Sev a popular Indian fried snack, is one of the main ingredients for chaat recipes. Its basically thin noodles tempered with spices and flavours.
If you are quite interested in sweating in the kitchen like me , then this is the one to try !! Really…, one of the most easily available snacks at any supermarket in India or Indian stores {if you live abroad}. But , it was one of those days where it called me “Make Me…Make Me” 🙂 . I had this craving for chaat and no Sev at home. Instead of letting go of the craving, I decided to make Sev. Its not complicated at all.Very easy and with one cup of Chickpea/Besan flour , you can have lots for chaat and save the rest in an airtight container. I have made the basic version of Sev as I wanted to use it for chaat. There are many variations you can try like adding chilli powder, spinach puree or mint puree for a totally different taste.
Ingredients
- 1 cup Chickpea flour/Besan
- 1/2 tsp Salt { I have added less of salt as I will be using this in Chaat recipe}
- 1/2 tsp Asafoetida/Hing
- 1 tablespoon Hot Oil
- 1/2 tsp Turmeric
- Oil for Frying
- Water for kneading
Method
- In a big bowl , add besan , salt, hing, turmeric and salt.
- Add hot oil and mix well using little by little water.
- Form a soft dough and not too tight.
- Heat oil for frying in a big pan.
- Load the dough into a chakli maker and use the thinnest sev mould available.
- Press the dough directly into hot oil.
- Do not crowd the pan , as Besan gets fried very fast and it may turn black.
- Once its done, gently topple it over and fry till its golden in colour.
- Using a flat big spatula, gently remove it from the oil and transfer it onto a kitchen towel to absorb excess oil.
- Repeat the same procedure for the rest of the dough.
- Once completely cool, store it in an airtight container.
- Crumble a few of them to add to chaat.
Note:- Oil should be medium hot.
If you feel the dough is tight add a few tsp of water and again kneed it.
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