Sev Video by Tarla Dalal

Sev Video by Tarla Dalal

Viewed 108597 times

Like green chutney and khajur imli ki chutney, Sev is also an extremely important ingredient in the preparation of chaat items like Bhel, Sev Puri, etc. In fact, if you just top boiled sprouts or grated veggies with Sev, it gives the impression of a chaat item; that is how closely it is related to the chaat family! Interestingly, this ever popular savoury is made with minimal ingredients and a simple procedure, which you can easily master with just a little bit of practice. So, here we show you how...

Recipe Description for Sev

Preparation Time: 
Cooking Time: 
Makes 2 cups
Show me for cups


For Sev
1 1/4 cups besan (bengal gram flour)
2 tbsp hot oil
1/4 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
salt to taste
oil for greasing
oil for deep-frying


For sev

  1. To make {span class="bold1"}sev{/span}, combine all the ingredients in a deep bowl with approx. 5 tbsp of water, mix well and knead into a soft dough. Keep aside.
  2. Grease the sev "press" mould with little oil, transfer the dough into it, press it properly and cover it with the lid.
  3. Press out thin strands of the {span class="bold1"}sev{/span} 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.
  4. Repeat step 3 to deep-fry the remaining {span class="bold1"}sev{/span} in 3 more batches.
  5. Keep aside to cool for 5 to 10 minutes.
  6. Transfer the {span class="bold1"}sev{/span} into a deep bowl and break into pieces using your fingers.
  7. Store the {span class="bold1"}sev{/span} in an air-tight container and use as required.

Handy tip:

  1. At step 1, while kneading the dough if you feel that the dough is too sticky, grease your hands with little oil and continue kneading. This will prevent the dough from sticking to your hands.
See step by step images of Sev recipe
RECIPE SOURCE : ChaatBuy this cookbook


Subscribe to Free Weekly Food Mailer