Description
Crispy Namkeen Masala Sev is a traditional Indian snack made from a blend of roasted gram, rice flour, and chickpea flour, seasoned with aromatic spices and fried to golden perfection. This crunchy and flavorful snack is perfect for munching anytime or adding as a garnish to your favorite chaat dishes.
Ingredients
Scale
Main Ingredients
- 1 cup Roasted Gram
- 1 cup Rice Flour
- 1 cup Chickpea Flour/Besan
- 2 tbsp Butter
Spices and Flavorings
- 2 tbsp Black Sesame Seeds
- 1 tbsp Cumin Seeds
- 1 pinch Asafoetida (Hing)
- 1 tbsp Salt
- 1 tbsp Red Chile Powder
Other Ingredients
- 1 cup Water
- 2 cups Oil for Frying
Instructions
- Blend Roasted Gram: Grind the roasted gram into a fine powder using a blender to ensure a smooth, even texture for the sev.
- Mix Flours and Butter: In a large bowl, combine rice flour, chickpea flour, roasted gram powder, and softened butter. Mix thoroughly until well blended.
- Add Spices: Incorporate black sesame seeds, cumin seeds, asafoetida, salt, and red chile powder into the flour mixture, stirring well to distribute spices evenly.
- Form Dough: Gradually add water while kneading to form a soft, smooth, and non-sticky dough suitable for pressing through a mold.
- Heat Oil: Heat oil in a deep frying pan over medium heat until it reaches approximately 350°F (175°C) for optimal frying temperature.
- Prepare Mold: Lightly grease the chakli mold to prevent sticking, then fill it tightly with the prepared dough.
- Fry Sev: Press the dough from the mold directly into the hot oil, forming circular shapes. Fry each batch for about 2 minutes per side until golden and crispy.
- Drain and Cool: Remove the fried sev with a slotted spoon and drain on paper towels. Allow them to cool completely to achieve maximum crispness.
- Optional Flavoring: Sprinkle with extra spice mix if desired for added flavor and heat.
Notes
- Ensure the dough is not too sticky or too dry to get perfect sev texture.
- You can substitute cornflour for rice flour if you require a gluten-free option.
- Vegan butter or oil can be used to make a dairy-free version.
- Adjust red chile powder according to your preferred spice level.
- The oil temperature is crucial; too hot will burn the sev, too low will make it oily.
