Sev Recipe | How to Make Sev at Home | Easy Chickpea Sev Snack
Updated: Jan 29
Sev is one the snacks that I prefer to make at home rather than buying it from a shop. Not only is it easy to make, but it's also fun to eat! You get these 'wheels' of sev that you will never see in any shop because sev is so fragile, they break easily.
Enjoy making this delightful snack! The whole family will love it!
Sev Recipe Cooking Time 30 Minutes (Approx)
Makes about 15 'Wheels'
3 1/2 Cups / 450g Chickpea Flour (Besan)
1 tspn Salt
1/4 tspn White Chili Powder (or Red Chili Powder)
4 Tbspn (60ml) Oil (Sunflower, Corn or Vegetable Oil)
200ml Cold Tap Water
Oil for Frying (Sunflower, Corn or Vegetable Oil)
Sev Machine (Available in Indian Shops or on Amazon)
If you'd like to purchase a sev machine, see the links below.
(As an Amazon Associate I earn from qualifying purchases).
Sieve the Chickpea Flour into a bowl.
Mix the Salt and White Chili Powder with the Chickpea Flour.
Add most of the Oil, leaving a little for the end. Mix with a spoon.
Add the water gradually and mix with the spoon to make a fairly stiff dough. The dough is very sticky so only use the spoon.
As the dough comes together, start to knead with the spoon to mix it properly.
Then put the remaining oil on your hand and spread it on your hand so the dough doesn't stick as much.
Bring the dough together with your oiled hand.
Then break off a piece and make a roll to put into the sev machine.
Place the medium sev disk into the base of the machine, ensuring it is flat and properly installed.
Them place the dough roll inside and close the lid of the machine.
Rotate the handle clockwise until you feel pressure.
Heat up the oil.
Test it with a small piece of dough. It is hot enough when a small piece of dough rises after 2-3 seconds.
Use the machine to fry the sev (see the video).
When you first fry the sev, you'll see lots of bubbles. As the moisture evaporates, the bubbles will reduce. This only takes about 20-30 seconds. Turn the sev.
Fry the other side for about 15-20 seconds.
Remove the sev to a plate lined with a paper towel.
Use White Chili Powder as much as possible as you cannot see the colour in the sev. Sev shouldn't be red. But if you don't have White Chili Powder, you can use red.
Always use fresh oil to fry sev, never oil used to fry something else first. This prevents it becoming greasy or having a strange flavour.
Don't over-fry the sev and make it go reddish in colour, as it will tase burnt. It cooks very quickly.
Sev keeps well for at least one month. Store it in an airtight container.