📝 About This Recipe
A cornerstone of Indian savory snacks, Sev is a delightfully crunchy, golden-hued noodle made from seasoned chickpea flour. This homemade version captures the perfect balance of earthy turmeric, warming ajwain, and a hint of spicy chili, offering a far superior texture and freshness than any store-bought bag. Whether enjoyed as a standalone treat or used to add a 'crunch factor' to street food classics like Chaat, this versatile snack is a masterclass in simple, soulful frying.
🥗 Ingredients
The Flour Base
- 2 cups Besan (Gram Flour) (sifted to remove lumps)
- 2 tablespoons Rice Flour (for extra crispness)
Spices and Seasoning
- 1/4 teaspoon Turmeric Powder (for that vibrant golden color)
- 1/2 teaspoon Kashmiri Red Chili Powder (adjust for heat preference)
- 1/4 teaspoon Asafoetida (Hing) (essential for digestion and aroma)
- 1/2 teaspoon Ajwain (Carom Seeds) (crushed or finely powdered)
- 1 teaspoon Salt (or to taste)
- 1/4 teaspoon Black Salt (Kala Namak) (for a tangy depth)
Dough and Frying
- 2 tablespoons Oil (Hot) (to mix into the dough for 'moyan')
- 1/2 cup Water (added gradually as needed)
- 3 cups Vegetable Oil (for deep frying)
- 1 teaspoon Lemon Juice (optional, for a slight tang)
👨🍳 Instructions
-
1
In a large mixing bowl, sift the besan and rice flour together to ensure there are no lumps, which is crucial for a smooth flow through the Sev press.
-
2
Add the turmeric, chili powder, hing, crushed ajwain, salt, and black salt to the flour. Whisk well to distribute the spices evenly.
-
3
Heat 2 tablespoons of oil until very hot and pour it over the flour mixture. This process, known as 'moyan', ensures the sev is crispy yet melt-in-the-mouth tender.
-
4
Rub the hot oil into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
-
5
Gradually add water, a tablespoon at a time, and knead into a smooth, soft, and slightly sticky dough. It should be softer than roti dough but firm enough to hold its shape.
-
6
Grease the inside of a Sev 'Sancha' (press) and the disc with small holes with a little oil to prevent the dough from sticking.
-
7
Heat the 3 cups of frying oil in a deep kadai or heavy-bottomed pot over medium heat. To test, drop a small piece of dough; it should rise to the surface immediately with bubbles.
-
8
Place a portion of the dough into the Sev press and close the lid.
-
9
Hold the press directly over the hot oil. Carefully turn the handle or press the lever in a circular motion, letting the thin strands fall directly into the oil in a large coil.
-
10
Fry for about 1-2 minutes until the vigorous bubbling subsides, then carefully flip the entire 'disc' of sev using a slotted spoon.
-
11
Fry the other side for another minute until it turns a beautiful golden yellow. Do not over-brown, as besan can taste bitter if burnt.
-
12
Lift the sev out using a slotted spoon and drain on paper towels to remove excess oil.
-
13
Repeat the process with the remaining dough. Once cooled, gently crush the large discs into smaller pieces with your hands.
💡 Chef's Tips
Sifting the flour is mandatory; any tiny lump will clog the fine holes of the Sev press. If the dough is too hard, the sev will be difficult to press and may turn out hard; if too soft, it will absorb too much oil. Keep the oil at a steady medium heat; if it's too hot, the sev will burn instantly, and if too cold, it will become greasy. Store the cooled sev in an airtight container immediately to maintain its crispness for up to 3 weeks. For a 'Garlic Sev' variation, add a teaspoon of very finely strained garlic juice to the dough water.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Masala Chai for the quintessential afternoon snack. Sprinkle generously over Bhel Puri, Sev Puri, or Papdi Chaat for that essential crunch. Mix with fried peanuts, curry leaves, and roasted flattened rice to create a custom 'Chivda' (snack mix). Garnish a bowl of Poha or Upma with a handful of sev to add texture to your breakfast. Serve as a side accompaniment to a traditional Gujarati thali.