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Masala Sev
Tarla Dalal
27 February, 2025
Table of Content
Think jar snack and sev is one of the first options that comes to mind. Popular all over India, with mild variations, sev is a crispy, thread-shaped snack made of besan dough. It has a melt-in-the-mouth texture and enjoyable flavour.
While plain sev is not very spicy, Masala Sev is a variant in which a bit of tongue-tickling spiciness is introduced using red chilli powder and asafoetida.
Make sure you cook the sev on a slow flame, and do not fry till the colour darkens to golden brown. It should only be a yellowish or light brown shade. Store in an airtight container and enjoy with hot tea whenever you wish!
Try these recipes also Sev Murmura and Sev .
Masala Sev recipe - How to make Masala Sev
Tags
Preparation Time
5 Mins
Cooking Time
15 Mins
Total Time
20 Mins
Makes
4 cups
Ingredients
Main Ingredients
2 cups besan (Bengal gram flour)
2 tbsp hot oil
1/2 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
1/2 tsp chilli powder
salt to taste
oil for greasing
oil for deep-frying
Method
- Combine all the ingredients in a deep bowl, mix well and knead into a semi stiff dough using enough water. Keep aside.
- Grease the sev "press" with the smallest holes with little oil, transfer the dough into it, press it properly and cover it with the lid.
- Heat the oil in a deep non-stick pan, 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.
- Repeat step 3 to deep-fry the remaining sev in 3 more batches.
- 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.
Masala Sev recipe with step by step photos
Nutrient values (Abbrv)per plate
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Nisha
March 13, 2025, midnight
A perfect tea time jar snack.. it is mildly spicy and also so easy to make.. i have made this in batches.. and stored it.. Thank you for this snack recipe..
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