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Khasta Sev - Vegan

PREP TIME
10
COOK TIME
20
REST TIME
10
TOTAL TIME
40
CATEGORY
Snackery
SERVINGS
20
EQUIPMENT
  • Mixing bowl

  • Sieve

  • Mortar and pestle

  • Frying sauce pan

  • Slotted large spoon

  • Large Plate

  • Paper towel

  • Sev Maker / Potato Ricer

Khasta Sev - Vegan

The ultimate secret of how I make Khasta Sev super khasta without adding baking soda or any other leavening agents is here.

Instead of buying packaged sev from the supermarket,Instead of buying packaged sev from the supermarket, make your own delicious homemade Khasta Sev and stock up your pantry.

Or make it for your Diwali treat basket this year and impress your loved ones.

PREP TIME
10
mins
COOK TIME
20
mins
REST TIME
10
mins
TOTAL TIME
40
mins
CATEGORY
SERVINGS
Snackery
20
EQUIPMENT
  • Mixing bowl

  • Sieve

  • Mortar and pestle

  • Frying sauce pan

  • Slotted large spoon

  • Large Plate

  • Paper towel

  • Sev Maker / Potato Ricer

INGREDIENTS
  • 5 cup Chickpea Flour (Besan)

  • 1 1/4  cup Oil

  • 1 1/4  cup Water

  • 5 Cloves

  • 2 tsp Whole Black Pepper

  • 3 1/2 tsp Himalayan Salt (less if using table salt)

  • 3/4 tsp Tumeric Powder - Haldi (optional)

  • Oil for frying

INSTRUCTIONS
  1. Shift Chickpea flour (Besan) into a mixing bowl.

  2. Ground Black pepper and cloves using mortar and pestle.

  3. Add crushed black pepper and cloves, salt, and turmeric (optional) to the flour.

  4. Mix dry ingredients and keep aside.

  5. Add Water and oil to a blender and blend it on high for 1 minute to emulsify the two insoluble liquids.

  6. You will get a frothy white liquid.

  7. Pour this liquid mixture into the dry ingredients (i.e. flour, salt, and spice mix) and knead it in to a soft dough.

  8. The dough will be sticky. Grease your hand to give the dough a good knead and smooth finish.

  9. Cover the dough with damp cloth or a lid and set it aside for 10 mins.

  10. In the meanwhile, setup sev maker machine.

  11. Remove the sev maker's base, insert the die with the medium sized holes and reattach the base.

  12. Remove the piston by detaching the top part of the sev maker. 

  13. Grease the machine's insides as well as the piston. This will prevent dough from sticking to the walls.

  14. Re-knead the dough. Scoop up a small portion of the dough with lightly oiled hands. 

  15. Make a log out of it and place it in the greased cylindrical sev maker container leaving enough room on top for the piston. 

  16. Place the sev maker's piston on top of the dough. Move the cylinder cover closer to the cylinder by pulling the piston rod up. 

  17. Fix the lid firmly to the container's top. 

  18. Heat frying oil in a saucepan halfway full

  19. Test the oil temperature by dropping a small piece of sev dough in the oil. If it takes 2-3 seconds to float up then the oil is at perfect temperature to fry sev or else further heat or cool oil to achieve the optimum temperature.

  20. Hold the sev machine over a hot oil pan and squeeze the handle to force noodle-like sev through the machine's pores

  21. Continue to press the machine handle and rotate it in a circular motion as the sev noodles drop into the heated oil. 

  22. Stop moving the machine after you've completed a full circle. 

  23. Snip the sev noodles from the machine's base and drop them into the oil to fry.

  24. With the help of a perforated large spoon flip the frying sev once to allow it to cook evenly from all sides. 

  25. Fry the sev until it becomes golden and looks crisp. Another way to detect that the sev is cooked is when the oil ceases to sputtering.

  26. Scoop it out of the oil and place it on a paper towel to absorb excess oil.

  27. Continue frying sev with the remainder of the dough.

  28. Sev will be pliable when hot and will turn crispy when cooled.

  29. Once they've cooled, use your hands to apply pressure and break them up into smaller pieces. 

  30. Store it in an airtight container at room temperature.

NOTES
  • Do not let the liquid emulsion sit on the counter or else water and oil will separate. If that happens then blend it again just before pouring it over the flour.

  • You can test the temperature of the oil by dropping a tiny piece of dough into the oil. If it quickly rises to the top, the oil temperature is too high. Allow for a little cooling down period. If the dough is taking an excessive amount of time to rise, the oil temperature is too low and has to be increased. If the dough rises to the top of the oil in 2-3 seconds, the oil is hot enough to fry the sev.

  • Allow sev to cool to room temperature before storing it in a air-tight container.

  • Check my post for other sev variation options and details.

  • Use potato ricer if you do not have sev maker.

  • Refer to the post for all the making photos and additional recipe tips.

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