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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.
Prepare the Dough
Set Up for Frying
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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.
This indian recipe takes 45 minutes to prepare and yields 6 servings. At 258.1 calories per serving with 10.78g of protein, it's a moderately challenging recipe perfect for snack.
Fry the Sev
Drain, Cool, and Store
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.
Add 1-2 teaspoons of finely minced garlic or garlic paste to the dough for a pungent, garlicky flavor.
Increase the red chili powder to 1.5-2 teaspoons and add 1/4 teaspoon of black pepper powder for an extra spicy kick.
Incorporate 2 tablespoons of finely chopped fresh mint leaves or 1 tablespoon of dried mint powder into the dough for a refreshing flavor.
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.
Chickpea flour is high in dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
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.
Besan contains important minerals like iron, magnesium, and phosphorus, which play vital roles in energy production, bone health, and oxygen transport in the body.
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.
Sev is a deep-fried snack, so it should be consumed in moderation. However, homemade sev is generally healthier than store-bought versions as you control the quality of oil and ingredients. The base ingredient, besan (chickpea flour), is gluten-free and a good source of protein and fiber.
This usually happens if the dough is too stiff or hard. The dough needs to be soft and pliable. Also, over-frying the sev until it's dark brown can make it hard.
There are two common reasons for oily sev: the dough was too soft and sticky, or the oil temperature was too low during frying. Ensure the oil is hot enough before you start frying each batch.
While a sev maker (press) is the traditional and easiest tool, you can try using a piping bag with a small round nozzle. However, it will be more difficult to press the dough, and the texture might be slightly different.
Make sure the sev has cooled down completely before storing. Store it in a clean, dry, and airtight container at room temperature. This will keep it crispy for up to 3 weeks.