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Sev
Sev is a traditional Indian recipe for a classic snack of a spiced chickpea flour dough that's extruded as fine threads and cooked by dropping into hot oil. The full recipe is presented here and I hope you enjoy this classic Indian version of: Sev.
prep time
15 minutes
cook time
20 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesSpice RecipesIndian Recipes
Sev is an Indian fried snack made with a dough of lentil flours, spices, herbs and seasonings. It’s an important component of snacks such as Bombay mix and can be served as a snack by itself. It can also be used as a garnish for dishes such as chana chaat puri. It is also a traditional savoury snack served at Diwali.
Ingredients:
100g (1 cup) gram flour (besan/chickpea flour)
⅛ tsp ground turmeric
½ tsp red chilli powder
pinch asafoetida (hing)
¼ tsp carom seeds (ajwain)
½ tsp sea salt (or to taste)
pinch of baking soda
2 tbsp hot oil, added to the dough
2 tbsp water, add as required to the dough
500ml (2 cups) oil for deep frying (or as needed)
Method:
Sift the chickpea flour into a bowl then add in all the spices and the salt and baking soda.
Mix everything thoroughly, form a well in the centre then heat 2 tbsp oil and pour into the well. Allow the oil to cool until warm then rub into the flour with your fingertips. Mix well until the mixture resembles breadcrumbs. Add 2 tbsp water and begin to knead the mixture until it comes together as a soft and smooth dough. If the dough is a little tacky add some more gram flour. If too dry add a little more water.
Cover the bowl with a damp cloth and set aside to rest for 10-12 minutes. At this point knead the dough again for 1 minute.
For making the sev you will need a sev maker (though for rough sev you can rub the dough through the holes in a colander. If you have a sev maker, rub a bit of oil in your hands. Take a part of the dough and roll it into a log and gently place in the sev maker. Cover the sev maker with its lid.
Heat 500ml (2 cups) of oil in a kadai or wok over medium heat. Note that the oil must be hot before you can cook the sev. You can perform a small test by adding a piece of dough, if it rises gradually and steadily. Then the oil is hot enough.
In the moderately hot oil, directly press the sev maker to form sev. Move in a circular motion so that sev is equally distributed. The oil will sizzle as soon as it comes in contact with the sev.
Once the base has turned golden and become crisp, gently turn the sev over and fry the other side. Fry until the colour changes to golden and the sev becomes crisp and the oil stops sizzling.
Remove the sev from the pan with a slotted spoon and drain on kitchen towel as you fry the next piece. Repeat this process until all the dough has been used up.
Once cool enough to handle bread the sev strands into pieces then store in an air-tight container (the sev should last for a month).
