Namkeen Sev

Call it Namkeen Sev or Indian Fried noodles ;) Very crisp and delicious ‘Sev’ can be prepared using gram flour and it is highly used in variety of Indian chat dishes as well as snacks!

To me, it’s more about my childhood memories! Doesn’t matter if any other snacks are handy or not, I always find a container full of this sev mixed with mamra. I used to chop some onions, tomatoes, coriander leaves n squeeze a tsp of lemon juice with some spices, n that’s all. Bhel is the only quick snack I loved making during schooling, n even during graduation :P

You can find a special equipment called ‘Sancha’ in Indian stores easily… I received it in a parcel from my mum :P Since then, I have been making this often. Unfortunately, it doesn’t last for more than a day or 2 :( Also, store-bought sev is thinner than the one I usually make… And for that, you can use a net with smaller holes that comes along with sancha!

Off you go with this recipe:

namkeen sev

INGREDIENTS:

1 cup Besan
1/4 tsp Hing
1/4 tsp Turmeric Powder
2 tbsp Cooking Oil
1/2 tsp Red Chilly Powder
Salt, to taste

STEPS TO FOLLOW:

  1. Take all dry ingredients with oil in a bowl and mix well.
  2. Make a soft dough by adding water gradually as required.
  3. This is going to be a sticky dough. So once you find perfect consistency, take a tsp of oil and knead it for a min.
  4. Grease your sancha/press n its net using oil and put this dough in it.
  5. Heat oil in a deep frying pan.
  6. Make this medium-thick sev by pressing technique in oil directly. Press out in a circular fashion until your pan is covered.
  7. Deep-fry until golden brown in color on both the sides.
  8. Take them out on absorbent paper to drain excess oil. Follow the same process for rest of all batches.
  9. Store in air-tight container once cooled down.

sev

SJ’s NOTE:

  • You can add your flavors to it too :) May be, spinach/tomato puree, mint paste, mashed potato, ajwain n chilly powder, powdered kasoori methi etc. etc.
  • I love sprinkling a pinch of black salt immediately after frying…
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