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Black Pepper Lemon Sev Recipe | Chatpata Lemon Sev | homemade Pepper Lemon Sev Namkeen Jar Snack |
Tarla Dalal
18 February, 2018
Table of Content
About Black Pepper Lemon Sev Recipe , Jar Snack
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Ingredients
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Methods
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How to make Black Pepper Lemon Sev
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Nutrient values
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Black Pepper Lemon Sev Recipe | Chatpata Lemon Sev | homemade Pepper Lemon Sev Namkeen Jar Snack |
Black Pepper Lemon Sev: A Zesty and Crispy Jar Snack
The Black Pepper Lemon Sev Recipe is a vibrant, flavorful take on a classic Indian namkeen. This snack, also known as Chatpata Lemon Sev or Homemade Pepper Lemon Sev Namkeen, is bursting with a mix of tangy and spicy flavours that are sure to lift your spirits and add tons of excitement to a regular cup of chaai (tea). Its zesty bite is designed to wake up your bored taste buds with every crunch.
Preparing the Flavorful Dough
The distinctive taste of this sev comes directly from the dough. In a deep bowl, combine the two main flours: 1 1/2 cups besan (Bengal gram flour) and 1/4 cup rice flour (chawal ka atta). The spices include 1/2 tsp asafoetida (hing) and salt to taste. The key flavorings are added now: 1 tbsp freshly ground black pepper (kalimirch) for the spice and 2 tbsp lemon juice for the zing. Finally, add 1 tbsp oil and enough water to knead into a loose soft dough.
The Importance of a Loose Dough
It is crucial to ensure the dough for the sev is loose and soft. The recipe specifies this because if the dough is too stiff, you will find it difficult to press it out into the hot oil using the mould. A properly softened dough ensures that the strands of sev exit the press smoothly and evenly, which is essential for achieving the perfect, delicate, and crisp texture once fried.
Using the Sev Press Mould
Once the dough is ready, the next step involves the sev press. Grease the sev "press" mould with little oil to prevent the dough from sticking. Transfer the dough into it and press it properly to eliminate any air gaps before cover[ing] it with the lid. The mould allows you to create thin, uniform strands, which is the signature shape of this homemade Pepper Lemon Sev Namkeen Jar Snack.
Frying for the Perfect Crispness
The frying technique is vital for achieving the correct crunch and taste. Press out thin strands of the sev into the hot oil, a few at a time. The strands should be deep-fry[ed] on a slow flame until the sev turns very light brown in colour from all the sides. Make sure you deep-fry the flavoursome sev on a slow flame till crisp to ensure it is cooked through and gets the perfect crunch. Once done, drain on an absorbent paper to remove excess oil.
Cooling, Breaking, and Storage
After frying, keep [the sev] aside to cool for 5 to 10 minutes. This cooling period allows the sev to fully crisp up. Once cooled, transfer the sev into a deep bowl and break into pieces using your fingers to make them ready for snacking. This chatpata Lemon Sev can be stored for an extended period, so transfer the cooled, broken pieces into an air-tight container and use as required.
You can also try other sev recipes like Palak Pudina Sev or Aloo Bhujia .
Tags
Soaking Time
0
Preparation Time
5 Mins
Cooking Time
30 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
35 Mins
Makes
3 cups
Ingredients
for Black Pepper Lemon Sev
1 tbsp freshly ground black pepper (kalimirch)
2 tbsp lemon juice
1 1/2 cups besan (Bengal gram flour)
1/4 cup rice flour (chawal ka atta)
1/2 tsp asafoetida (hing)
1 tbsp oil
salt to taste
oil for deep-frying
Method
for Black Pepper Lemon Sev
- Combine all the ingredients in a deep bowl and knead into a loose soft dough.
- Grease the sev "press" mould with little oil, transfer the dough into it, press it properly and cover it with the lid.
- Press out thin strands of the sev into the hot oil, a few at a time and deep-fry on a slow flame till it turns very light brown in colour from all the sides. Drain on an absorbent paper.
- Keep aside to cool for 5 to 10 minutes.
- Transfer the sev into a deep bowl and break into pieces using your fingers.
- Store in an air-tight container and use as required
Black Pepper Lemon Sev Recipe , Jar Snack recipe with step by step photos
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To make Black Pepper Lemon Sev Recipe , Jar Snack recipe, in a deep bowl, add 1 1/2 cups besan (Bengal gram flour), add 1/4 cup rice flour (chawal ka atta), add 1 tbsp freshly ground black pepper (kalimirch), add 2 tbsp lemon juice, add 1/2 tsp asafoetida (hing), add 1 tbsp oil, add salt to taste. Combine all the ingredients and knead into a loose soft dough.
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Grease the sev "press" mould with little oil.
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Transfer the dough into it, press it properly and cover it with the lid.
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Press out thin strands of the sev into the hot oil, a few at a time and deep-fry on a slow flame till it turns very light brown in colour from all the sides.
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Drain on an absorbent paper. Keep aside to cool for 5 to 10 minutes.
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Transfer the sev into a deep bowl and break into pieces using your fingers.
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Store in an air-tight container and use as required.
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Black Pepper Lemon Sev Recipe , Jar Snack.
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Nutrient values (Abbrv)per plate
| Energy | 651 cal |
| Protein | 16.9 g |
| Carbohydrates | 61.8 g |
| Fiber | 12.4 g |
| Fat | 37.2 g |
| Cholesterol | 0 mg |
| Sodium | 55.5 mg |
Click here to view Calories for Black Pepper Lemon Sev Recipe , Jar Snack
The Nutrient info is complete
Mohan
June 1, 2015, 8:37 a.m.
black pepper and lemon sev.. its spicy.. its tangy.. its yumm.. simply superb recipe.. I have made this in double quantity and store it.. now i can have this anytime of the day..
