📝 About This Recipe
A cornerstone of Indian snack culture, Sev is a mesmerizingly crisp, golden noodle made from seasoned chickpea flour. This homemade version captures the perfect balance of earthy turmeric, warming ajwain, and a hint of spicy chili, fried to a delicate snap. Whether enjoyed as a standalone treat or used to add texture to street-food favorites like Chaat, this snack is an addictive testament to the art of deep-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 hue)
- 1/2 teaspoon Red Chili Powder (adjust to your heat preference)
- 1/2 teaspoon Ajwain (Carom Seeds) (crushed or finely powdered)
- 1/8 teaspoon Asafoetida (Hing) (adds a savory umami depth)
- 1 teaspoon Salt (or to taste)
- 1/4 teaspoon Black Salt (Kala Namak) (for authentic street-food flavor)
Dough and Frying
- 2 tablespoons Vegetable Oil (hot, to mix into the dough (Moyen))
- 1/2 cup Water (plus 1-2 tbsp more if needed)
- 3 cups Neutral Oil (for deep frying)
👨🍳 Instructions
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1
Begin by sifting the besan and rice flour into a large mixing bowl. This step is crucial to ensure there are no lumps that could clog your Sev press.
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2
Add the turmeric, red chili powder, crushed ajwain, hing, salt, and black salt to the flour. Whisk the dry ingredients thoroughly to distribute the spices evenly.
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3
Heat 2 tablespoons of oil in a small pan until it is very hot, then carefully pour it over the flour mixture. This process, known as 'Moyen', ensures the Sev is light and crispy rather than hard.
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4
Rub the hot oil into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
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5
Gradually add water, a little at a time, and begin kneading. You are looking for a dough that is soft, smooth, and slightly sticky—much softer than a roti dough.
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6
Once the dough is formed, grease your hands with a little oil and smooth the surface. Cover it and let it rest for 10 minutes.
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7
While the dough rests, heat the frying oil in a deep kadai or heavy-bottomed pot over medium heat. The oil is ready when a small piece of dough dropped in rises to the surface immediately with steady bubbles.
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8
Select the disc for your Sev maker (Sancha). Use the fine-hole disc for 'Nylon Sev' or the medium-hole disc for standard 'Tikari Sev'. Grease the inside of the press and the disc with oil.
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9
Place a portion of the dough into the press, filling it about three-quarters full. Close the lid tightly.
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10
Hold the press directly over the hot oil. Carefully turn the handle or squeeze the trigger, moving the press in a circular motion to form a large coil of dough in the oil.
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11
Do not overcrowd the pan. Fry for about 1-2 minutes on the first side until the sizzling sound subsides significantly, which indicates the moisture has evaporated.
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12
Carefully flip the entire 'nest' of Sev using a slotted spoon and fry the other side for another 30-45 seconds. It should be a pale golden color; do not let it turn dark brown.
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13
Lift the Sev out using a large slotted spoon, draining as much oil as possible, and place it on a tray lined with paper towels.
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14
Repeat the process with the remaining dough. Once the Sev has cooled completely, gently crush the large coils with your hands into smaller pieces.
💡 Chef's Tips
Always sift your flour; even tiny lumps can block the Sev press and cause uneven frying. If the Sev is too hard, you didn't add enough 'moyen' (hot oil) to the dough; if it's too oily, the frying oil wasn't hot enough. Ensure the ajwain is finely powdered if using a fine-hole disc, otherwise, it will get stuck. Store the cooled Sev in an airtight container immediately to maintain its crispness for up to 3 weeks.
🍽️ Serving Suggestions
Sprinkle over Bhel Puri or Sev Puri for the essential finishing crunch. Serve alongside a steaming cup of Masala Chai for a classic afternoon tea experience. Mix with fried peanuts, curry leaves, and roasted poha to create a custom Chivda (snack mix). Enjoy a bowlful on its own with a squeeze of lime and a dash of Chaat Masala.