Sev

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Sev is a popular and beloved snack in India, known for its light, crispy texture and savory flavor. Originating from the western states, particularly Gujarat and Rajasthan, sev has become a staple in Indian cuisine, commonly used in street food, chaat, or enjoyed simply as a standalone snack. Whether sprinkled on bhel puri, mixed into salads, or munched on its own, sev offers a delightful crunch that complements a wide array of dishes.

What is Sev?

Sev is made from chickpea flour (besan), which is mixed with various spices to create a dough that is deep-fried to perfection. The dough is typically seasoned with ingredients like cumin, ajwain (carom seeds), and turmeric to enhance its flavor profile. Once fried, the result is a golden, crunchy snack that can range in thickness, from thin, delicate strands to slightly thicker versions, depending on the style and preference.

Varieties of Sev

While the most common sev is made from besan, there are several variations, each offering a unique flavor and texture:

1. Regular Sev: This is the classic version, made simply from chickpea flour, salt, and basic spices. It’s typically thin and crispy.

   

2. Khandvi Sev: A twist on the traditional, this type is often paired with Khandvi, a savory snack from Gujarat, where thin sev strands are combined with delicate layers of spiced yogurt and gram flour.

3. Masala Sev: As the name suggests, masala sev is spiced with a mixture of different masalas like red chili powder, black salt, and cumin. This version has a more intense flavor.

4. Methi Sev: Infused with fenugreek leaves (methi), this variant has a slight bitterness that pairs perfectly with the savory taste of the chickpea flour base.

5. Jalebi Sev: A sweet version of sev, where the strands are coated in sugar syrup and served as a dessert. This is less common but still cherished in certain regions.

Sev in Indian Cuisine

Sev is incredibly versatile and can be used in numerous ways across different cuisines. Here are a few common applications:

1. Chaat: Sev is a key ingredient in many popular Indian street foods, especially chaat. It adds the perfect crunch to dishes like bhel puri, dahi puri, and sev puri. These dishes combine sev with potatoes, yogurt, chutneys, and various spices, creating a perfect balance of textures and flavors.

2. Snacking: Sev is often eaten on its own as a light snack with tea. It’s perfect for munching between meals, and because of its crunchy texture, it’s hard to resist once you start.

3. Salads: Sev is often used to garnish fresh salads, adding a layer of crunch that contrasts with the softness of the vegetables. This adds not just flavor but visual appeal as well.

4. Curries and Rice: Some people like to sprinkle sev over certain curries or rice dishes for added texture. It complements everything from lentil-based dal to rich vegetable curries.

Health Benefits of Sev

While sev is often considered a snack, it also offers some health benefits. Chickpea flour, the main ingredient, is rich in protein and fiber. This makes sev a relatively healthier snack compared to many others, though its deep-fried nature means it should be enjoyed in moderation. Additionally, besan is gluten-free, making sev an ideal choice for people with gluten sensitivities.

 Making Sev at Home

Making sev at home can be a fun and rewarding process. The ingredients are simple, and the results are satisfying. Here’s a basic recipe to make sev:

 Ingredients:

- 1 cup besan (chickpea flour)

- 1/4 teaspoon turmeric

- 1/4 teaspoon ajwain (carom seeds)

- 1/2 teaspoon cumin powder

- Salt to taste

- Water (as required)

- Oil for deep frying

Instructions:

1. In a mixing bowl, combine the besan, turmeric, cumin powder, ajwain, and salt. Gradually add water to form a smooth dough (the dough should be firm, not too soft).

2. Heat oil in a pan for deep frying.

3. Take a sev maker or a perforated ladle and place the dough inside.

4. Press the dough into the hot oil in a circular motion. Fry until golden and crispy.

5. Remove the sev from the oil and drain on paper towels to remove excess oil.

6. Let it cool before storing in an airtight container.