Sev
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Sev is a versatile, savory, and profoundly aromatic Indian snack made from seasoned gram flour (Besan) vermicelli. This recipe features a crunchy, golden base flavored with carom seeds, turmeric, and a hint of hing. Known for its crisp texture and ability to enhance any meal, it is a staple ingredient in almost all Indian chaats and mixtures. Its taste is savory and mildly sharp, providing a satisfying professional-grade crunch. This snack is a mandatory favorite for anyone seeking a simple yet essential savory appetizer. Best enjoyed as a standalone snack with chai or used as a generous garnish for poha and upma.
Ingredients
Cooking Instructions
Tips & Secrets
- Using finely powdered ajwain is the absolute secret to preventing the small holes from clogging.
- Adding hot oil (Moyan) to the flour ensures the sev is brittle and light rather than hard and chewy.
- The softness of the dough is mandatory; a stiff dough will make the sev hard and difficult to extrude smoothly.
- Fry on medium-high heat for thin sev; it cooks very fast and should not be allowed to brown too much.
Nutritional Information(Per 1 cup (30g))
160 kcal
3g
10g
15g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.