Sev (Crispy Chickpea Noodles)

Sev (Crispy Chickpea Noodles)

Thin chickpea flour strands fried until crisp, snapping with a nutty, savory crunch.

Total 50 min Makes 8 servings Calories 210/serving

Dietary

Vegan, Vegetarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Sev is a classic Indian snack made from seasoned besan dough pressed through a fine sieve or sev press directly into hot oil, forming delicate golden strands. Crisp and slightly spiced, it works as a standalone nibble, a topping for chaat, or a mix-in for savory trail mixes like chivda. Once cooled, it stores well in an airtight container for weeks.

Ingredients

  • 2 cups besan (chickpea flour), sifted
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ajwain (carom seeds)
  • 1/4 teaspoon ground asafoetida (hing)
  • 1 teaspoon kashmiri red chile powder
  • 1 teaspoon salt
  • 3 tablespoons melted ghee or neutral oil
  • 3/4 cup water, plus more as needed
  • 3 cups neutral oil, for frying

Method

  1. In a large bowl, whisk together the sifted besan, turmeric, ajwain, asafoetida, chile powder, and salt.

  2. Add the melted ghee to the flour mixture and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.

  3. Gradually add the water, mixing and kneading until a smooth, thick, pipeable dough forms that is soft enough to press through a sev maker but firm enough to hold its shape.

  4. Heat the frying oil in a wide, heavy-bottomed pan or kadai over medium heat to 340-350°F.

  5. Fill a sev press or sturdy sieve fitted with a fine-hole disc with the dough. Test the oil temperature by pressing a small amount of dough in; it should sizzle and rise steadily without browning too fast.

  6. Press the dough directly over the hot oil in a circular motion, forming a thin, even layer of noodle strands covering the surface.

  7. Fry the sev for 45 to 60 seconds per batch, until pale golden and crisp but not browned, then flip carefully with a slotted spoon.

  8. Lift the fried sev out with a slotted spoon or spider strainer and drain on a plate lined with paper towels.

  9. Repeat pressing and frying the remaining dough in batches, allowing the oil to return to temperature between batches.

  10. Let the sev cool completely to room temperature, then break into smaller pieces if desired.

  11. Store in an airtight container at room temperature for up to 3 weeks.

Rate this recipe

★ 3.9 (1)

Sev (Crispy Chickpea Noodles)

Sev is a classic Indian snack made from seasoned besan dough pressed through a fine sieve or sev press directly into hot oil, forming delicate golden strands. Crisp and slightly spiced, it works as a standalone nibble, a topping for chaat, or a mix-in for savory trail mixes like chivda. Once cooled, it stores well in an airtight container for weeks.

50 min 8 servings 210 cal

Ingredients

  • 2 cups besan (chickpea flour), sifted
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ajwain (carom seeds)
  • 1/4 teaspoon ground asafoetida (hing)
  • 1 teaspoon kashmiri red chile powder
  • 1 teaspoon salt
  • 3 tablespoons melted ghee or neutral oil
  • 3/4 cup water, plus more as needed
  • 3 cups neutral oil, for frying

Method

  1. 1

    In a large bowl, whisk together the sifted besan, turmeric, ajwain, asafoetida, chile powder, and salt.

  2. 2

    Add the melted ghee to the flour mixture and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.

  3. 3

    Gradually add the water, mixing and kneading until a smooth, thick, pipeable dough forms that is soft enough to press through a sev maker but firm enough to hold its shape.

  4. 4

    Heat the frying oil in a wide, heavy-bottomed pan or kadai over medium heat to 340-350°F.

  5. 5

    Fill a sev press or sturdy sieve fitted with a fine-hole disc with the dough. Test the oil temperature by pressing a small amount of dough in; it should sizzle and rise steadily without browning too fast.

  6. 6

    Press the dough directly over the hot oil in a circular motion, forming a thin, even layer of noodle strands covering the surface.

  7. 7

    Fry the sev for 45 to 60 seconds per batch, until pale golden and crisp but not browned, then flip carefully with a slotted spoon.

  8. 8

    Lift the fried sev out with a slotted spoon or spider strainer and drain on a plate lined with paper towels.

  9. 9

    Repeat pressing and frying the remaining dough in batches, allowing the oil to return to temperature between batches.

  10. 10

    Let the sev cool completely to room temperature, then break into smaller pieces if desired.

  11. 11

    Store in an airtight container at room temperature for up to 3 weeks.