Homemade Sev Recipe – Gram Flour Vermicelli Snack
Sev is a crunchy, flavorful fried vermicelli snack made from gram flour (besan), which is a key ingredient in many traditional Indian chaats. This crispy treat adds the perfect texture and flavor to dishes such as Bhel Puri, Sev Papdi Puri Chaat, Khakra Chaat, and Chole Tikki Chaat. It’s also enjoyed as a standalone snack, often paired with a hot cup of Masala Chai (spiced Indian milk tea), making it a perfect addition to any tea-time gathering. The simplicity of this recipe allows you to recreate this delightful snack at home, and it will become a staple in your snack repertoire.
Cuisine: Indian
Course: Snack
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Gram flour (besan) | 2 cups |
| Asafoetida (hing) | 1/2 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Oil | 4 tablespoons |
| Water | 1/2 cup |
| Salt | To taste |
| Oil (for deep frying) | As required (Sunflower oil works well) |
Preparation Time
20 minutes
Cooking Time
40 minutes
Instructions
-
Prepare the Dough:
Begin by combining the gram flour (besan), asafoetida (hing), turmeric powder (haldi), salt, and oil in a mixing bowl. Gradually add water to form a stiff dough. Ensure the dough isn’t too soft or too runny. If necessary, add a little more water until the desired consistency is achieved. -
Grease the Sev Press:
Lightly grease your Sev Press (or Sev Sancha) with some oil. Insert the plate with small holes into the press. This plate will give the sev its characteristic fine vermicelli shape. -
Heat the Oil:
Heat oil in a frying pan or deep fryer over medium heat. The oil should be hot enough for frying, but not smoking. -
Press the Sev:
Fill the Sev Press with the prepared dough. Gently press the dough through the plate into the hot oil in thin strands. Be careful not to overcrowd the pan; only press in enough dough to cover the surface of the oil. Fry the sev in batches, ensuring each batch has enough space to crisp up evenly. -
Fry Until Golden:
The sev will cook quickly, turning golden brown within a few minutes. Once golden, use a slotted spoon to flip the sev gently, ensuring both sides cook evenly. Once the sev is crispy and golden brown, remove it from the oil and drain the excess oil on a plate lined with paper towels. -
Cool and Store:
Allow the homemade sev to cool completely. Store the cooled sev in airtight containers to maintain its crispness. -
Serve:
Enjoy your homemade sev as a standalone snack, or use it as a topping for your favorite chaats such as Bhel Puri, Sev Papdi Puri Chaat, Khakra Chaat, or Chole Tikki Chaat. It also pairs wonderfully with a cup of Masala Chai for a traditional tea-time treat.
Tips for Perfect Sev:
- Consistency of the Dough: The dough should be stiff enough to hold its shape when pressed through the Sev Press. If itβs too soft, the sev may turn out soggy instead of crispy.
- Oil Temperature: Make sure the oil is hot enough before frying. If the oil is too cool, the sev will absorb too much oil and become greasy. If it’s too hot, the sev will burn quickly without cooking through.
- Storage: Store your sev in airtight containers to keep it crispy. If it loses its crunch, you can re-crisp it by baking it in a low-temperature oven for a few minutes.
This easy homemade sev recipe will become a favorite in your kitchen, bringing the taste of Indian street food to your home.
