Sev is a popular Indian snack recipe that consists of small pieces of crispy and crunchy fried noodles that are not only tasty but highly addictive.
About the recipe
Sev is traditionally made using chickpea flour. Today I have tried to make a masala version with chickpea flour (besan), rice flour, and fried gram (daliya, roasted chana, hurigadale, putani, putnalu) spices. The best part about this dough is that you can make different types of namkeens, such as sev, chakli, ribbon pakoda, murukku, and jantikalu. All the plates available in your chakli press can be used to make different shapes of crispy snacks.
If you are looking for a quick and easy Diwali snack or namkeen recipe, then you should definitely try the recipe below.
Ingredients
- ¼ cup Roasted Gram or Fried Gram or Daliya
- 1 cup Rice flour
- ½ cup Chickpea flour / Besan
- 2 tablespoon Butter, softened
- 1 teaspoon Black sesame seeds (til)
- ½ teaspoon Cumin seeds
- ¼ teaspoon Asafoetida (Hing)
- ¾ teaspoon Salt, adjust to taste
- 1 teaspoon Red chile powder
- ⅔ cup Water (approximately, add in increments)
- Oil for frying
How to make Masala Namkeen Sev
Making of sev dough
Add roasted gram in a mixie jar or blender and blend it to smooth powder.
In a bowl, add rice flour, chickpea flour, and roasted gram flour (from above) along with butter and mix well until butter is incorporated. It should hold shape when you take a portion of the mixture in your palms and press. Check the video here.
To this, add sesame seeds, cumin seeds, hing, salt, and chile powder, and mix. Now add water little by little and knead to form a soft and smooth, non-sticky dough.
How to fry sev
Heat oil in a pan on medium heat for frying.
Grease your chakli mold with oil or butter. Fill the mold with the dough.
Press the dough directly over the oil and move your hand in a slow circular motion. Fry on a medium flame for 2 minutes on each side or until it is crispy.
Transfer this to paper tissue to absorb any excess oil.
Once it cools completely, store it in an airtight container. Use as and when required.
Pro Tips
Masala Sev presented here is different from the traditional sev or bhujia. If you want a traditional taste, then use only chickpea flour or gram flour.
Always fry on medium flame.
To make it even masaledar, you can grind green chilies and ginger with water and use this to knead the dough.
The dough should be soft, smooth, and non-sticky. If you feel it is sticky, correct it by adding extra flour, and if it is dry or crumbly, sprinkle some water and mix.
Do not add all water at once. The amount of water will depend on the brand of flour you are using, local humidity, etc.
Crush and add cumin seeds so that it easily comes out of the mold without breaking.
Storage instructions
Sev or any crispy snack (chakli, murukku, ribbon pakoda) prepared from this dough can be stored in an airtight container for up to 30 days.
Therefore, the recipe below is one of the best gift box snacks that you can prepare for Diwali. It is also the best make-ahead snack recipe for holidays so that you can sit and munch on them while chatting with your family and friends.
How to serve sev
Sev can be eaten alone. It is also a perfect accompaniment to a cup of coffee or tea. It can be used as a topping/garnish for dahi vada or any Indian chaats like sev puri, bhel puri, dahi puri, and masala puri.
Variations to sev
I have used the plate with bigger holes available with the chakli press, and this is also called mota or thick sev.
Garlic sev: Grate the garlic cloves and add them to the dough. Rest all steps remain the same.
Potato sev or Aloo sev: Add one boiled and mashed potato to the dough.
Palak sev: Puree the palak and add it to the dough. Adjust the water accordingly.
Ratlami sev: Popular in North India, prepared mainly using chickpea flour, cloves, and other spices used above.
More Indian snacks
Video
Check out the video here on making of masala sev recipe.
Recipe card
Sev | Namkeen Masala Sev | Diwali Snack Recipe
Equipment
- 1 Chakli mold or murukku press
- 1 Pan for frying
- 1 Bowl for mixing
Ingredients
- ¼ cup Roasted Gram or Fried Gram (daliya, hurigadale)
- 1 cup Rice flour
- ½ cup Chickpea flour / Besan
- 2 tablespoon Butter, softened
- 1 teaspoon Black sesame seeds (til)
- ½ teaspoon Cumin seeds
- ¼ teaspoon Asafoetida (Hing)
- ¾ teaspoon Salt, adjust to taste
- 1 teaspoon Red chile powder
- ⅔ cup Water (approx, in increments)
- Oil for frying
Instructions
Making of Sev Dough
- Add roasted gram in a mixie jar or blender and blend it to smooth powder.¼ cup Roasted Gram or Fried Gram (daliya, hurigadale)
- In a bowl, add rice flour, chickpea flour, and roasted gram flour (from above) along with butter and mix well until butter is incorporated. It should hold shape when you take a portion of the mixture in your palms and press. Check the video here.1 cup Rice flour, ½ cup Chickpea flour / Besan, 2 tablespoon Butter, softened
- To this, add sesame seeds, cumin seeds, hing, salt, and chile powder, and mix. Now add water little by little and knead to form a soft and smooth, non-sticky dough.1 teaspoon Black sesame seeds (til), ½ teaspoon Cumin seeds, ¼ teaspoon Asafoetida (Hing), ¾ teaspoon Salt, adjust to taste, 1 teaspoon Red chile powder, ⅔ cup Water (approx, in increments)
How to fry sev
- Heat oil in a pan on medium heat for frying.Oil for frying
- Grease your chakli mold with oil or butter. Fill the mold with the dough
- Press the dough directly over the oil and move your hand in a slow circular motion. Fry on a medium flame for 2 minutes on each side or until it is crispy.
- Transfer this to paper tissue to absorb any excess oil.
- Once it cools completely, store it in an airtight container. Use as and when required.
Notes
Nutrition
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