Palak Pudina Sev, Jar Snack
by Tarla Dalal
palak pudina sev recipe | palak sev namkeen | Indian style palak sev Diwali snack | jar snack recipe | with 33 amazing images.
palak pudina sev recipe is a tongue-tickling Indian snack best paired with a cup of masala chai. Learn how to make Indian style palak sev Diwali snack.
The off-beat appearance and colour of the snack first kindle your curiosity and make you take a bite, but once you do, you just can’t stop because it’s so tasty! You can store this yummy jar snack recipe in an airtight container, to enjoy with tea, munch between meals, or even take to the office.
To make palak pudina sev, first we need to make the green paste. Combine spinach, mint leaves, coriander, green chillies, garlic, lemon juice, salt and water in a mixer jar and blend till smooth. Combine this paste with rice flour, besan, oil and salt and knead into a soft dough. Grease the sev "press" mould with little oil, transfer the dough into it, press it properly and cover it with the lid. Press out thin strands of the sev into the hot oil, a few at a time and deep-fry on a slow flame till it turns very light brown in colour from all the sides. Drain on an absorbent paper. Keep aside to cool for 5 to 10 minutes. Transfer the sev into a deep bowl and break into pieces using your fingers. Store in an air-tight container and use as required.
When you are bored of the usual chilli or ajwain flavoured savouries? Go for this palak sev namkeen. The crispness of this savoury snack, together with the appetizing flavour and aroma of pudina and the pleasant colour of palak make this snack a winner!
Making sev is very simple. Be careful about deep-frying Indian style palak sev Diwali snack on a slow flame. Since the strands are very thin, they tend to burn quickly. You can also add finely chopped onions and sprinkle a little lemon juice over the sev, toss it and enjoy it as a variation. Try other jar snack recipes like Phoolwadi or Namak Para Savoury.
Tips for palak pudina sev. 1. It is best to make the paste just before kneading the dough, to get the perfect colour of the sev. 2. The garlic in the paste is a flavour enhancer, but Jains can avoid adding it. 3. We suggest that you add the paste gradually while adding the dough, since the quality of the flour varies and thus the amount of water it may absorb for binding also may vary. 4. After frying, break into pieces and allow it to cool completely before storing. Any warmth remaining in the sev while storing might make it soggy.
Enjoy palak pudina sev recipe | palak sev namkeen | Indian style palak sev Diwali snack | jar snack recipe | with step by step photos below.
Palak Pudina Sev, Jar Snack recipe - How to make Palak Pudina Sev, Jar Snack
Preparation Time: Cooking Time: Total Time:
Makes 3.5 cups
Palak Pudina Sev
3/4 cup rice flour (chawal ka atta)
1 cup besan (bengal gram flour)
1 tbsp oil
salt to taste
1/4 tsp oil for greasing
oil for deep-frying
To Be Blended Into A Smooth Paste
1 cup roughly chopped spinach (palak)
1/2 cup mint leaves (pudina)
1 tbsp roughly chopped coriander (dhania)
1 tsp roughly chopped green chillies
1/2 tsp roughly chopped garlic (lehsun)
2 tsp lemon juice
salt to taste
1/2 cup water
Palak pudina sev
- Palak pudina sev
- To make {span class="bold1"}palak pudina sev{/span}, combine all the ingredients, including the prepared paste in a deep bowl and knead into a soft dough.
- Grease the sev "press" mould with little oil, transfer the dough into it, press it properly and cover it with the lid.
- Press out thin strands of the sev into the hot oil, a few at a time and deep-fry on a slow flame till it turns very light brown in colour from all the sides. Drain on an absorbent paper.
- Keep aside to cool for 5 to 10 minutes.
- Transfer the sev into a deep bowl and break into pieces using your fingers.
- Store the {span class="bold1"}palak pudina sev{/span} in an air-tight container and use as required.
Palak Pudina Sev Video
For the green paste
- For preparing the palak pudina sev, we would require a green paste. Clean and wash spinach and mint leaves bunch.
- Drain them completely and pat dry.
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Place the spinach bunch on a chopping board, cut and discard the thick stem.
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Roughly chop the spinach leaves, measure 1 cup and keep aside.
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Remove the mint leaves from the stem, measure ½ cup and keep aside.
- Assemble the spinach, mint with other ingredients require to prepare the dough for palak pudina sev.
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To make the smooth paste, in a mixer jar, take the spinach leaves.
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Add the mint leaves.
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Add the roughly chopped coriander.
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Add the green chillies. Adjust the quantity of green chillies according to your taste to make it more or less spicy.
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Add the garlic. If you are Jain, then skip adding garlic.
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Add the lemon juice. It would help in maintaining the bright green colour of the paste after blending.
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Add salt to taste and ½ cup of water.
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Blend everything to a smooth paste and keep aside.
For the dough of palak pudina sev
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For preparing the dough for spinach mint sev, in a deep bowl, take rice flour. Chawal ka atta provides that extra crispy texture to the sev.
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Add the besan.
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Add 1 tbsp of oil. Alternatively, you can make use of ghee, butter or even homemade safed makhan to make the dough. It will help in making crumbly palak pudina sev.
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Add salt to taste. Remember we have added salt while making the green paste so, add it accordingly this time.
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Add the prepared green paste.
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Combine all the ingredients. There is no need to add water additionally but, if your dough feels very hard then carefully add a little water. Also, the mixture will be sticky initially which will get better as you start kneading it.
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Knead to prepare a soft dough for the palak pudina sev.
How to make palak pudina sev
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To prepare the palak phudina sev, keep the oil to heat in a kadhai or a deep non-stick pan. Meanwhile, Take a sevai machine, fit mold with thinnest hole and grease the sev "press" mould with little oil.
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Transfer the dough into the sev press.
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Press it properly.
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Cover it with the lid.
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Hold the sev press over pan, turn handle of machine and press out few thin strands into hot oil. As strands are starting to fall into the oil, slowly move machine in a circular motion to form a single layer. Multiple layers will yield uncooked sev.
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Deep-fry on a slow flame till it turns very light brown in colour from the bottom.
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Flip and fry on the other side.
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Flip and fry multiple times till the palak pudina sev is evenly cooked from all the sides. Do not cook once the bubbling sound stops, as it will just make the sev bitter on over frying.
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Carefully remove the sev with the help of a slotted spoon and drain on absorbent paper.
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Keep aside to cool for 5 to 10 minutes. If not cooled, the sev will be soft and not crispy.
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Transfer the sev into a deep bowl. Break the sev into pieces using your fingers.
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Store the palak pudina sev in an air-tight container and use as required.
- Enjoy the palak pudina sev with a cup of piping hot masala chai. If you liked this recipe of phudina palak sev, also try other jar snack recipes like : Sev, Black Pepper Lemon Sev Recipe, Aloo Bhujia
| Energy | 460 cal |
| Protein | 12 g |
| Carbohydrates | 52.7 g |
| Fiber | 8.6 g |
| Fat | 22.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 1396.7 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 2 mg |
| Vitamin C | 9.7 mg |
| Folic Acid | 95.8 mcg |
| Calcium | 56.8 mg |
| Iron | 3.4 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 46.2 mg |
| Potassium | 417.2 mg |
| Zinc | 1.1 mg |
Being a gujarati we always have to have sev in our jar snacks at home but now the family was bored of the regular sev we make so when i came across this recipe, i decided to try it and it was soo good , the taste of palak and pudina was wow