Sev
Veg
Vegan
Fine or medium crispy chickpea-flour noodles deep-fried until pale golden — the indispensable crunchy element of Rajasthani and Gujarati cooking, showered over sabzis, chaats, and kachori at every meal. Bikaner's sev is GI-tagged and considered the gold standard; the Bikaneri sev uses a specific ratio of besan, black pepper, carom seeds, and salt, pressed through a perforated plate into hot oil and fried quickly. Eaten as a standalone snack, used as a topping to add crunch to dal-baati, sev-tamatar ki sabzi, and mirchi bada; a jar of sev on the Rajasthani table is as fundamental as salt.
Cuisines
Gujarati
Kutchi
Kathiyawadi
Rajasthani
Surati
Marwari
Best for
Breakfast
Lunch
Dinner
Snacks
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 1 cup | gram flour (besan) |
| 1/4 teaspoon | turmeric powder |
| 1/2 teaspoon | red chili powder |
| 1/4 teaspoon | asafoetida (hing) |
| 1/2 teaspoon | carom seeds (ajwain) |
| 1 tablespoon | oil |
| — | salt to taste |
| 1/2 cup | water |
| 2 cups | oil for deep frying |
Instructions
- 1 In a mixing bowl, combine gram flour, turmeric powder, red chili powder, asafoetida, carom seeds, and salt.
- 2 Add oil to the dry ingredients and mix well.
- 3 Gradually add water to form a smooth, thick batter.
- 4 Heat oil in a deep frying pan over medium heat.
- 5 Fill a sev maker or a piping bag with the batter.
- 6 Once the oil is hot, carefully press the batter into the oil in circular motions to form sev.
- 7 Fry until golden brown and crispy, turning occasionally.
- 8 Remove the sev with a slotted spoon and drain on paper towels.
- 9 Allow to cool completely before storing in an airtight container.
Tips
For a spicier sev, increase the amount of red chili powder. Ensure the oil is hot before frying to achieve a crispy texture.