Baked Masala Sev

by Tarla Dalal

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You will not believe that the humble sev can get so exciting and healthy too! For starters, the besan dough is perked up with tomato pulp and tongue-tickling spice powders, but the excitement just begins there. This lovely, tangy, crispy snack is interestingly baked instead of being deep-fried in oil, which makes it a wonderful snack to munch on, for weight watchers, diabetics and those with heart issues.

Crisped to perfection, the Baked Masala Sev is so tasty and crunchy, you will take some time to realise it is not fried the usual way! Store it in a dry, airtight container to enjoy any time you wish to. This Jar Snack can also packed as Tiffin Snack for kids.

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Baked Masala Sev recipe - How to make Baked Masala Sev

Tags

Preparation Time: 10 mins Baking Time: 24 minutes Baking Temperature: 200°C (400°F) Cooking Time: 0 mins Total Time: 34 mins 1Makes 1 cup (serves 4)
Show me for cup (serves 4)

Ingredients

1 cup besan (bengal gram flour)
1/4 cup fresh tomato pulp
1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1 1/2 tsp chilli powder
1/4 tsp freshly ground black pepper (kalimirch)
1 tsp oil
salt to taste

Method

Combine all the ingredients in a deep bowl, mix well and knead into a soft dough without using any water.
Shape the dough into a cylindrical roll, fill the dough into the “sev press” and press out thin strands onto a greased baking tray.
Bake in a pre-heated oven at 200°c (400°f) for 14 minutes, turn them over after 9 minutes then break into pieces and bake again for 5 minutes, while tossing twice in between.
Cool, break them into pieces, store in an air-tight container and use as required.