Sev

Sev

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

Gram Flour 1 cup Gram Flour
turmeric powder 1/4 teaspoon Turmeric powder
red chili powder 1/2 teaspoon Red chili powder
asafoetida 1/4 teaspoon Asafoetida
Carom Seed 1/2 teaspoon Carom Seed
oil 1 tablespoon Oil , for deep frying
salt — Salt , to taste
water 1/2 cup Water

Instructions

  1. 1 In a mixing bowl, combine gram flour, turmeric powder, red chili powder, asafoetida, carom seeds, and salt.
  2. 2 Add oil to the dry ingredients and mix well.
  3. 3 Gradually add water to form a smooth, thick batter.
  4. 4 Heat oil in a deep frying pan over medium heat.
  5. 5 Fill a sev maker or a piping bag with the batter.
  6. 6 Once the oil is hot, carefully press the batter into the oil in circular motions to form sev.
  7. 7 Fry until golden brown and crispy, turning occasionally.
  8. 8 Remove the sev with a slotted spoon and drain on paper towels.
  9. 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.