Authentic Ajwain Sev Recipe – Crispy Indian Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Ajwain Sev Recipe – Crispy Indian Snack

Introduction

Oh, sev! Is there anything more satisfying than a crunchy, savory bite of this classic Indian snack? It’s a staple in my family, especially during festivals and rainy afternoons. I remember my grandmother always making a huge batch, and the aroma of ajwain (carom seeds) would fill the entire house. Today, I’m sharing my go-to recipe for authentic ajwain sev – it’s surprisingly easy to make at home, and so much better than store-bought!

Why You’ll Love This Recipe

This ajwain sev recipe is all about that perfect balance of flavors and textures. It’s wonderfully crispy, subtly spiced with the unique warmth of ajwain, and incredibly addictive. Plus, making it yourself means you control the ingredients – no unwanted preservatives or artificial flavors! It’s a fantastic snack to enjoy with chai, add to chaat, or simply munch on as is.

Ingredients

Here’s what you’ll need to create this delightful snack:

• 1 cup besan flour (gram flour) – about 120g
• ¼ cup rice flour – about 30g
• 1 tablespoon butter – about 15g
• 1 heaped teaspoon ajwain (carom seeds) – about 6g
• ¼ teaspoon turmeric powder – about 1g
• ½ teaspoon hot oil – about 2.5ml
• Salt to taste
• Oil for deep frying
• As needed water – approximately ¼ – ½ cup (60-120ml)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Besan Flour: Make sure your besan flour is fresh. It should smell fragrant, not musty.
• Rice Flour: The rice flour adds extra crispness. Don’t skip it!
• Butter: I prefer using unsalted butter, so I can control the salt level. You can substitute with ghee for a richer flavor.
• Ajwain: This is the star of the show! Use good quality ajwain seeds for the best aroma and flavor.

Ajwain (Carom Seeds): A Deep Dive into Flavor & Health Benefits

Ajwain isn’t just about amazing taste; it’s also packed with goodness! In Ayurveda, it’s known for aiding digestion and relieving bloating. My mom always insisted on a pinch of ajwain in snacks for a reason! It has a slightly bitter, thyme-like flavor that adds a unique warmth to the sev. Dry roasting the seeds really brings out their aroma.

Besan Flour vs. Other Flours: What Makes it Ideal for Sev

Besan flour is the traditional choice for sev, and for good reason. It creates a beautifully light and crispy texture. While you can experiment with other flours, besan provides that authentic flavor and structure. It binds well and fries up perfectly.

The Importance of Hot Oil in Sev Making

Getting the oil temperature right is crucial. If the oil isn’t hot enough, the sev will absorb too much oil and become soggy. Too hot, and it will burn quickly. We’ll talk more about testing the oil temperature in the tips section!

Regional Variations in Sev – Exploring Different Spice Blends

Sev is made all over India, and each region has its own twist! Some people add chili powder for a spicy kick, others include a pinch of asafoetida (hing) for extra flavor. In Maharashtra, you’ll often find a slightly sweeter sev. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the ajwain seeds in a small pan over medium heat until they become fragrant – about 2-3 minutes. Be careful not to burn them! Let them cool, then blend with a little water and strain to get that lovely ajwain-infused water.
2. In a large bowl, sift together the besan flour and rice flour. Sifting helps remove any lumps and ensures a smooth texture.
3. Add the turmeric powder, ajwain water, hot oil, butter, and salt to the flours. Mix everything together really well with your hands. This is where you build the flavor!
4. Now, gradually add water, a little at a time, and knead to form a soft, slightly sticky dough. Don’t add all the water at once – you might not need it all.
5. Shape the dough into a log and grease a sev press. Fill the press with the dough.
6. Heat oil in a deep pan over medium-high heat. To test if the oil is ready, drop a tiny piece of dough into it. If it rises to the surface immediately, it’s perfect!
7. Press the dough into the hot oil in circular motions to form thin layers of sev. Fry until golden brown and crispy – this happens quickly, so keep a close eye!
8. Remove the sev from the oil and drain on paper towels. Let it cool completely before breaking it into pieces.

Expert Tips

Here are a few tricks I’ve learned over the years:

• Achieving the Perfect Sev Texture: Troubleshooting Common Issues: If your sev is soft, the oil wasn’t hot enough. If it’s burnt, the oil was too hot.
• Ensuring Consistent Shape and Size with Your Sev Press: Make sure the holes in your sev press are clean and not clogged.
• Oil Temperature Control: The Key to Crispy, Non-Greasy Sev: Use a thermometer if you have one! Aim for around 170-180°C (340-355°F).

Variations

Let’s get creative!

• Vegan Ajwain Sev Adaptation: Simply substitute the butter with a vegan butter alternative.
• Gluten-Free Ajwain Sev (Using Alternative Flours): You can try using a gluten-free flour blend, but the texture might be slightly different.
• Spice Level Adjustment: Adding Chili Powder for Heat: My friend loves adding ½ teaspoon of chili powder to the dough for a spicy kick!
• Festival Adaptations: Serving Sev During Diwali & Other Celebrations: During Diwali, we often make a huge batch of sev and mix it with other snacks like chakli and chivda.

Serving Suggestions

Sev is incredibly versatile!

• Enjoy it as a standalone snack with a cup of chai.
• Add it to chaat dishes like bhel puri or dahi puri.
• Sprinkle it over poha or upma for added crunch.
• Use it as a garnish for salads or raita.

Storage Instructions

To keep your sev crispy, store it in an airtight container at room temperature. It should stay fresh for about a week, but honestly, it never lasts that long in my house!

FAQs

Let’s answer some common questions:

• What is the best way to store homemade sev to keep it crispy? Airtight container is key!
• Can I make the dough for sev ahead of time? You can, but it’s best to fry it immediately for the best texture.
• What can I do if my sev is breaking while frying? The dough might be too dry. Add a tiny bit more water and knead again.
• Is it possible to make sev without a sev press? It’s tricky, but you can try using a piping bag with a small round nozzle.
• What are the health benefits of ajwain (carom seeds)? Ajwain aids digestion, relieves bloating, and has anti-inflammatory properties.