I almost went to buy sev again, which I always do, then comes the thought: ” why not make it at home, instead of buying”. Did just that and I was surprised how easy it is to make and how well they turned out. Sev is like a staple snack. A topping on lots of other Indian snacks and toasts and it is just great for munching. The best part about making Sev at home is that the flavor and spices can be completely customized.
Gram flour fried vermicelli is made of basic Indian ingredients. There are lots of variations in terms of color and flavor, based on the ingredients used. Gram flour or chickpea flour is a great source of protein, fiber and iron and the best part is that it is gluten free. The recipe mentioned below is a base recipe. The other alternatives are also mentioned at the end. Here are the basics:
Mix: All the ingredients with gram flour as the base. Pour 2tbsp of hot oil over it. Add water to make a stiff dough.
Load & Fry: Take a portion of the dough and load the press. Once the oil is hot, operate the press to release the dough noodles. Flip & remove from hot oil.
Another traditional deep fried snack it the Murukku (recipe link). Do check it out.
Sieve the chickpea flour
Mix all the ingredients
Get the press ready
Get the dough ready
Load & Fry
- Gram Flour / Besan: 1 cup
- Turmeric powder: 1/2 tsp
- Red Chilli Powder: 1 tsp
- Aesofotida: 1/4 tsp
- Carom seeds / Ajwain: 1/2 tsp
- Oil: 2 tbsp + for deep frying
- Sieve the gram flour into a large bowl
- Add all the remaining dry ingredients and give it a mix
- Heat 2 tbsp oil and pour it over the dry flour mix
- Keep adding small amounts of water and knead the flour. The dough needs to be slightly stiff
- Once the kneading is done, let the dough rest for about 15 mins
- Heat oil in a wok for deep frying
- Take the press to make the sev and the cast of your choice. Grease the inside portion with cooking oil
- Once the oil is hot, take a small portion of the dough and load the press
- As you turn/apply pressure the dough will fall out as thin noodles
- Fry on medium heat. Quickly flip and remove the sev from the oil
- To get different flavors you can try adding either some garlic paste or lime juice while kneading the dough
- Pepper powder can be used instead of red chili powder
- To get some color use some spinach juice for green or tomato juice/puree for red
- Fry the sev on low heat. Being thin they tend to burn very fast