Love Crispy Sev? Learn How To Make At Home

Sev is a type of chickpea flour-based thin, crispy noodle. Salt, pepper, and turmeric powder are used to season the batter-like chickpea flour mixture then shaped into thin noddles by pressing it into the sev maker. Directly formed into the hot oil, these noodles are deep-fried till crisp.  

Sev is a crunchy snack resembling noodles produced from gram flour. It is frequently used as a primary ingredient or garnishing component in various Indian culinary and snack dishes. It is quite simple to prepare at home. To make this recipe at home, use a Sevai Machine. To prepare sev of various thicknesses, this machine comes with a large number of pre-fabricated moulds. We advise using a mould that creates the thinnest strands. 


2 cups Besan 

1/3 tsp Black Pepper Powder  

1 pinch Asafoetida (hing) 

½ tsp Red Chilli Powder 

1/3 tsp Turmeric Powder 

1 tsp Hot Cooking Oil  

½ cup + 2 tbsp Water (more or less, as needed) 


Oil (for deep frying) 


In a big bowl, sift the gram flour. Mix thoroughly before adding salt, heated cooking oil, asafoetida, red chilli powder, turmeric powder, and black pepper powder. 

Make a smooth and soft dough by adding approximately (1/2 cup + 2 tablespoons) water (or less), as needed, in little amounts. Taste for salt and, if necessary, add more. 

Take a sevai machine, insert the mould with the tiniest hole, grease the inside surface all over with oil, then fill it with the prepared dough and secure the lid. 

For deep frying, warm the oil in a deep frying pan or kadai over medium heat. Holding the machine above the pan, you spin the handle while pressing tiny strands into heated oil. Slowly rotate the machine in a circular motion as the strands begin to fall into the oil (like preparing jalebi). 

On a medium temperature, deep fried the food until it is crisp and light brown, about 2 minutes on each side. Use a perforated spoon to drain, remove, and transfer to a plate. 

Use the same procedure with the remaining dough. Before cutting it into pieces, let it cool for 10 to 15 minutes at room temperature. Use it for up to two weeks and store in an airtight jar. 


To make it more or less hot, change the amount of red chilli powder according to your preferences. 

When creating the dough for the palak pudina sev, combine the pureed palak and pudina. When making dough, add crushed garlic and boiled potatoes for taste. 

For variety, substitute rice flour or a combination of rice and gramme flour for the gram flour. 

It can be used to flavour chat, bhel, dahiwada, khaman dhokla, sev khamani, panipuri, poha, and other foods. You may also make sev tomato curry, poha chivda, and an Indian chavanu mixture using it. s