Classic Homemade Sev Recipe

Ingredients

  • 1 cup Gram flour (Besan)
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon Red chili powder
  • 1/2 teaspoon Asafoetida (Hing)
  • 1/2 teaspoon Salt
  • 1/2 tablespoon Lemon juice
  • 1/2 tablespoon Oil
  • Water, as required to knead the dough
  • Oil, for deep frying

Steps and instructions

  1. In a mixing bowl, add the gram flour, turmeric powder, red chili powder, asafoetida, and salt. Mix well to combine.
  2. Add the lemon juice and oil to the flour mixture. Mix again.
  3. Gradually add water and knead into a smooth, firm dough. Ensure the dough is not too soft or sticky.
  4. Fill the Sev press or Sev maker with a portion of the dough.
  5. Heat oil for deep frying in a pan over medium heat. Once the oil is hot enough, press the Sev maker to release the dough into the oil, moving in a circular motion.
  6. Fry the Sev till it turns golden and crispy, and the sizzling sound in the oil stops. Be careful not to over-fry it.
  7. Remove the fried Sev with a slotted spoon and drain on kitchen paper to remove excess oil.
  8. Let the Sev cool completely before storing in an airtight container. Serve as a snack or use it in various Indian dishes to add crunch.

Tools for making

Recipe variations

  • Using whole wheat flour instead of gram flour for a healthier option
  • Adding crushed black pepper or chaat masala for extra flavor
  • Experimenting with different spice blends like garam masala or cumin powder
  • Adding finely chopped fresh herbs like cilantro or mint to the dough
  • Using different shapes for the Sev, such as straight strands or spiral shapes
  • Adding finely grated vegetables like carrots or spinach to the dough for added nutrition
  • Making a spicy version by increasing the amount of red chili powder or adding green chili paste
  • Adding a pinch of baking soda to the dough for a lighter texture
  • Using a combination of flours, such as gram flour and rice flour, for a different texture
  • Trying different cooking methods like baking or air-frying instead of deep frying

Recipe overview

Welcome to our recipe for Sev, a popular Indian snack known for its delightful crunch and delicious flavors. This snack is made from gram flour dough that is seasoned with spices, then pressed through a Sev maker into hot oil where it fries to golden perfection.

Sev is a versatile treat that can be eaten on its own or used as a topping to enhance a variety of dishes such as chaat, Bhelpuri, or even sprinkled over salads for an extra crunch. It's also a staple during the festive season and a common sight in many Indian households.

This recipe will guide you through the steps of making homemade Sev, which is surprisingly straightforward once you get the hang of it. So, let's start our journey towards making this crunchy, savory delight.

Common questions

  1. Can I substitute gram flour with any other flour? No, gram flour (besan) is a key ingredient in Sev and cannot be easily substituted with any other flour.
  2. How long can I store the prepared Sev? If stored in an airtight container, Sev can be stored for up to 2-3 weeks.
  3. Can I use a different spice combination? Yes, you can adjust the spices according to your taste preferences. Feel free to experiment with different spice blends.
  4. Can I make Sev without a Sev maker? While a Sev maker makes it easier to get the desired shape and thickness, you can still make Sev using a piping bag with a narrow nozzle or even by hand, though it may be more challenging.
  5. What dishes can I use Sev in? Sev is a versatile ingredient and can be used in various Indian dishes such as chaat, sev puri, bhel puri, and even as a topping for snacks like poha or upma.

Serving dishes and utensils

  • Mixing Bowl - A bowl for mixing the ingredients together
  • Sev Press or Sev Maker - A kitchen utensil used to shape and press the dough into thin strands
  • Pan - A deep frying pan for frying the Sev
  • Slotted Spoon - A spoon with slots or holes to drain the fried Sev
  • Kitchen Paper - Paper towels used to absorb excess oil from the fried Sev
  • Airtight Container - A container to store the cooled and crispy Sev

Origin stories

Sev, a popular Indian snack, is believed to have originated from the Western state of Gujarat, though it is widely enjoyed across the country today. Sev has been a part of Indian culinary tradition for centuries and its invention can be traced back to the era of thriving trade and cultural exchange during the Mughal rule. The sev maker or 'sev sancha', the tool used to make these fried noodles, speaks to the ingenious approach to food preparation in ancient India. This versatile snack has not only stood the test of time but has also adapted to regional variations, with each state adding its unique twist. From the spicy 'laung sev' of Madhya Pradesh to the sweet 'mawa sev' of Rajasthan, the humble sev is a testament to the rich and diverse culinary landscape of India.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.