Homemade Sev Recipe – Gram Flour Vermicelli Snack
Embrace the crunch and flavor of homemade Sev, a delightful Indian snack made from gram flour, perfect for elevating your favorite chaats or enjoying on its own as a savory treat. This crispy, golden snack is not only simple to make but also a fun way to bring the flavors of India into your kitchen. The combination of spices and the unique texture of the sev makes it an irresistible addition to any meal or snack platter.
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Gram flour (besan) | 2 cups |
| Asafoetida (hing) | 1/2 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Sunflower Oil | 4 tablespoons + for deep frying |
| Water | 1/2 cup |
| Salt | To taste |
Nutritional Information Table
| Nutrient | Amount per Serving (1/6 of the total recipe) |
|---|---|
| Calories | Approximately 220 calories |
| Protein | 5 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Sodium | Varies based on added salt |
Preparation Time
| Time Component | Duration |
|---|---|
| Preparation Time | 20 minutes |
| Cooking Time | 40 minutes |
| Total Time | 60 minutes |
| Servings | 6 servings |
Instructions
-
Mix the Dry Ingredients: Start by placing the gram flour (besan), asafoetida (hing), turmeric powder, and salt into a large mixing bowl. Stir the dry ingredients together until evenly combined.
-
-
Form the Dough: Gradually add water to the dry mixture, mixing as you go to form a stiff dough. If the mixture feels too dry, add a bit more water, a teaspoon at a time, until the right consistency is achieved.
-
Prepare the Sev Press: Lightly grease the Sev Press or Sev Sancha with sunflower oil to prevent sticking. Insert the plate with tiny holes into the press. This plate will shape the sev as it is pressed out.
-
Heat the Oil: In a deep frying pan, heat sunflower oil over medium heat. To test if the oil is ready, drop a small piece of dough into the oil; it should sizzle and rise to the surface.
-
Press the Sev: Fill the press with the sev dough. Squeeze the press to create thin strands of sev, directly into the hot oil. Be mindful not to overcrowd the pan; only press out enough to cover the bottom of the pan.
-
Fry the Sev: As the sev begins to cook, it will turn a darker shade quickly. Gently turn the strands using a slotted spoon to ensure even frying. Keep an eye on them, and once they turn golden brown, use the spoon to lift them out of the oil, allowing any excess oil to drain off.
-
Repeat the Process: Continue pressing and frying the remaining sev dough in batches until all the dough is used.
-
Cool and Store: Allow the fried sev to cool completely on a plate. Once cooled, transfer the sev to airtight containers to maintain its crispiness.
-
Serve and Enjoy: This delightful homemade sev can be served alongside various chaats such as Bhel Puri, Sev Papdi Puri Chaat, Khakra Chaat, and Chole Tikki Chaat. It also makes a fantastic tea-time snack enjoyed with family and friends.
Final Thoughts
This Homemade Sev Recipe captures the essence of Indian snacking, offering a delightful balance of flavor and crunch that can complement many dishes. Whether served as a standalone snack or as part of a vibrant chaat, this simple yet satisfying recipe is sure to become a favorite in your kitchen. Enjoy the process, savor the results, and share the joy of homemade snacks with loved ones!
