reload

Sev Recipe

Sev Recipe

Snacks 50 Last Update: Oct 28, 2024 Created: Oct 28, 2024
Sev Recipe
  • Serves: 4 People
  • Prepare Time: 15 min
  • Cooking Time: 30 min
  • Calories: 200
  • Difficulty: Easy
Print

Sev, also known as nylon sev, is a popular Indian snack made from gram flour. It is crispy, flavorful, and can be enjoyed on its own or as a topping for various dishes like chaat, pav bhaji, and dahi puri. Sev is also a great addition to breakfast dishes like poha and upma.

Ingredients

Directions

  1. In a large bowl, whisk together the besan, turmeric powder, red chili powder, garam masala powder, and salt.
  2. Gradually add the water to the besan mixture, whisking until a smooth batter forms.
  3. Heat the oil in a large pot or deep fryer to 350°F (175°C).
  4. Fill the sev maker with the batter.
  5. Press the batter through the sev maker into the hot oil, forming long, thin strands.
  6. Fry the sev until golden brown and crispy.
  7. Remove the sev from the oil with a slotted spoon and drain on paper towels.
  8. Let the sev cool completely before storing in an airtight container.
  9. Tips:
  10. For a spicier sev, add more red chili powder to the batter.
  11. Add a pinch of asafoetida (hing) to the batter for a more flavorful sev.
  12. To make a healthier version of sev, bake it in the oven instead of frying it.
  13. Sev can be stored in an airtight container for up to 2 weeks.

Sev Recipe



featured
  • Serves: 4 People
  • Prepare Time: 15 min
  • Cooking Time: 30 min
  • Calories: 200
  • Difficulty: Easy

Sev, also known as nylon sev, is a popular Indian snack made from gram flour. It is crispy, flavorful, and can be enjoyed on its own or as a topping for various dishes like chaat, pav bhaji, and dahi puri. Sev is also a great addition to breakfast dishes like poha and upma.

Ingredients

Directions

  1. In a large bowl, whisk together the besan, turmeric powder, red chili powder, garam masala powder, and salt.
  2. Gradually add the water to the besan mixture, whisking until a smooth batter forms.
  3. Heat the oil in a large pot or deep fryer to 350°F (175°C).
  4. Fill the sev maker with the batter.
  5. Press the batter through the sev maker into the hot oil, forming long, thin strands.
  6. Fry the sev until golden brown and crispy.
  7. Remove the sev from the oil with a slotted spoon and drain on paper towels.
  8. Let the sev cool completely before storing in an airtight container.
  9. Tips:
  10. For a spicier sev, add more red chili powder to the batter.
  11. Add a pinch of asafoetida (hing) to the batter for a more flavorful sev.
  12. To make a healthier version of sev, bake it in the oven instead of frying it.
  13. Sev can be stored in an airtight container for up to 2 weeks.

You may also like

Newsletter

Sign up to receive email updates on new recipes.