Sev | Namkeen Masala Sev | Diwali Snack Recipe
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.
Servings: 8
Calories: 149kcal
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 tbsp 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 tsp Black sesame seeds (til), ½ tsp Cumin seeds, ¼ tsp Asafoetida (Hing), ¾ tsp Salt, adjust to taste, 1 tsp 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
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.
Nutrition
Calories: 149kcal | Carbohydrates: 24g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 251mg | Potassium: 88mg | Fiber: 3g | Sugar: 1g | Vitamin A: 166IU | Vitamin C: 0.03mg | Calcium: 22mg | Iron: 1mg