Delicious Homemade Hing Sev Recipe: A Perfect Crunchy Snack

Ingredients

  • 1 cup Gram Flour (Besan)
  • 1/4 cup Oil
  • 1/2 teaspoon Asafoetida (Hing)
  • 1 teaspoon Turmeric Powder
  • 1/2 teaspoon Red Chilli Powder
  • Salt to taste
  • Water as needed
  • Oil for deep frying

Steps and instructions

  1. In a mixing bowl, combine the gram flour, asafoetida, turmeric powder, red chili powder, and salt.
  2. Add the oil to the dry mixture and mix until well combined.
  3. Gradually add water, kneading the mixture until it forms a soft dough.
  4. Heat oil in a deep pan for frying.
  5. Fill a sev press with the prepared dough and press sev strands directly into the hot oil.
  6. Fry the sev on medium heat until it turns golden brown and crispy.
  7. Remove the fried sev with a slotted spoon and drain on paper towels to remove excess oil.
  8. Repeat the process with the remaining dough.
  9. Once cooled, store the Hing Sev in an airtight container.

Tools for making

Recipe variations

  • Adding spices: Experiment with different spices such as cumin powder, coriander powder, or garam masala to enhance the flavor.
  • Herb-infused sev: Add dried herbs like dried fenugreek leaves (kasuri methi) or dried mint leaves for an aromatic twist.
  • Nutty twist: Add a handful of crushed peanuts, cashews, or almonds to the dough for a crunchy texture.
  • Spicy variation: Increase the amount of red chili powder or add finely chopped green chilies for an extra kick of spice.
  • Gluten-free option: Substitute the gram flour with chickpea flour for a gluten-free version.
  • Healthier version: Instead of deep frying, bake the sev in the oven until crispy for a lower-calorie alternative.
  • Vegetable-infused sev: Add finely grated vegetables like carrots, spinach, or beetroot to the dough for added color and nutrition.
  • Sweet sev: Dust the fried sev with powdered sugar or a mixture of powdered sugar and cardamom for a sweet and savory combination.
  • Custom shapes: Use different discs in the sev press to create various shapes and sizes of sev.

Recipe overview

Hing Sev is a popular and flavorful snack from the Indian subcontinent. Made primarily from gram flour and seasoned with asafoetida (hing), giving it an irresistible aroma and taste, this snack is perfect for tea-time munching or as a side with your meal. The recipe involves making a dough with the ingredients and then frying them into crispy strands. The process is simple and straightforward, making it a great choice for beginners as well. The end result is a delicious, crunchy snack that you can store and enjoy for several days. So, let's dive into the details and get cooking!

Common questions

  1. What is Hing Sev? Hing Sev is a popular Indian snack made from gram flour (besan) and flavored with asafoetida (hing) and various spices. It is a crispy and savory snack that is enjoyed on its own or as a topping for chaat and other dishes.
  2. How do I store Hing Sev? Once the Hing Sev has cooled completely, store it in an airtight container to maintain its crispiness. It can be stored at room temperature for up to 2 weeks.
  3. Can I make Hing Sev without a sev press? While a sev press makes it easier to create uniform strands of sev, you can still make Hing Sev without one. Simply shape the dough into long thin strands by hand or use a piping bag with a large nozzle to extrude the dough.
  4. Can I adjust the spice level? Yes, you can adjust the spice level of Hing Sev according to your preference. Increase or decrease the amount of red chili powder used in the recipe to make it more or less spicy.
  5. Can I use a different flour? Gram flour (besan) is the preferred flour for making Hing Sev as it gives the best texture and flavor. However, you can try using other flours like rice flour or chickpea flour as substitutes, although the taste and texture may vary.
  6. What can I serve Hing Sev with? Hing Sev can be enjoyed as a standalone snack or used as a topping for various Indian dishes like chaat, bhel puri, sev puri, and dahi puri. It can also be used as a garnish for salads, raita, or mixed with other savory snacks.

Serving dishes and utensils

  • Mixing Bowl - A bowl for combining the ingredients to make the dough.
  • Sev Press - A kitchen tool used to press the dough into thin sev strands.
  • Deep Pan - A pan for frying the sev.
  • Slotted Spoon - A spoon with slots or holes for removing the fried sev from the oil.
  • Paper Towels - Used for draining excess oil from the fried sev.
  • Airtight Container - For storing the Hing Sev and keeping it fresh.

Origin stories

Hing Sev has its roots in the vibrant culinary tradition of Gujarat, a western state of India known for its distinct and flavorful vegetarian cuisine. This crispy snack is an intrinsic part of the Gujarati farsan - a collective term for a range of savory snacks that are typically enjoyed in the evening with tea, or packed in tiffins to be savored throughout the day. The key ingredient, 'Hing' or Asafoetida, is a potent spice that has been used in Indian cooking for centuries due to its unique flavor and digestive properties. In fact, Asafoetida is so cherished in Gujarati cuisine that it is often referred to as 'Gujarati MSG'. This humble snack, despite its simplicity, embodies the essence of Gujarati cuisine - a perfect balance of taste, texture and aroma.

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.