📝 About This Recipe
A quintessential centerpiece of the Diwali 'Faral' (festive snacks) platter, Sev is a dangerously addictive savory snack made from seasoned gram flour. These golden, crunchy noodles are infused with the warmth of ajwain and a hint of turmeric, offering a shatteringly crisp texture that embodies the joy of the Festival of Lights. Perfect for sharing with guests or gifting in decorative boxes, this homemade version far outshines any store-bought variety in both aroma and freshness.
🥗 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 a vibrant golden color)
- 1/2 teaspoon Kashmiri Red Chili Powder (adjust for heat preference)
- 1/2 teaspoon Ajwain (Carom Seeds) (crushed or ground into a fine powder)
- 1/4 teaspoon Asafoetida (Hing) (essential for digestion and aroma)
- 1 teaspoon Salt (or to taste)
- 1/4 teaspoon Black Salt (Kala Namak) (adds a traditional sulfurous tang)
Dough and Frying
- 2 tablespoons Vegetable Oil (hot, to be mixed into the dough (Moyen))
- 1/2 to 3/4 cup Water (added gradually as needed)
- 3 cups Oil for Deep Frying (use a high-smoke point oil like peanut or sunflower)
- 1 teaspoon Chaat Masala (for sprinkling after frying)
👨🍳 Instructions
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1
Sift the besan and rice flour into a large mixing bowl to ensure there are no lumps, which is crucial for a smooth flow through the Sev press.
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2
Add the turmeric, red chili powder, crushed ajwain, hing, salt, and black salt to the flour. Whisk well to distribute the spices evenly.
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3
Heat 2 tablespoons of oil until shimmering and carefully pour it over the flour mixture. Use a spoon to mix until it resembles coarse crumbs; this 'moyen' technique ensures a melt-in-the-mouth texture.
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4
Gradually add water, a little at a time, and knead into a smooth, soft, and slightly sticky dough. It should be softer than chapati dough but firm enough to hold its shape.
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5
Grease the inside of your 'Sev Sancha' (murukku/pasta press) and the 'fine' or 'medium' hole disc with a little oil.
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6
Divide the dough into cylindrical logs and place one into the press. Cover the remaining dough with a damp cloth to prevent it from drying out.
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7
Heat the frying oil in a wide, heavy-bottomed kadai or wok over medium heat. Test the temperature by dropping a small piece of dough; if it rises immediately with bubbles, the oil is ready.
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8
Hold the press directly over the hot oil and turn the handle (or press the lever) in a circular motion, letting the noodles fall into the oil in a large concentric circle.
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9
Do not overcrowd the pan; one or two layers of circles are enough. Break the flow by turning the handle in the opposite direction or using a finger.
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10
Fry for about 1-2 minutes until the sizzling (bubbles) subsides significantly. Flip the entire 'disc' of sev carefully with a slotted spoon.
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11
Fry the other side for another 30-60 seconds until golden and crisp. Be careful not to brown it, as besan can turn bitter if overcooked.
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12
Remove the sev with a slotted spoon and drain on paper towels. Repeat with the remaining dough.
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13
While the sev is still slightly warm, sprinkle with chaat masala. Once completely cooled, gently crush the large discs into smaller noodle pieces.
💡 Chef's Tips
Always sift your flour; even a tiny lump can clog the fine holes of the Sev press and cause uneven cooking. If your sev is too hard, you didn't add enough oil to the dough; if it's too oily, the frying oil wasn't hot enough. For a 'Tikha' (spicy) version, increase the red chili powder and add a pinch of clove powder. Store in an airtight container only after the sev has cooled completely to maintain the crunch for up to 3 weeks. If the dough is too sticky to handle, grease your palms with a little oil rather than adding more flour.
🍽️ Serving Suggestions
Serve as part of a traditional Diwali Faral platter alongside Sweet Shankarpali and Chakli. Sprinkle over homemade Bhel Puri or Sev Puri for the ultimate street-food crunch. Pair with a steaming cup of Masala Chai for a perfect afternoon snack. Mix with fried peanuts, curry leaves, and roasted flattened rice to create a custom 'Chivda' (savory mix). Use as a topping for Dahi Vada or Poha to add a textural contrast.