Sev Recipe

रेसिपी को हिन्दी में पढ़े

Sev recipe – it is made from gram flour aka besan and seasoned with salt and pepper. I usually make it during Diwali festival to add into different chivda recipes.

You will need sevai maker or press to prepare this snack. Without that it is not possible.

For a variation, you can add spice powders like red chili powder, crushed dried mint, amchur, any other ready masala. Here I have kept it

There are many different flavors or it available in the market e.g. palak, tomato, aloo bhujia, mint and so on. I still have to try those one by one, since it is our favorite snack to munch on.

There is another version where the strands are thick compared to this. This is known as tikha gathiya.


How to make sev (Step by Step Recipe with Photos):


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1) Take besan, black pepper powder, turmeric powder and salt in a bowl. Mix well.

2) Add hot oil. Mix it well, it will have crumbly texture.

3) Then make dough by adding little water at a time and make very stiff dough. It is very sticky dough, I just used a spoon to mix the dough in the beginning. Then at the end, I grease the hand with little oil then smooth out the dough (forgot to take this pic but you will see how dough looks little later).

4) Now use your sev maker machine with disk which has tiny small holes. Grease the inside of it with little oil. On other side, heat the oil in a pan on medium heat for deep frying the sev.

5) Now fill the container with prepared dough and close it tightly.

6) As you twist the handle sev will come out from the bottom holes.

7) Now check the oil, it should be hot now. Drop a pinch of dough in the oil. If it comes on top immediately then oil is too hot. If it comes on top after long time then oil is not hot enough. If it comes on top after 1-2 seconds, then oil is ready to fry.

8) Now hold the machine over pan, turn the handle and thin sev will come out. These are starting to fall into the hot oil. As it falls into the oil, slowly move the machine in circular motion.

9) As you complete one circle, stop there and reverse the handle a bit to stop the sev from coming out.

10) Fry both the sides till it becomes crispy. You will see it will stop bubbling, that time sev is ready. Remove it using slotted spoon.

11) And place it on the paper towel lined plate. And continue the same process for remaining dough.

12) Let it cool completely, as it cools it will become crispier. Then break it and crush it lightly with your hand and sev is ready to serve.

Or store them in airtight container. It stays good for 2-3 weeks.

Serving suggestion:
– You can have it as a snack with cup of tea/coffee.
– Use in making chaat like sev puri, sukha bhel, dahi puri. You can sprinkle over kachori chaat, ragda patties, aloo tikki chaat and so on.
– Many times I use in making sev tomato shaak.
– Add into vagharela mamra or add into cereal chivda.

Print

Sev recipe

US measuring cups are used (1 cup = 240 ml)
Course Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Kanan

Ingredients (1 cup = 240 ml)

Ingredients for Sev recipe:

  • 1 cup Besan (gram flour)
  • ¼ teaspoon Black pepper powder
  • Salt to taste
  • ¼ teaspoon Turmeric powder
  • 1 tablespoon Hot oil
  • ¼ cup + 1 tablespoon Water
  • Oil for frying

Instructions

Making the dough"

  1. Take besan, black pepper powder, turmeric powder and salt in a bowl. Mix well.
  2. Add hot oil. Mix it well, it will have crumbly texture.
  3. Then make dough by adding little water at a time and make very stiff dough. It is very sticky dough so you may need to grease your hand half way through.

Making sev recipe:

  1. Now use your sev maker machine with disk which has tiny small holes. Grease the inside of the it with little oil. On other side, heat the oil in a pan on medium heat for deep frying.
  2. Now fill the container with prepared dough and close it tightly.
  3. As you twist the handle sev will come out from the bottom holes.
  4. Once oil is hot, hold the machine over pan, turn the handle and thin.
  5. These are starting to fall into the hot oil. As it falls into the oil, slowly move the machine in circular motion.
  6. As you complete one circle, stop there and reverse the handle a bit to stop coming out.
  7. Fry both the sides till it becomes crispy. You will see it will stop bubbling, meaning it is ready. Remove it using slotted spoon.
  8. And place it on the paper towel lined plate. And continue the same process for remaining dough.
  9. Let it cool completely, as it cools it will become crispier. Then break it and crush it lightly with your hand