Homemade Sev Recipe - Gram Flour Vermicelli Snack
Sev is a delicious fried vermicelli snack that is made from besan/ gram flour. The sev is used in various chaat recipes to add crunch and flavour and can be easily made at home.
Sev is a delicious fried vermicelli snack that is made from besan/ gram flour. The sev is used in most chaats like Bhel Puri, Sev Papdi Puri Chaat, Khakra Chaat, Chole Tikki Chaat and many other dishes. The crispiness of the sev vermicelli adds to the texture and flavor of the chaats. Many like to savor the Sev as it is with their "Masala Chai" (Spiced Indian milk Tea).
A special equipment called "Sev Sancha" or a "Murrukku Maker" typically made out of brass. This machine gets passed on from one generation to another and lasts a lifetime. It can be found in most Indian Stores outside India.
You can easily store the Sev in an airtight container for up to a week.
If you like tea time snack recipes, here are a few more interesting recipes for you
Alternative Ways to Flavor the Homemade Sev:
- Add garlic powder to the sev batter
- Add pureed spinach
- Add red chilli powder
- Use you imagination to make any flavor of sev you desire.
- 2 cups Gram flour (besan)
- 1/2 teaspoon Asafoetida (hing)
- 1/2 teaspoon Turmeric powder (Haldi)
- 4 tablespoons Cooking oil
- 1/2 cup Water
- Salt , to taste
- Cooking oil , (Sunflower Oil) for deep frying
How to make Homemade Sev Recipe - Gram Flour Vermicelli Snack
To begin making the Homemade Sev Recipe, combine all the ingredients except water. Gradually add water to make it a stiff dough, adding extra water if required.
Grease the Sev Press or the Sev Sancha with oil and place the plate with many tiny holes into the press.
Heat oil in a frying pan, until hot.
Fill in the sev dough into the press. Press out thin strands of the dough into the hot oil. Only press in enough to cover the oil. Sev cooks and turns dark quickly. So gently turn the pressed sev to fry the other side. Once the sev starts to turn golden, using a slotted spoon drain excess oil out and place it on a plate to cool.
Press the remaining batches of the sev dough in the similar manner.
Cool the entire homemade Sev and store in airtight containers.
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