Spicy Sev, An Indian Snack

spicy sev


There are many different varieties of sev, which is a type of namkeen. They range in thickness and in flavor. They can be thick or thin, spicy or mild. This particular version of sev is somewhat spicy and a little thich. It is a nice crunchy snack that can be served at parties or for company, or just kept in storage container and eaten whenever you feel like eating it. It is simple to make, and fun to watch form. Although typically made with a sev maker(which I don’t have), they can easily be made with a ziplock bag (which I do have) and some prayers.



  • 1 cup besan, chickpea flour
  • 1 tsp lemon juice
  • 1/4 cup water
  • 1 tbsp oil
  • 1/4 tspĀ cinnamon
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • a pinch of baking soda
  • 1/2 tsp red chili powder
  • 1/4 tsp clove powder
  • oil for frying
  • ziplock bag or a pastry bag

To Make:

Heat oil for frying to medium. You don’t want the oil too hot or too low. If it is too hot, the sev will get brown but won’t cook all the way through.

In a bowl combine the ingredients except for the besan. Start stirring the mix, then add the besan a little at a time so the ingredients combine, but lumps don’t form.

Cut the corner off one of the sides of the bag. Not too big, but big enough for the batter to go through.

Once the oil is hot enough, put some mixture into the bag. Don’t fill too high or it will start coming out from the top once you start squeezing. Hold the bag over the oil and rotate your hands in a circular motion and start squeezing the mixture out. Form a swirl of mixture in the oil but don’t overfill. Let the mixture cook in the oil for 3-5 minutes, then turn over and cook till finished and there are no bubbles.

Drain on a paper towel and let cool to room temp. You can then break the sev into pieces.






3 responses to “Spicy Sev, An Indian Snack

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