Get ready to embark on a culinary adventure that will transport you straight to the bustling streets of India! Potato Sev is not just a snack; it's a crispy, golden explosion of flavor that will have you craving more with every bite. Imagine thin, spicy noodles that are perfectly crunchy, packed with aromatic spices, and so addictive that you won't be able to stop munching. Whether you're a street food enthusiast or a home cook looking to impress, this homemade Potato Sev recipe is your ticket to creating restaurant-quality Indian snacks right in your own kitchen!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 cups besan (gram flour)
- 2 medium potatoes, boiled and mashed
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ajwain (carom seeds)
- Salt to taste
- Oil for frying
Instructions
- Begin by preparing your ingredients. Boil the two medium potatoes until they are soft. Once cooked, peel and mash them thoroughly in a mixing bowl.
- In a separate large mixing bowl, add 2 cups of besan (gram flour) and mix in the mashed potatoes. Ensure that the potatoes are completely blended with the flour.
- Add 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of ajwain (carom seeds), and salt to taste into the mixture. Mix everything well until the spices are evenly distributed.
- Gradually add water to the mixture, a little at a time, while kneading to form a smooth and pliable dough. Be careful not to make it too wet; it should be firm enough to hold its shape.
- Heat oil in a deep frying pan or kadai over medium heat. To check if the oil is hot enough, drop a small piece of the dough into the oil; it should sizzle and rise to the surface.
- Once the oil is ready, take a portion of the dough and use a sev maker or a piping bag fitted with a fine nozzle to squeeze the dough into the hot oil. You can also use a grater with large holes if you don't have a sev maker.
- Fry the sev in batches, making sure not to overcrowd the pan. Fry until they turn golden brown and crispy, which should take about 3-4 minutes per batch.
- Using a slotted spoon, remove the fried sev from the oil and place them on a plate lined with paper towels to absorb excess oil.
- Allow the sev to cool completely; they will become crispier as they cool. Once cooled, store them in an airtight container.
- Serve the homemade potato sev as a snack or as a topping for various Indian dishes. Enjoy your deliciously spicy fried noodles!
Tips
- Moisture is Key: Ensure your mashed potatoes are well-drained and not too wet, as excess moisture can make your sev dough difficult to handle.
- Oil Temperature Matters: Maintain a consistent medium heat when frying. Too hot, and the sev will burn; too cool, and they'll absorb too much oil.
- Use the Right Tool: A sev maker or piping bag with a fine nozzle will give you the most authentic thin, noodle-like texture.
- Batch Frying: Don't overcrowd the pan. Fry in small batches to ensure even cooking and maximum crispiness.
- Spice It Up: Feel free to adjust the spice levels by increasing or decreasing the red chili powder to suit your taste.
- Storage Tip: Store your cooled sev in an airtight container to maintain their crispness for several days.
- Serving Suggestions: Enjoy as a standalone snack, use as a topping for chaats, or as a crunchy garnish for various Indian dishes.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 0mg
