Sharing with you the baked version of a popular Indian savory snack recipe that I enjoyed a lot in my college days specially while studying for exams. I was very surprised how close it tasted to the fried version. Sev is a popular Indian snack food consisting of small pieces of crunchy noodles made from chickpea flour paste, which is seasoned with turmeric, cayenne, and ajwain before being deep-fried in oil. These noodles vary in thickness. It is vegan and gluten-free.
You can use this recipe to either fry the strip or use the sev maker to fry or bake the sev. There are variations to this recipe depending on each state in India. I am sharing with you the one that is popular in Goa.
On a side note I do apologize for being slack with my blog the reason being I fell very sick the day after Christmas and am still recovering and to add to it all my husband fell sick last week that ended in him being in the hospital and having various test done to see the cause of his sickness. The next 3 weeks are going to be hectic with doctor’s appointments and I want to focus on him being well. I will be there to support your blog post but will take a break from posting my self. I truly appreciate all your support. Thank you all so much :-)
Serving Size ; 4
1 cup of besan/garbanzo beans flour
2 tbsp of oil
1/4 tsp of turmeric powder
1/8 tsp of Asafoetida
1/4 tsp of red chili powder
1/2 tsp of baking powder
1/4 tsp of ajwain/ Carom seed powder
1/4 cup water
salt to taste
Heat oven to 355F or 180C or heat oil for deep-frying.
Mix all the dry ingredients together well. Knead the flour to a nice dough using little water at a time. Let it rest for 5-10 minutes.
If you have the sev maker, press the dough through the sev maker to form thin noodles strips and lay it on parchment paper to bake or deep fry the sev.
If you do not have a sev maker then place the ball of dough in-between to parchment papers, roll the dough to a very thin layer. I used a pizza cutter to cut the dough into long strips. You can cut it in cracker shapes as well.
Bake for 13-15 minutes till crisp. Let cool completely and enjoy it as a snack or mix it with roasted nut for extra flavor.
Store in an airtight container for a couple of days.