Things to know about Sev Recipe
Sev is a ready-to-eat crunchy snack that you can have with almost anything! It is so prominent in some parts of India that it is equivalent to staples.
The Indian Traditional Gram Flour Crunchy Noodles from North India – Sev consists of small noodles. It has a crunchy texture and a spicy-savory taste. The addition of Indian spices like cumin, pepper, and chili imparts mouthwatering flavors to it. The preparation of Sev involves deep-frying the batter made with gram flour.
You can eat Sev as a snack with tea or can use it to top other dishes. In North India, you will find street food with the topping of Sev to enhance the taste. In Madhya Pradesh, there are several dishes from this region that contain Sev as the main ingredient.
The best part about Sev is that it is readily available all over India and in Indian stores and remains fresh for a long time. Hence. it is the go snack to carry along on picnics, lunch boxes, or while staying in hostels. Sev is a significant savory snack at the festival of Diwali in India, and everyone loves it. To prepare Sev at home, you will need a Chakli Press that will enable you to make noodles of chickpea flour.
Crunchy Indian Traditional Gram Flour Crunchy Noodles from North India. Authentic Recipe of Sev.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 1 cup Gram Flour
- ½ tsp Salt
- ½ tsp Red Chili Powder
- ¼ tsp Turmeric Powder – Curcuma Powder
- ¼ tsp Carom Seed – Ajwain
- 1 pinch Asafoetida
- 2 tbsp Oil For the dough
- 2 tbsp Water For the dough
- 2 cups Oil For deep frying
- Sieve the gram flour in a mixing bowl. Add the salt, turmeric powder, chili powder, asafoetida, and carom seeds to it.
- Mix everything well and make a small well at the center of the flour. Set it aside.
- Now heat the oil for the dough in a pan. Once warm, add it to the center of the flour.
- Let the oil cool for a while, and then mix everything well. The flour should have the consistency of bread crumbs.
- Add the water to the dough and start kneading it. Make a soft and smooth dough and adjust the amount of water required if the dough is dry.
- Now, cover the dough with a damp cloth and let it rest for 10 minutes. After 10 minutes, take the dough and knead it again.
- To make the Sev, take the Chakli Press and grease it with some oil on the inside. Place the disk with slightly larger holes to get the perfect shape.
- Apply some oil to your hands and take a section of the dough. With your hands, roll it into a log shape and place it in the Chakli Press. Then cover it with the lid.
- Now take a pan and heat the oil (for frying). As soon as the oil heats up, pour the Sev directly into the pan with the Chalkli press. Move it in circular motions to get evenly distributed noodles.
- Once the Sev turns golden from one side, turn it around and let it cook from the other side.
- Fry it nicely till the Sev turns golden brown. Let the oil stop spluttering.
- Next, remove the Sev from the oil with the help of a spoon and place it on a paper towel to absorb the excess.
- Once the Sev cools down to room temperature, break it into smaller noodles. Your Indian Traditional Gram Flour Crunchy Noodles from North India – Sev is ready. You can have them fresh or store them in a container.
A variation of Sev is the Aloo Bhujia. It is the potato-flavored version of Sev.
Sev tastes delicious with tea.
— Specific Atributes of This Recipe:
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