Spicy Sev (Namkeen)

  • Cinnamon Powder – 1/4 tsp
  • Cloves Powder – 1/4 tsp
  • Coarse Black Pepper Powder – 1/2 tsp
  • Red Chili Powder – 1/2 tsp or to taste
  • Salt – 1/2 tsp
  • Water – 1/4 cup
  • Oil – 1 tbsp
  • Baking Soda – a pinch
  • Lemon /Lime Juice – 1 tsp
  • Chickpea Flour (Besan) – 1 cup
  • Oil for deep frying
  • Sev press. Small hole disk fitted
  1. In  a bowl mix everything except the Chickpea Flour.
  2. Mix well and then add the Chickpea Flour little at a time, mixing constantly, making sure lumps don’t form.
  3. Heat the Oil for frying.
  4. Grease the inside of the Sev-Maker.
  5. Wipe the outside of the Sev-Maker to degrease and prevent slipping. We're working with boiling oil.
  6. Pour some of the mixture into the Sev-Maker and close it.
  7. Once the oil is hot, rotate the sev-maker and in a circular motion layer the strands into the oil.
  8. Once you have completed one circle, rotate the sev-maker handle in reverse to break the strands. 
  9. Cook the sev on medium heat for about 3-4 minutes and turn over to allow even cooking. 
  10. Cook on the other side for a couple of minutes till there are no more bubbles forming.
  11. Take out the sev and place on a paper towel.
  12. Allow it to cool down to room temperature.
  13. Break into pieces and store in an air-tight container and store.
  14. Does not need to be refrigerated.