Delicious and Crispy Homemade Nylon Sev: A Classic Indian Snack Recipe

Ingredients

  • 1 cup Chickpea flour (Besan)
  • 1/2 cup Water
  • 1/2 tsp Salt
  • 1/2 tsp Asafoetida (Hing)
  • 1/2 tsp Red Chili Powder
  • 1/2 tsp Turmeric Powder
  • 2 cups Vegetable Oil (for frying)

Steps and instructions

  1. In a mixing bowl, combine the chickpea flour, salt, asafoetida, red chili powder, and turmeric powder.
  2. Gradually add water to the mixture, stirring continuously to avoid lumps. Keep adding water until the mixture achieves a smooth, flowing consistency.
  3. Heat the vegetable oil in a deep frying pan over medium heat.
  4. Once the oil is hot, use a sev press/maker to squeeze the dough into the hot oil. Move the sev press in a circular motion so that the sev is evenly distributed in the oil.
  5. Fry the sev until it becomes crispy and light golden in color. This should take about 2-3 minutes.
  6. Using a slotted spoon, remove the sev from the oil and drain on paper towels to remove excess oil.
  7. Once cooled, break the sev into smaller pieces if desired. It can now be served as a snack or stored in an airtight container for later use.

Tools for making

  • Mixing Bowl - Used to combine the ingredients and make the dough.
  • Sev Press/Maker - A kitchen tool used to squeeze the dough into the hot oil in order to make the sev.
  • Deep Frying Pan - A pan used to heat and fry the sev in vegetable oil.
  • Slotted Spoon - A utensil with slots or holes that allows you to remove the sev from the hot oil while draining excess oil.
  • Paper Towels - Used to drain and absorb excess oil from the fried sev.

Recipe variations

  • Using rice flour instead of chickpea flour for a gluten-free version.
  • Adding spices such as cumin powder, garam masala, or chaat masala to enhance the flavor.
  • Experimenting with different coatings like cornstarch or semolina for a different texture.
  • Replacing water with buttermilk or yogurt to add a tangy flavor.
  • Adding finely chopped onions, green chilies, or curry leaves for a savory twist.
  • Mixing in grated cheese, such as Parmesan or cheddar, for a cheesy variation.
  • Adding crushed black pepper or paprika for a spicier version.
  • Using a combination of different flours, such as whole wheat flour or corn flour, for a unique taste.
  • Creating a sweet version by adding sugar, cardamom powder, and saffron strands to the dough.
  • For a healthier option, baking the sev instead of frying it.

Recipe overview

Nylon Sev is a popular Indian snack that is both tasty and easy to make. Made from chickpea flour and a blend of spices, this crispy treat is a staple in many Indian households and is often served as an accompaniment to meals or simply enjoyed on its own. In this recipe, we'll guide you through the process of making Nylon Sev at home. You'll start by creating a smooth batter from chickpea flour and spices, which you'll then squeeze through a sev press into hot oil, creating thin strands that are fried until crispy. The result is a light, savory snack that's perfect for any time of the day. Whether you're new to Indian cooking or an experienced chef, this recipe is sure to delight with its simplicity and flavor.

Common questions

  1. How long does it take to fry the sev?
    The sev takes about 2-3 minutes to fry until it becomes crispy and light golden in color.
  2. Can I store the Nylon Sev for later use?
    Yes, you can store the Nylon Sev in an airtight container for later use. Ensure that it is completely cooled before storing.
  3. How long can I store the Nylon Sev?
    When stored in an airtight container, Nylon Sev can be stored for up to 2 weeks.
  4. What can I serve Nylon Sev with?
    Nylon Sev can be enjoyed as a standalone snack or used as a topping for various dishes like chaat, salads, and bhel puri.
  5. Can I adjust the spice level?
    Yes, you can adjust the spice level by increasing or decreasing the amount of red chili powder according to your preference.

Serving dishes and utensils

  • Sev Press/Maker - A kitchen tool used to squeeze the dough into hot oil, creating the thin, noodle-like sev strands.
  • Deep Frying Pan - A pan with high sides that is suitable for deep frying. It should be large enough to hold the oil and accommodate the sev press/maker.
  • Slotted Spoon - A spoon with slots or holes that allows you to remove the fried sev from the oil while leaving behind any excess oil.
  • Paper Towels - Absorbent towels used to drain excess oil from the fried sev.

Origin stories

Nylon Sev, a popular snack originating from the vibrant and flavorful region of Gujarat in India, has a fascinating story linked to its name. Contrary to what one might assume, the "Nylon" in its moniker does not refer to the synthetic material we know today. Instead, it is actually a colloquial term in the local language, used to denote something that is very fine or thin. The snack gets its name, Nylon Sev, due to its thin and crispy texture, a unique characteristic that sets it apart from other Indian snacks. This beloved treat is a common sight during festive seasons, especially Diwali, where it is often served with a variety of sweets and savories, and it also holds the comfort of home for many Indians living abroad.

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.