Sev Recipe

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Sev Recipe

Sandhya Khattri
9 November 2013
Sev or popularly known as kara sev is a deep fried snack recipe. Though it is a complete snack in itself yet this can be used in many chaat recipes with other ingredients like Tikki chaat, bhelpuri, dahipuri, matar chaat and in any mixture(namkeen). You can prepare it in bulk store it in an airtight container and it can be consumed upto 2 weeks..
Last month I got an invitation from Hudson canola oil to review their new product, during the diwali celebreations couldn’t get the time to update my blog, but I tried it in preparing sev and results were extremely good light and crispy sev. Hudson canola oil is Trans-fat free oil, with very high MUFA, Omega-3 and vitamin E, Its smoking point is high, so I decided to make deep fried sev with it. Today I am sharing you my recipe of sev made with Hudson canola oil, a healthy version of sev.
Usually sev are prepared with combination of Bengal gram flour and rice flour. I am using all purpose flour instead of rice flour, its taste good and different from normal sev. Ingredients required and detailed instructions for the recipe are as follows:
Preparation Time : 15 minutes | Cooking Time : 15 mins | Serves :8
Recipe Category: Deep fried Snacks | Recipe Cuisine: North Indian

Ingredients:

  Bengal gram flour- 1 cup
All purpose flour-1 cup
Salt-to taste
Hudson canola oil-1 tablespoon+ extra for deep frying sev
Roasted cumin powder-1 teaspoon
Red chilli powder-1/2 teaspoon
Water- required for kneading the dough

Method:

Mix Bengal gram flour, all purpose flour, salt, roasted cumin powder, red chillipowder and one tablespoon oil in a mixing bowl.
With the help of water knead soft dough.

Leave it for 10 minutes.
Make a roll of dough , grease the entire surface of kitchen press with oil and fill it in your kitchen press.
Take the multi holes jali ( as shown in pic) , assemble it in kitchen press and lock it.
Heat sufficient oil in a pan, check it by dropping a small piece of dough, if it floats on top oil is ready , set the flame to medium, directly press sev over oil.
Deep fry them till crisp and golden brown color.
Place them on tissue paper.

Repeat the same process with the remaining dough.
Let them cool and store them in air tight container.

Notes:

Dough should be soft, other wise sev will have cracks on them and it will be difficult to press them over oil.
You can replace all purpose flour with rice flour.
For extra crisp sev you can add one teaspoon corn flour in the dough mixture.

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