Homemade Plain Sev
Recipe GLPR6d11fba1d82f0d
Sev is a crispy, savory Indian snack made from chickpea flour that is fried until golden and crunchy. This traditional plain sev has a delicate texture with subtle warmth from turmeric and black pepper. It's perfect as an appetizer, side dish, or snack on its own, and stays crispy for several days when stored in an airtight container.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 cup Chickpea flour (besan)
Oil for deep frying
¼ teaspoon Black pepper powder
to taste Salt
¼ teaspoon Turmeric powder
¼ cup Water
Directions
In a mixing bowl, combine the chickpea flour, black pepper powder, turmeric powder, and salt. Mix these dry ingredients thoroughly with a spoon or whisk until evenly distributed.
Heat a small amount of oil in a pan to about 350°F (175°C). Once hot, add the hot oil to the dry flour mixture and stir well. The mixture will take on a crumbly texture.
Gradually add water, one tablespoon at a time, mixing with a spoon or oiled hands until a very stiff dough forms. Be cautious—the dough will be sticky and sticky at first. Continue mixing and adding water slowly until the dough reaches a thick, uniform consistency that will hold together and extrude properly through a sev maker.
Lightly grease the interior of a sev maker (a cylindrical press with a fine-holed disc). Fill the container with the prepared dough, packing it firmly, and screw the lid closed. In a separate pot, heat oil for deep frying to 350°F (175°C). Test the oil temperature by dropping a tiny pinch of dough into it—it should float to the surface in 1–2 seconds; if it sinks or takes longer, the oil is not hot enough; if it floats immediately, the oil is too hot.
Hold the sev maker over the hot oil and slowly turn the handle. Thin strands of dough will extrude into the oil. As the strands fall, gently move the machine in a circular motion over the pan to create a coil. Once you complete one circle, reverse the handle slightly to break the strand and stop the extrusion.
Fry the sev until both sides are golden and crispy, approximately 2–3 minutes total. The sev is ready when the bubbling subsides and it turns a light golden-brown color. Using a slotted spoon, carefully remove the sev and place it on a paper towel-lined plate to drain excess oil.
Repeat the process with the remaining dough until all of it has been fried. Allow the sev to cool completely at room temperature for about 20 minutes—it will become even crispier as it cools. Gently break and lightly crush the sev with your hands into bite-sized pieces. Store in an airtight container and serve as desired.
