Crispy sev with an added twist of garlic and cheese in it. Perfect for munching or use as a topping.
There are so many variations to the Sev recipe. You can just add any kind of flavour to the base dough. In this recipe, I have added two of my favourite ingredient garlic and cheese. And the result was heavenly. The first batch got over in bo time. I had to make another batch for the blog. My house was filled with the aroma of garlic.
Ingredients you need for Sev
Besan / Gram Flour - Make sure it is smooth not coarse.
Rice flour - to make it crispy
Cheese - I used amul cheese cubes.
Garlic- fresh garlic paste is what gives the best flavor. You can also replace it with garlic powder about 1 teaspoon.
Spices - Turmeric, black pepper powder and chili powder.
- Use fresh ingredients. Make sure the flours and spices are fresh for better taste.
- The consistency of the sev dough is very important. Add water a tablespoon at a time and knead well until all the water is incorporated.
- While frying the temperature of the oil should be neither too hot or too low. Insert the handle of a wooden spoon, if you see small bubbles around the edges the oil is ready for frying.
- Store the sev in an airtight container only after it is completely cooled down.
- Use the small hole attachment of the sev press to get thin crispy sev.
Another favorite crispy snacks at home is this Achari Mathri
Cheese Garlic Sev
- 2 cups gram flour besan
- ¼ cup rice flour
- 40 gms cheese processed (I used 3 small cheese cubes)
- 4 - 5 cloves garlic make a fine paste
- 1 tsp pepper black powder
- ½ tsp chili powder red
- ½ tsp turmeric powder
- to taste salt
- In a deep kadhai/pan heat oil ( enough to deep fry) until medium-hot.
- In a large mixing bowl add besan, rice flour, pepper powder, chili powder, turmeric powder, and salt. Mix well.
- Make a well at the center of the mix. Add garlic paste, grated cheese, spoon out 1 tbsp oil from the kadhai (mentioned above) to the flour mixture done in step 2.
- Carefully mix everything (mind the hot oil added) by adding little water at a time. The dough should be neither too stiff nor too soft/runny. It should be of chapati/roti dough consistency. Rest the dough for 10 minutes.
- Clean the Sev press. Brush the inside of the Sev press with oil ( dip your finger into some oil and run your fingers inside of the press)
- Take a small portion of the dough ( depending on the size of your press) and put it inside the mold.
- Press out thin strands of the dough into the hot oil. Only press in enough to cover the oil. Avoid crowding the pan as Sev turns dark in no time. Gently turn the Sev to fry the other side. Once the Sev starts to turn golden, using a slotted spoon drain excess oil out and place it on a plate to cool.
- Repeat the above process with the rest of the dough.
- Once entirely cold, store the Sev in an airtight container.