Sev is a popular Indian snack food. This is essentially small pieces of crunchy noodles made from chickpea flour paste which is seasoned with salt, asofatida and oil before being deep-fried in oil. These noodles vary in thickness.
In our home Sev is used in many dishes. My son love this with ketch up and Curd :). Making this at home is so so easy and tastes better than store bought.
It is eaten as a standalone snack as well as a topping on dishes like Bhelpuri, Ragda puri, Sevpuri and many more. Here is the recipe to make Sev at home. It can be stored for weeks in airtight containers.
Besan / Chickpea flour / Bengal gram flour – 2 cups
Pinch of Asafoitida (hing)
Oil – 3 tbsp
Water – 3/4 cup or as needed to make very soft dough
Salt to taste
Oil for frying
1. Sieve the Besan in a large bowl. Add salt, Asafoitida and oil. Mix them well.
2. Add water in small quantities and make a very smooth dough like very thick paste consistency. Your dought should be soft to make it khasta.
3. Take Sancha, Fit mold and grease inner surface with oil. Fill Sev Sancha with prepared dough and close its lid.
5. Deep fry both sides on a medium to high heat until it becomes crisp and light brown.
6. Transfer this into plate. Repeat same process with remaining dough. Let it cool down at room temperature before breaking into pieces.
7. It is ready. Use it in any chaat items. You can store it in an airtight container and use it for up to 2 weeks.