’s approach, paraphrased: Traditional millet recipes and wood-pressed groundnut oil come together in a crisp, savoury snack for tea-time.

Based on the approach described by Asha Jadhav Tai.

Benefits

  • Millet-Based Recipe: Jowar flour (55%) gives this sev its distinctive grain flavour.

  • Cold-Pressed Oil Cooking: Fried in wood-pressed groundnut oil for a nutty flavour and crisp texture.

  • Traditional Seasoning (Ova & Saindhav): Carom seeds and pink rock salt add a familiar, gently aromatic savoury finish.

  • Versatile Savoury Crunch: Enjoy a small portion on its own or use it to add texture to breakfast dishes and homemade chaat.

Ways to Enjoy

1. The Classic Afternoon Chai Crunch

  • How: Serve a small bowl alongside hot masala chai or black tea.

  • Why: The herbal warmth of carom seeds (ova) and nutty groundnut oil complement warm spiced tea.

2. The Traditional Poha & Upma Topping

  • How: Sprinkle a handful over hot Kanda Poha, Upma, or Matki Usal just before serving.

  • Why: Adds a crisp, golden textural contrast to soft breakfast dishes without overpowering the base spices.

3. Homemade Bhel & Chaat Booster

  • How: Toss with roasted red poha or puffed rice, chopped onions, tomatoes, fresh coriander, and mint chutney.

  • Why: Gives street-style crunch and a savoury finish to homemade chaats.

Storage Info

  • General Storage: Store in a cool, dry, and clean pantry space away from humidity.

  • Sunlight Protection: Protect from direct sunlight and heat sources.

  • Airtight Containment: Immediately transfer into an airtight glass jar or stainless-steel tin after opening to prevent the delicate strands from softening.

  • Handling: Always use a clean, dry spoon or dry hands to serve.

Everything You Need To Know

Q.What makes Past In Present Agro Jowar-Besan Sev different from regular store-bought sev?
A.Commercial sev is typically made almost entirely from refined gram flour or cheap pulse leftovers and deep-fried in mass-market palm oil. Past In Present Agro Jowar-Besan Sev features a wholesome millet base of 55% native whole Jowar (sorghum) flour and 35% protein-rich Besan (Bengal gram flour), fried exclusively in pure wood-pressed groundnut oil without baking soda or artificial additives.
Q.What oil is used to fry this Sev?
A.It is fried exclusively in Past In Present Agro pure cold-pressed (wood-pressed) groundnut oil. We never use refined palm oil, cottonseed oil, hydrogenated fats (vanaspati), or reused frying oils.
Q.Does this Sev contain any artificial leaveners, baking soda, or preservatives?
A.No. Our Sev contains zero baking soda (papad khar), chemical leavening agents, artificial colors, synthetic flavors, or chemical preservatives. Its light, melt-in-the-mouth crispness comes purely from the natural balance of whole Jowar flour, Besan, and skilled traditional dough preparation.
Q.Who prepares this Jowar-Besan Sev for Past In Present Agro?
A.It is prepared in Satara, Maharashtra, by Asha Jadhav Tai of Asha Foods. Her collective provides steady, dignified employment to over 15 to 20 local rural women who hand-craft traditional Maharashtrian savories using ancestral recipes passed down from her mother-in-law.
Q.How should I store Past In Present Agro Jowar-Besan Sev to keep it crunchy?
A.Store the Sev in a cool, dry pantry place away from direct sunlight and humidity. Once opened, transfer it immediately to a clean, dry airtight glass jar or stainless-steel container, and always serve using dry hands or a dry spoon.