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Sev
Lunch • India
How to Make Sev (Traditional & Healthy Version)
Sev is a quintessential snack from the heart of West India, particularly popular in Gujarat and Maharashtra. This crispy, golden noodle-like treat is made from besan (gram flour) and subtly spiced with traditional Indian masalas. Sev is often enjoyed as a topping on chaats, poha, and bhel, or as a standalone snack with chai. Its light, crunchy texture and savory taste make it an irresistible addition to any Indian meal. Beyond its delicious flavor, Sev holds a special place in Indian culture. It is commonly prepared during festivals like Diwali and Holi, where families gather to make batches and share the joy. Home cooks often tweak the recipe with local spices, ensuring each household’s Sev has a unique touch. This healthy, oven-baked version maintains the authentic taste while reducing oil, making it perfect for calorie-conscious individuals and those seeking guilt-free indulgence. Sev’s versatility makes it ideal for lunchboxes, quick snacks, or as a crunchy addition to salads and chaats. The use of besan, a protein-rich flour, adds to its nutritional value, making it a smart choice for health-minded food lovers. Whether you’re celebrating a festival, craving a midday snack, or looking to add a nutritious crunch to your meal, Sev is a classic Indian treat you can enjoy any time.
Ingredients(for 1 small bowl (approx. 50g))
- 1 cup Besan (gram flour)
- 1/4 tsp Haldi (turmeric powder)
- 1/2 tsp Red chilli powder (lal mirch)
- 1/4 tsp Ajwain (carom seeds)
- 1/2 tsp Salt (namak)
- 1 tbsp Oil (for dough)
- as needed Water (lukewarm)
- 1/4 tsp Black pepper (kali mirch) - optional
- 1 tsp Lemon juice (nimbu ras) - optional
Instructions
- 1
In a mixing bowl, combine besan, haldi, red chilli powder, ajwain, salt, and black pepper (optional). Mix well.
3 minutes
Sieve besan for a smoother dough.
- 2
Add oil and lemon juice to the dry mixture. Gradually add lukewarm water and knead into a soft, smooth dough.
5 minutes
Do not overwork the dough; it should be soft but not sticky.
- 3
Grease the sev press (chakli maker) and fill it with the dough.
2 minutes
Use a fine-mesh plate for thin sev.
- 4
Press the dough directly onto a greased baking tray, forming thin strands.
5 minutes
Space out the sev to ensure even baking.
Why This Dish is Healthy
This baked Sev recipe uses minimal oil and nutrient-rich besan, making it suitable for weight management and heart health. The use of spices like ajwain and turmeric further enhances its health benefits. It is naturally vegetarian and can be adapted for vegan diets. Serving Sev with salads or as a chaat topping adds crunch without excess calories, making it a healthier alternative to traditional fried snacks.
Sev is made primarily from besan (gram flour), which is high in protein and dietary fiber, and contains essential minerals such as iron, magnesium, and phosphorus. The use of ajwain aids digestion, while turmeric brings anti-inflammatory benefits. Baking instead of deep frying reduces unhealthy fats, making this version lower in calories. Each serving provides a moderate amount of carbohydrates and healthy fat, making it suitable for energy-boosting snacks.
Pro Tips
- 💡Tip 1: Always sieve besan for lump-free, smooth dough.
- 💡Tip 2: Bake Sev for a healthier, low-oil option.
- 💡Tip 3: Customize spice levels to suit your taste or dietary needs.
Storage & Serving
Store Sev in an airtight container at room temperature for up to 2 weeks. Ensure it is fully cooled before storing to prevent sogginess.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 170.0 kcal |
