Homemade Sev Recipe.

B y M a n o j Ku m a r ( h s e g u r u @ y a h o o . i n / A l s t o m U n i v e r s i t y ’ s
C e r t i fi e d E H S P r o f e s s i o n a l , E x p e r i e n c e : F i f t e e n y e a r s
e x p e r i e n c e i n h e a l t h , S a f e t y & E n v i r o n m e n t fi e l d ) .

Sev is like thin, crunchy noodles made from chickpea flour. The
batter-like dough is made from chickpea flour and is seasoned with salt,
pepper and turmeric powder. Then pressed into the sev maker to form
thin noddles. These noodles are directly formed into the hot oil and
deep-fried till crisp.

The Thickness Of Sev:

 Mostly the save maker comes with three different discs for the
various sized thickness of sev.

 Very fine (thin sev or jini sev) - it is known as nylon sev. It is

mainly used in chaat recipes like Sev puri,radga patties. Use this
same recipe with disc w/ very tiny small holes.
  Medium thickness - Same as shown in this recipe. This verity is
mainly used while making chivda or any other Diwali namkeen
mixtures.

 Thick sev - This is eaten as a snack as such or with a cup of tea or

coffee. Here is the recipe – tikha ghathia.

Sev Making Procedure:

1) Take besan, black pepper powder, turmeric powder and salt in a

bowl. Mix well.
2) 2) Add hot oil. Mix it well, it will have a crumbly texture.
3) 3) Then make the dough by adding little water at a time and make
a soft, smooth dough. It is a very sticky dough, I just used a
spoon to mix the dough in the beginning. Then at the end, I grease
the hand with little oil then smooth out the dough .
4) Now use your sev maker machine with a disk which has tiny small
holes. Grease the inside of it with little oil. On the other side, heat
the oil in a pan on medium heat for deep frying the sev.
5) Now fill the container with dough and close it tightly.
6) As you twist the handle sev will come out from the bottom holes.

7) Now check the oil, it should be hot now. Drop a pinch of dough in the oil. If it comes on top
immediately then the oil is too hot. If it comes on top after a long time then the oil is not hot
enough. If it comes on top after 1-2 seconds, then the oil is ready to fry.

8) Now hold the machine over the pan, turn the handle and thin sev will come out. These are
starting to fall into the hot oil. As it falls into the oil, slowly move the machine in a circular
motion.

9)As you complete one circle, stop there and reverse the handle a bit to
stop the sev from coming out

10) Fry both the sides till it becomes crispy. You will see it will stop
bubbling, that time sev is ready. Remove it using a slotted spoon.

11) And place it on the paper towel-lined plate. And continue the
same process for remaining dough.
12) Let it cool completely, as it cools it will become crispier.
Then break it and crush it lightly with your hand and sev is ready
to serve.

store them in an airtight container. It stays good for 2-3 weeks.