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Masala Sev | Indian jar snack | Besan Sev | Traditional Sev Namkeen |
Tarla Dalal
• 06 March, 2017
Table of Content
Masala Sev | Indian jar snack | Besan Sev | Traditional Sev Namkeen |
Masala Sev, a beloved Indian jar snack, is a crispy, flavorful treat made from a simple yet aromatic combination of ingredients. Prepared with 2 cups besan (Bengal gram flour), it delivers a rich, earthy taste that forms the foundation of this traditional namkeen. The dough is enhanced with turmeric, asafoetida, and chilli powder, making the sev mildly spicy and wonderfully fragrant. This snack is enjoyed across India and remains a staple in many households.
The process begins by mixing besan, hot oil, and spices to form a semi-stiff dough. The addition of hot oil is crucial, as it lends the sev its signature crispness. Once the dough is kneaded using just enough water, it is allowed to rest briefly, helping the flavors blend and the texture improve. This simple preparation step is key to achieving perfectly crunchy Besan Sev every time.
Before shaping the sev, the sev press (with the smallest holes) is lightly greased with oil. This ensures that the dough passes smoothly through the press, forming thin, delicate strands. Pressing the dough directly over hot oil requires steady hands, but it produces the iconic thread-like shape that defines Traditional Sev Namkeen. These strands puff slightly as they fry, becoming airy and crisp.
Deep-frying is done on a slow flame, which is essential for uniform cooking. The sev must be fried only until it turns yellowish or very light brown—not deep golden—ensuring a melt-in-the-mouth texture. After frying, the sev is drained on absorbent paper to remove excess oil. This step keeps the snack light and prevents greasiness, making it perfect for storing in jars.
Once cooled for a few minutes, the sev is gently broken into smaller pieces and transferred to an airtight container. These crisp pieces stay fresh for days, making them ideal for quick snacking. Because of its balanced spice and crunch, Masala Sev is a favorite accompaniment to hot tea and is often served during casual gatherings or festive seasons. Its versatility makes it appealing to all age groups.
Among the many variations of sevs enjoyed across India, Masala Sev stands out for its subtle heat and aromatic seasoning. While plain sev is mild and soft on the palate, the addition of red chilli powder and hing in this version adds a delightful, tongue-tickling twist. Whether enjoyed as a standalone treat or used in chaat, this classic snack remains one of the first choices when one thinks of a jar snack—crispy, flavorful, and eternally comforting.
Try these recipes also Sev Murmura and Sev .
Masala Sev recipe - How to make Masala Sev
Tags
Soaking Time
0
Preparation Time
5 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
20 Mins
Makes
4 cups
Ingredients
for Masala Sev
2 cups besan (Bengal gram flour)
2 tbsp hot oil
1/2 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
1/2 tsp chilli powder
salt to taste
oil for greasing
oil for deep-frying
Method
for Masala Sev
- Combine all the ingredients in a deep bowl, mix well and knead into a semi stiff dough using enough water. Keep aside.
- Grease the sev "press" with the smallest holes with little oil, transfer the dough into it, press it properly and cover it with the lid.
- Heat the oil in a deep non-stick pan, press out thin strands of the sev into the hot oil, a few at a time and deep-fry on a slow flame till it turns very light brown in colour from all the sides. Drain on an absorbent paper.
- Repeat step 3 to deep-fry the remaining sev in 3 more batches.
- Keep aside to cool for 5 to 10 minutes.
- Transfer the sev into a deep bowl and break into pieces using your fingers.
- Store in an air-tight container and use as required.
Masala Sev recipe with step by step photos
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To prepare the dough of Masala Sev, In a deep bowl put 2 cups besan (Bengal gram flour).
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Add the 2 tbsp. hot oil. This provides a crumbly texture to the besan sev.
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Add the 1/2 tsp turmeric powder (haldi).
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Add the 1/4 tsp asafoetida (hing).
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Add the salt to taste.
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Add the 1/2 tsp chilli powder.
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Adding water gradually.
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Combine all the ingredients and mix well.
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knead into a semi stiff dough.
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To make the Masala Sev, shape the dough into a cylindrical roll.
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Grease the sev "press" with the smallest holes with little oil.
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Transfer the dough into it, press it properly.
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Cover it with the lid.
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Heat the oil in a deep non-stick pan, press out thin strands of the sev into the hot oil, a few at a time and deep-fry on a slow flame till it turns very light brown in colour from all the sides.
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Drain on an absorbent paper. Repeat step 3 to deep-fry the remaining sev in 3 more batches.
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Keep aside to cool for 5 to 10 minutes.
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Transfer the sev into a deep bowl and break into pieces using your fingers.
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Store in an air-tight container and use as required
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Serve Masala Sev.
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Nutrient values (Abbrv)per plate
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Click here to view Calories for Masala Sev
The Nutrient info is complete
Nisha
Dec. 3, 2012, 12:29 p.m.
A perfect tea time jar snack.. it is mildly spicy and also so easy to make.. i have made this in batches.. and stored it.. Thank you for this snack recipe..
