Thin Sev
Also known as: Nylon Sev, Barik Sev, Fine Sev
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Also known as: Nylon Sev, Barik Sev, Fine Sev
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in an airtight container in a cool, dry place, thin sev can last for 4 to 6 weeks.
Freezing is not recommended as it can alter the texture and make the snack soggy upon thawing.
The key is to keep it away from humidity. Always use a tight-sealing jar and never use a wet spoon to scoop it out.
Yes, traditional thin sev is made from gram flour (besan), which is naturally gluten-free. However, check labels for cross-contamination or added hing (asafoetida) which may contain wheat.
Crushed papdi, fine boondi, or even crushed potato chips can provide a similar crunch, though the flavor profile will differ.
If the sev smells oily or 'off' (rancid) or if it has lost its crunch and become soft, it should be discarded.
It is primarily used as a garnish for Indian street foods (chaat) like Bhel Puri, Sev Puri, and Dahi Vada, or eaten as a standalone snack.
This usually happens if the oil temperature is too low. Ensure the oil is hot (around 180°C/350°F) before extruding the dough.
While it contains protein from chickpeas, it is deep-fried and high in calories and sodium, so it should be consumed in moderation.
Thin Sev is a versatile ingredient found in cuisines around the world. With 560 calories per 100g and 11.2 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the snack category with complete nutrition information.
View all snack →Nylon Sev is significantly thinner and finer than regular sev, often used specifically for delicate garnishing in chaat.