Sev
Crispy, golden strands of deep-fried chickpea flour noodles, seasoned with classic Indian spices. This popular homemade snack, also known as farsan, is perfect for munching on its own or adding a delightful crunch to your favorite chaat dishes.
For 6 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine the sifted besan, rice flour, crushed ajwain, turmeric powder, red chili powder, hing, and salt. Whisk well to ensure all spices are evenly distributed.
- c.In a small pan, heat 3 tbsp of oil until it's quite hot but not smoking. Carefully pour this hot oil over the flour mixture. This step, known as 'moyan', is crucial for a crispy texture.
- d.Use a spoon to mix the hot oil into the flour. Once it's cool enough to touch, use your fingertips to rub the oil into the flour until the mixture resembles coarse breadcrumbs.
- e.Gradually add lukewarm water, a little at a time, and knead to form a soft, smooth, and pliable dough. The dough should be soft enough to press easily through the sev maker but not sticky. The consistency is key.
- 2
Step 2
- a.Set Up for Frying
- b.Heat the remaining oil for deep frying in a heavy-bottomed kadai or pan over medium heat. The oil should be about 2-3 inches deep.
- c.While the oil is heating, grease the inside of the sev maker (sev press) and the disc with the finest holes with a little oil. This prevents the dough from sticking.
- d.Load the prepared dough into the sev maker and secure the lid tightly.
- 3
Step 3
- a.Fry the Sev
- b.Check if the oil is at the correct temperature (around 175°C or 350°F). Drop a tiny piece of dough into the oil; if it sizzles and rises to the surface immediately without changing color too quickly, the oil is ready.
- c.Position the sev maker over the hot oil and press the handle to extrude the dough in a circular motion, forming a large, web-like circle. Do not overcrowd the pan.
- d.Fry for about 60-90 seconds on one side. You will notice the vigorous bubbling and sizzling will start to subside. This is the indicator to flip.
- e.Carefully flip the sev 'nest' using a slotted spoon and fry for another 45-60 seconds on the other side until it's light golden and crisp. Avoid browning it too much, as it will continue to cook slightly after being removed from the oil.
- 4
Step 4
- a.Drain, Cool, and Store
- b.Remove the fried sev from the oil with a slotted spoon, allowing excess oil to drip back into the pan.
- c.Place the sev on a wire rack or a plate lined with paper towels to drain further.
- d.Repeat the frying process in batches with the remaining dough.
- e.Allow the sev to cool completely to room temperature. It will become perfectly crisp as it cools.
- f.Once cooled, gently break the sev into smaller, bite-sized pieces.
- g.Store in a clean, dry, airtight container for up to 3 weeks to maintain its freshness and crunch.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough consistency is the most critical part. If it's too stiff, it will be difficult to press. If it's too soft, the sev will absorb excess oil and won't be crispy.
- 2Using hot oil ('moyan') in the dough is a traditional technique that makes the sev light and khasta (flaky/crispy).
- 3Maintain a consistent medium heat for frying. If the heat is too high, the sev will burn on the outside while remaining raw inside. If it's too low, it will become oily.
- 4Fry in batches to prevent the oil temperature from dropping and to ensure even cooking.
- 5The sev is done frying when the sizzling sound of the oil significantly reduces. This indicates that the moisture has evaporated.
- 6Clean the sev maker immediately after use. Soaking it in warm, soapy water will make it much easier to clean.
Adapt it for your goals.
Palak Sev (Spinach Sev)
Add 1/4 cup of fine spinach puree (palak) to the dough for a vibrant green color and added nutrients. You may need to reduce the amount of water accordingly.
Lasun Sev (Garlic Sev)Lasun Sev (Garlic Sev)
Add 1-2 teaspoons of finely minced garlic or garlic paste to the dough for a pungent, garlicky flavor.
Tikha Sev (Spicy Sev)Tikha Sev (Spicy Sev)
Increase the red chili powder to 1.5-2 teaspoons and add 1/4 teaspoon of black pepper powder for an extra spicy kick.
Pudina Sev (Mint Sev)Pudina Sev (Mint Sev)
Incorporate 2 tablespoons of finely chopped fresh mint leaves or 1 tablespoon of dried mint powder into the dough for a refreshing flavor.
Why this is on our healthy list.
Source of Plant-Based Protein
Besan, the main ingredient, is made from chickpeas and is an excellent source of plant-based protein, which is essential for muscle repair and growth.
Rich in Dietary Fiber
Chickpea flour is high in dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Naturally Gluten-Free
This snack is made entirely from besan and rice flour, making it a great gluten-free option for individuals with celiac disease or gluten sensitivity.
Good Source of Minerals
Besan contains important minerals like iron, magnesium, and phosphorus, which play vital roles in energy production, bone health, and oxygen transport in the body.
Frequently asked questions
A one-cup serving (approximately 75g) of this homemade sev contains around 400-450 calories, primarily from the chickpea flour and the oil used for frying.