| Prev Recipe | | | All Recipes.. | | | Next Recipe |
| Tweet |
There is something to be said about all the namkeens (savory snacks) that we can find at a sweet shop or just walk down the Indian store snack aisle. The number of options is mind blowing and enough to make your decision super hard. Every wonder what goes into making them, sounds hard, right? Think again, with the right tools, you can be churning these out like Haldiram’s! They make perfect tea-time snack and are great when you are in a munchy mood. Enjoy!
Ingredients:
Cinnamon Powder – 1/4 tsp
Cloves Powder – 1/4 tsp
Coarse Black Pepper Powder – 1/2 tsp
Red Chili Powder – 1/2 tsp or to taste
Salt – 1/2 tsp
Water – 1/4 cup
Oil – 1 tbsp
Baking Soda – a pinch
Lemon /Lime Juice – 1 tsp
Chickpea Flour (Besan) – 1 cup
Oil for deep frying
Method:
1. In a bowl mix everything except the Chickpea Flour.
2. Mix well and then add the Chickpea Flour little at a time, mixing constantly, making sure lumps don’t form.
3. Heat the Oil for frying.
4. Grease the inside of the Sev-Maker.
5. Wipe the outside of the Sev-Maker and wash hands and make sure they are not slippery.
6. Pour some of the mixture into the Sev-Maker and close it.
7. Once the oil is hot, rotate the sev-maker and in a circular motion pour carefully into the oil.
8. Once you have completed one circle, rotate the sev-maker backwards to stop the flow.
9. Cook the sev on medium heat for about 3-4 minutes and flip using the help of another spoon or fork (to avoid splashing)
10. Cook on the other side for a couple of minutes till there are no more bubbles forming.
11. Take out the sev and place on a paper towel.
12. Allow it to cool down to room temperature.
13. Break into pieces and store in an air-tight container and store.
14. Does not need to be refrigerated.
| Prev Recipe | | | All Recipes.. | | | Next Recipe |
| Pin It | Tweet |
|
 Stay informed |
 |
Similar Recipes:
- Khandvi – Gujarati Snack
Khandvi (Khandavi) is a popular snack item from the state of Gujarat, India. It’s unique soft texture and mild flavor makes is a favorite with...
- How to Make Vegetable Puffs – Indian Snack Recipe
Vegetable Puffs are a wonderful snack option for the days that you want something substantial and you can’t wait very long for it to be...
- Crispy Seasoned Arbi (Taro Root) – Indian Snack Recipe
Crispy Seasoned Arbi is a wonderful dish and can be served as a snack or as a side dish with a meal. Spice it up...
- Healthy Cereal Chivda – A Perfect Munchie!
Being healthy and staying healthy should never be a hard thing to do. Eat right and exercise – simple! This recipe for Cereal Chivda will...
- Tea Rusk – Perfect for Dipping!
All of us have some nice warm memories of dipping rusks in our tea on rainy days and the satisfaction that goes along with that...
Youtube
Facebook
Twitter
Orkut
April 24th, 2010 at 1:55 am
Excellent no fuss no mess recipe!there is nothing like homemade snacks!sad part i dont have a sev maker.
keep up the good work!
[Reply]
pooja Reply:
April 28th, 2010 at 6:47 pm
there is another option of sev maker is “electric cookie press”.
[Reply]
anuja Reply:
April 29th, 2010 at 5:04 am
Thanks again Pooja
[Reply]
April 24th, 2010 at 3:51 pm
This recipe is perfect in timing. I have a bag of chickpea flour that needs to be used up. Thanks. I will be using my “Spaetzle” maker (like a potato press) to make it.
[Reply]
petra Reply:
April 30th, 2010 at 9:01 pm
I did make them last night and ended up using my potato ricer rather than the spaetzle maker. Never had them before so had no idea what they should taste like. No matter what they where a success and mighty tasty. Thanks
PS: I blogged them here
http://desert-or-dessert.blogspot.com/2010/04/little-trip-to-india.html
[Reply]
anuja Reply:
May 5th, 2010 at 4:35 am
Hi Petra,
Those look Y-U-M! Thanks for blogging about the recipe and we are glad you enjoyed them
[Reply]
April 24th, 2010 at 3:53 pm
hi Anuja/Hetal,
Whenever i make this snack i always add either a tsp of jeera or ajwain which tastes wonderful as well as good for stomach especially using ajwain with besan is always recommended.
Please ladies try to post a video on undiyo/cookies.
Keep up your good work going.
thanks
[Reply]
April 24th, 2010 at 4:44 pm
Hi Hetal & Anuja…great website! I love cooking and find such easy to follow recipes on your site. Keep up the great work! Please post some more guju recipes!!!
Anyways, just wondering what the purpose of the baking soda is? My mom makes gathiya and sev a lot, but have noticed she does not put baking soda in it…just wondering what your reasoning is? Thanks
[Reply]
Satya Reply:
April 28th, 2010 at 5:14 pm
You can replace baking soda with about a tsp of hot oil straight from the tawa!
[Reply]
anuja Reply:
April 29th, 2010 at 5:05 am
Hi Satya,
Will have to give it a try, thanks for the suggestion
[Reply]
lamiya Reply:
February 11th, 2011 at 12:24 pm
have u tried? does it work?
April 24th, 2010 at 7:34 pm
Hi Anuja and Hetal,
First of all, you are doing a great job! I have learnt lot of recipes from you both. Thanks.
Can you tell me what is the kadai you are using and where I can buy in the US? And whether it will work fine with the electric stove?
Thanks.
[Reply]
April 25th, 2010 at 12:18 am
This is Ganthiya not sev. Sev is usually thin….
[Reply]
Anonymous Reply:
April 26th, 2010 at 12:16 pm
I think its called ‘thika ganthiya’
[Reply]
April 26th, 2010 at 1:17 pm
* Asking people to wash their hands before pressing the mix is a great safety tip!
Such big sev are prepared during festivals and weddings (I think is it done with urad flour too). You should have included another tip for beginners – press it on an aluminium foil or a plate in a smaller size and then drop it in the oil (like it is done for chuklies). I really can’t imagine the result if some new to cooking dropped the press in the hot oil by mistake! If possible, please update your video with this tip. Thanks.
[Reply]
April 26th, 2010 at 5:41 pm
hi,
i make sev but i don’t add baking soda & lemon.my recipe little bit different i share with you.
i take water &add your spices (with ajwain & few turmeric)& few oil & mix. i use hand mixer.so its mix very well.& add flour. (you add flour do not use hand mixer)
you can eat with onion,lemon,tommato,cilantro & i put jiralu powder on top(gujarati people know this powder & other i don’t know)thanks.
if you intreasted in sandwich dhoklaa recipe i share with you.
[Reply]
Anonymous Reply:
April 26th, 2010 at 8:43 pm
Do post ur traditional dhokla recipe ,I tried it many times but it comes out hard.
[Reply]
nalini Reply:
April 27th, 2010 at 3:59 pm
hi,
i do not use home batter.i never try at home.i use talod white instant dhokla mix its test like gujarati khatta dhokla.its not hard.
you want to make sandwich dhokla.you just apply first thin layer &half cook then you apply cilantro chutny(its test sweet &spicy necessary)lid open & cook 1 min and add second thin layer & cover lid & cook.after thadka.put some oil add mustered seeds,greenchilli small cut,sesame seeds spread on the top & cilantro on the top.thanks.
please tell me your dhokla batter recipe.i think idli batter=dhokla batter.
[Reply]
April 27th, 2010 at 12:11 am
I have the same frying pot!!!! omg lol
[Reply]
raj Reply:
April 27th, 2010 at 8:30 pm
Hetal/Anuja/Jyoti – where can I get this frying pot from is Dallas?
[Reply]
Anonymous Reply:
April 28th, 2010 at 12:22 pm
Any Indian grocery store:)
[Reply]
anuja Reply:
April 29th, 2010 at 5:11 am
Hi Raj,
Honestly, I bought this pan about 15 years ago and have no idea which store I bought it at. But yes, my guess would be that it’ll be available at most Indian Grocery stores!
Hope that helps
[Reply]
anuja Reply:
April 29th, 2010 at 5:18 am
Hi Raj,
Check Taj or Subzi Mandi
[Reply]
anum Reply:
June 2nd, 2010 at 9:56 pm
hi anuja i like ur reciepes its vry esy to ccokk nd i always watching ur website nd cuuking recp make easy nd fast recp :A
April 27th, 2010 at 6:43 am
Plzzzzzz post the recipe for cheese cake, I am craving for it
[Reply]
April 28th, 2010 at 4:42 am
Thank you for another great recipie…..you guys r great,I love this website,,,keep it rolling
[Reply]
April 28th, 2010 at 6:53 pm
thank you for this recipe. but I want to add one thing in this is a “curry leaves”. u can blend it with water and use that water to add in mixure. it’ll smell and test really good.
[Reply]
anuja Reply:
April 29th, 2010 at 5:03 am
Hi Pooja,
What an excellent suggestion, will give it a shot
[Reply]
April 29th, 2010 at 10:13 pm
Dear Hetal & Anuja,
I like you and all your work and effort. I want to send you one receipe of Lauki . I am sure you will love it. Just answer me on which e-mail address I should type it.
[Reply]
anuja Reply:
May 5th, 2010 at 4:44 am
Hi Ruchi,
You can email it at either of the emails:
anuja@showmethecurry.com
hetal@showmethecurry.com
Thanks
[Reply]
May 7th, 2010 at 1:32 am
Thank you girls for the wonderful receipe. Can you please tell me whether besan flour and chenna flour are one and the same?
[Reply]
hetal Reply:
May 7th, 2010 at 1:55 pm
Hi Saraswathi,
Yes, besan is the same as channa flour (or gram flour).
[Reply]
Saraswathi Vattam Reply:
May 8th, 2010 at 1:25 am
Thank you for the quick reply. I really appreciate your patience in answering each and everyones’ question !
[Reply]
May 10th, 2010 at 5:01 pm
hi,
hetal and anuja
I wanted to thank you both for the wonderful recipes. I have learned a lot from you guys. I tried the above recipy and my sev turned red, orange color, instead of typical yellow also it was not soft. Any suggestion?
[Reply]
hetal Reply:
May 10th, 2010 at 9:26 pm
Hi SP,
If you fry it too long, the color will change to reddish orange. This type of thick sev is meant to be a little harder than the fine sev which just melts in your mouth. Really, the amount of baking soda you use will determine the softness. We’ve tried the recipe with more baking soda and it is definitely softer, but it absorbs more oil.
[Reply]
May 23rd, 2010 at 2:48 am
Hi Hetal & Anuja,
Really a great snack.. taste great with the smell of cinnamon, and cloves. My 18 month old loved the sev. Thanks.
[Reply]
June 25th, 2010 at 2:03 am
hi how are you my mom love cooking
[Reply]
krishna Reply:
June 25th, 2010 at 2:05 am
really a great snack how are you helat& anja
[Reply]
June 25th, 2010 at 2:55 am
With Besan if you add somewhat like 1/2 cup rice flour it willbe perfect and very easy to make also.
[Reply]
September 16th, 2010 at 6:02 pm
hi if i make it thin then can i use it in bhel or ragada pattis
[Reply]
hetal Reply:
September 17th, 2010 at 1:42 pm
Hi Nirali,
This recipe makes the thicker version of sev that has a bit of a crunch. The recipe for the thin one is a little different. It has a bit more oil in the batter and does not have all the spices.
[Reply]
November 28th, 2010 at 12:37 am
hello ladies … Recently I was looking for CHAI at youtube and I found your charming website showmethecurry.com. the way you simplfy life is great and marbeleous !! For Chai I took earl grey teabags,good alpine water & milk,ginger and cardamon of course but instead of sugar I prefer honey (because white sugar is not so good at all). Have you ever heard about the receipe to put salt into the tea? Have a good tea-time and I enjoy it too.
[Reply]
hetal Reply:
November 29th, 2010 at 11:17 pm
Hi Gabi,
We’re so glad you are enjoying SMTC. We have not heard of adding salt to tea. Which part of the world does this recipe come from?
[Reply]
January 11th, 2011 at 1:05 pm
alternatives for sev maker…
[Reply]
January 11th, 2011 at 6:24 pm
Hi Ladies, I don’t have Clove Powder, can I just blend whole cloves to make a powder out of it or do I need to roast them first?
I would like to try this recipe out soon.
Thank you.
[Reply]
March 23rd, 2011 at 6:15 pm
Thank you thank you thank you…:)))))))) you and your recipes are life savers.:)) I just made this sev and its awesome. I was looking for something to make for my twins’ 3rd bday. They looooove it.. They have been munching on it since I made the first batch. I also made the namak pare..I will comment on it at the recipe page.:)))))))
[Reply]
March 30th, 2011 at 9:55 pm
HI ANUJA AND HETAL
I HAVE BEEN WATCHING THIS PROGRAM SOMETIMES. I HAVE MADE
FEW DISHES. I LIKE THE SNACK YOU MADE AT THIS SESSION.
IT CAME OUT GOOD.THANK YOU FOR HAVING THIS PROGRAM.
WHERE YOU ARE LOCATED I WOULD LIKE TO VISIT YOU
SOMETIMES JUST SAY HELLO TO BOTH OF YOU.
[Reply]
anuja Reply:
April 1st, 2011 at 6:42 pm
Hi Mala,
Thank you and glad you are enjoying the show
[Reply]
October 27th, 2011 at 10:20 pm
Another Great Recipe…..thank you guys.
Hetal Saal Mubarak!
[Reply]
hetal Reply:
October 28th, 2011 at 2:13 am
Happy Diwali and Saal Mubarak to you too Rani!
[Reply]
Rani Reply:
November 4th, 2011 at 2:50 am
Thank you Hetal…..! I love you guys.
[Reply]
February 23rd, 2012 at 8:06 pm
The moment i saw this recipe, i just wanted to make it off immediately. Rushed to store, bought sev maker and made up a batch. I doubled the quantity given so that we can munch away longer
thanks a ton . Needless to say, you ladies are doing a wonderful job.. 
[Reply]
December 14th, 2012 at 12:03 am
How can I make this without a sev maker?
[Reply]
March 26th, 2013 at 12:40 am
There’s certainly a lot to learn about this subject. I love all the points you have made.
[Reply]
April 21st, 2013 at 4:00 am
Hi Hetal & Anuja – I tried this snack recipe today and it came out so well. The best thing is one can never go wrong with this recipe. I tripled the amount of besan and now I can snack on this for 2 weeks! Thanks a lot:-)
[Reply]
April 26th, 2013 at 7:57 am
Which yellow colour is used in sev to make it good looking
[Reply]
hetal Reply:
May 8th, 2013 at 6:47 pm
Turmeric or Haldi
[Reply]