PLAIN SEV

 Perfect! You’re asking for Plain Sev (सादी सेव) — the classic, simple, crispy Indian snack made mainly from besan (gram flour). if you have sadi save so you made so many racipe with it .like sev usad, sev kurkura,bhel,garnish whith chat sev tomato sabji,so i love it so freand its very easy you also make it


Here’s an easy and authentic Plain Sev (Sadi Sev) recipe:


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Plain Sev (Sadi Sev) Recipe


Ingredients

• 1 cup besan (gram flour / chickpea flour)

• ¼ teaspoon turmeric powder (optional, for light color)

• 1–2 pinches of asafoetida (hing) (optional, for aroma)

• 1 tablespoon hot oil (called mohan in Marathi)

• Salt to taste

• Water, as needed

• Oil, for deep frying


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Method


1. Make the Dough:

• In a bowl, sift the besan.

• Add salt, turmeric, and asafoetida (if using).

• Pour in 1 tablespoon hot oil and mix it into the flour with your fingers — this makes the sev lighter.

• Gradually add water and knead a soft, smooth dough — not too hard, not too sticky.


2. Prepare for Frying:

• Heat oil in a deep pan or kadai over medium heat.

• Grease the sev press (chakli machine with fine hole plate) and fill it with the dough.


3. Fry the Sev:

• When the oil is hot, press the sev directly into the oil in a circular motion.

• Fry on medium heat until golden and crispy (about 2–3 minutes).

• Turn once or twice gently using a slotted spoon.

• Remove and drain on paper towels.


4. Cool and Store:

• Let the sev cool completely.

• Store in an airtight container. It stays good for 2–3 weeks!


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Tips for Perfect Sev:

• If the dough is too hard, it will be difficult to press — add a few drops of water to soften.

• Fry on medium heat — too hot oil will brown the sev too fast; too low heat will make it oily.

• Do not overcrowd the oil; fry in batches.

• You can skip turmeric if you want pure white colored sev.


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Plain Sev is perfect for:

• Eating as a snack with tea

• Sprinkling on chaats, poha, or bhel puri

• Using in recipes like Sev Usal and Sev Puri


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Would you also like a variation — like spicy sev or thicker sev (bhujia style)?

I can share that too if you want!

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