Authentic Indian Sev & Boondi Recipe – Peanuts & Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Sev & Boondi Recipe – Peanuts & Curry Leaves

Introduction

Oh, sev and boondi! Just the smell of this mixture frying brings back so many childhood memories. Growing up, my grandmother would make a huge batch of this during Diwali, and the whole house would smell incredible. It’s the perfect crunchy, savory snack – and honestly, once you make it at home, you’ll never go back to store-bought. This recipe is a little bit of work, but trust me, it’s so worth it. Let’s get started!

Why You’ll Love This Recipe

This isn’t just a recipe; it’s a little piece of Indian tradition. It’s incredibly versatile – perfect for snacking, adding to chaat, or even as a crunchy topping for upma. Plus, you control the ingredients, so you know exactly what you’re enjoying. It’s a delightful mix of textures and flavors, and it’s guaranteed to be a crowd-pleaser.

Ingredients

Here’s what you’ll need to create this magic:

• 250 grams besan (kadalai mavu)
• 250 grams raw peanuts
• 100 grams roasted gram (pottukadalai)
• 2 big bunches of fresh curry leaves
• 0.5 tsp powdered hing (asafoetida)
• 1 tsp chilli powder
• 0.25 tsp soda powder
• 0.5 tsp sugar
• 2 small cups round biscuits (optional)
• 0.25 cup roasted cashew nuts (optional)
• Salt to taste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Besan (Kadalai Mavu) – Types and Quality

Besan, or gram flour, is the star of the show. You want a good quality besan that’s fresh and finely ground. There are different types available – some are paler, others more yellow. The color doesn’t really matter, but freshness does! A good besan will have a lovely, slightly nutty aroma.

Peanuts – Choosing Freshness

Use raw peanuts for the best flavor and crunch. Make sure they’re not damp or moldy. I like to buy mine from a store with a high turnover to ensure they’re super fresh.

Curry Leaves – Regional Variations & Aroma

Curry leaves are essential for that authentic South Indian flavor. The aroma is just divine! You can find different varieties – some are smaller and more delicate, others larger and more robust. Use what you can find, but make sure they’re fresh and vibrant green.

Hing (Asafoetida) – Bold Flavor & Digestive Benefits

Hing, or asafoetida, has a really unique, pungent smell (don’t be alarmed!). It adds a wonderful savory depth to the mixture and is also known for its digestive properties. A little goes a long way! You can find it in most Indian grocery stores.

Roasted Gram (Pottukadalai) – Texture & Nutritional Value

Roasted gram adds a lovely crunchy texture and a subtle nutty flavor. It’s also a good source of protein and fiber.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, divide the besan into thirds. Take about one-third of the besan and mix it with salt and just enough water to form a dough that’s similar to idiyappam dough – not too wet, not too dry.
2. Heat oil in a deep frying pan or wok. Once hot, press the besan dough through a sev press into the hot oil. Fry until golden brown and crispy. Drain on paper towels. This is your sev!
3. Now, for the boondi. Mix the remaining besan with salt, ¼ tsp of soda powder, and water to create a batter with a consistency similar to dosa batter.
4. Using a boondi ladle (a special perforated ladle), pour small droplets of batter into the hot oil. Fry until crisp and golden. Add the boondi to the fried sev.
5. Fry the peanuts, roasted gram, biscuits (if using), and curry leaves separately in the hot oil until they’re all nice and crispy. Drain well on paper towels.
6. While everything is still hot, combine all the fried ingredients in a large bowl. Add the chilli powder, hing, and sugar. Mix thoroughly to ensure everything is well coated.
7. Break the sev and curry leaves into smaller pieces during mixing. If you’re using cashews, add them now.
8. Let the mixture cool completely before storing it in airtight containers. This is important to keep it crisp!

Expert Tips

• Don’t overcrowd the pan when frying – fry in batches to maintain the oil temperature.
• Make sure the oil is hot enough before adding the batter or besan dough.
• Drain the fried ingredients really well to prevent them from becoming soggy.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, as long as the biscuits you use (if any) are gluten-free.
• Spice Level Adjustment – Mild, Medium, Hot: Adjust the amount of chilli powder to your liking. For a milder flavor, use ½ tsp. For a spicier kick, add up to 1.5 tsp.
• Festival Adaptations – Diwali, Ganesh Chaturthi: My aunt always adds a pinch of turmeric for a golden hue during Diwali. It’s a beautiful touch!

Serving Suggestions

Sev and boondi is fantastic on its own as a snack with a cup of chai. It’s also a key ingredient in many Indian chaat dishes like bhel puri and sev puri. You can even sprinkle it over your favorite savory snacks for an extra crunch.

Storage Instructions

Store the cooled sev and boondi in airtight containers at room temperature. It should stay crisp for up to 2 weeks, but honestly, it never lasts that long in my house!

FAQs

What is the best way to store homemade sev and boondi to keep it crisp?

Airtight containers are key! Make sure the mixture is completely cool before storing. You can also add a few dried red chillies to the container – they help absorb moisture.

Can I use a different type of flour instead of besan?

While besan is traditional, you could experiment with other flours like rice flour, but the texture and flavor will be different.

How can I adjust the spice level of this recipe?

Simply adjust the amount of chilli powder! Start with less and add more to taste.

What is hing and where can I find it?

Hing is asafoetida, a resin with a pungent smell. You can find it in most Indian grocery stores, usually in powdered form.

Can I make this recipe ahead of time?

Yes, absolutely! You can make it a day or two in advance and store it in airtight containers.

Is it possible to bake the ingredients instead of deep frying?

While you can try to bake them, deep frying is really the best way to achieve that authentic crispy texture. Baking tends to result in a softer, less crunchy snack.