Simple Sev (સેવ)
Updated: Jun 14
Sev is used in many Indian dishes as a texture component. It adds a bit of crunch and makes for a yummy garnish on many Indian street food dishes. You can add different spices to your sev to add flavor if you would like, but this recipe is just a simple sev recipe that works great for Chaats, and Bhels.
2 1/2 cups of Chickpea Flour (Besan/Chana Noh Loat)
1/4 cup of Vegetable Oil
A Pinch of Turmeric
Juice of half a Lemon
Hot water to bind the dough
Salt To Taste
Oil to deep fry
Begin by placing your flour, salt, and turmeric in a large mixing bowl. Add in your oil a little at a time. You want to form a crumbly dough. Then go ahead and add in your lemon juice and slowly add in water to form a semi-stiff dough. The dough shouldn't be sticky. Its difficult to determine the exact amount of water you will need because each brand of chickpea flour is so different. Once you make it a few times, you will be able to determine how much water you will need for the brand of chickpea flour you use.
Once your dough has been formed, heat your oil to about 350-400 degrees. Fill your Hancho with your dough and be sure to use the attachment with the smallest holes. This will give you a thin sev.
Once your Hancho is filled, carefully dispense your dough in your hot oil by creating a circular shape in your oil. It shouldnt take long to fry (30-60 sec). Once your sev is ready, take it out of the oil and let the excess oil strain on a paper towel. Once you have done this with all of your dough, wait for your sev to completely cool down, and then crush the circular shaped sev, into small pieces.
You can store your sev for up to a month in an air tight container, or even freeze it and use it when you are ready. Garnish your Indian street food dishes with your sev and enjoy!