Homemade Plain Sev
Recipe GLPRa44d34eb5dc3d9
Sev is a savory, crispy Indian snack made from chickpea flour. This traditional recipe combines besan with aromatic spices, forms a stiff dough, and uses a sev maker to extrude thin noodles into hot oil for frying. The result is a light, crunchy snack that's perfect on its own or as a topping for various Indian dishes.
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Ingredients
1 cup Chickpea flour (besan)
Oil for frying
¼ teaspoon Black pepper powder
Salt to taste
¼ teaspoon Turmeric powder
¼ cup Hot water
Directions
In a large mixing bowl, combine the chickpea flour, black pepper powder, turmeric powder, and salt. Mix these dry ingredients thoroughly until evenly distributed.
Add a small amount of hot oil to the flour mixture and stir well. The mixture will begin to resemble coarse breadcrumbs with a slightly oily texture.
Gradually add hot water, a little at a time, while mixing. Continue adding water in small increments until a very stiff, sticky dough forms. You may need slightly more or less than ¼ cup of water depending on the flour's moisture content. Use a spoon initially as the mixture will be quite sticky.
Once the dough comes together, lightly oil your hands and knead the dough until smooth and uniform in texture. Ensure there are no lumps.
Lightly grease the interior of your sev maker with a small amount of oil. Fill the sev maker container with the prepared dough and secure the lid tightly.
Heat oil in a deep-sided pan or wok to 350°F (175°C) on medium heat. Test the oil temperature by dropping a tiny pinch of dough into the oil. The dough should rise to the surface within 1-2 seconds. If it sinks and takes longer to rise, the oil needs more time to heat. If it immediately pops to the surface, the oil is too hot; reduce the heat slightly.
Hold the sev maker directly over the hot oil pan. Turn the handle steadily so that thin sev noodles extrude from the holes and fall directly into the oil. As the sev begins to cook, slowly move the sev maker in a circular motion to distribute the noodles evenly in the pan.
After completing one circle in the pan, reverse the handle slightly to stop the dough from exuding further.
Fry the sev on both sides until it turns golden and crispy. The sev is done when the oil stops bubbling actively around it, which typically takes 2-3 minutes total. Use a slotted spoon to remove the sev from the oil.
Place the fried sev on a paper towel-lined plate to drain excess oil. Repeat the process with the remaining dough.
Allow the sev to cool completely for approximately 20 minutes. As it cools, it will become even crispier. Break it into smaller pieces by hand or with gentle crushing, then serve.
