Authentic Potato Sev Recipe – Crispy Indian Snack

Last Updated on 4 months by Neha Deshmukh

Authentic Potato Sev Recipe – Crispy Indian Snack

Hey everyone! If you’ve ever been to India, or even just enjoyed Indian snacks, you know sev. Those delightfully crispy, crunchy strands are just… addictive! I remember the first time I tried making it myself – it took a couple of tries to get it right, but now it’s a family favorite, especially during Diwali. Today, I’m sharing my go-to recipe for authentic potato sev, so you can enjoy this classic Indian snack at home too. It’s easier than you think!

Why You’ll Love This Recipe

This potato sev recipe is all about that perfect crunch and flavour. It’s a fantastic homemade alternative to store-bought versions, and honestly, the taste difference is incredible. Plus, making it yourself means you control the ingredients – no unwanted preservatives or additives! It’s ready in under 15 minutes, making it perfect for a quick snack or festive treat.

Ingredients

Here’s what you’ll need to whip up a batch of this delicious sev:

• 1 potato
• 1.5 cups besan (gram flour) – about 180g
• 0.25 cup rice flour – about 30g
• 1 tsp Kashmiri red chilli powder – about 5g
• 0.25 tsp turmeric powder – about 1.5g
• 0.5 tsp cumin powder – about 2.5g
• 0.5 tsp garam masala – about 2.5g
• 1 tsp chaat masala – about 5g
• 0.5 tsp aamchur (dry mango powder) – about 2.5g
• 0.75 tsp salt – about 4g
• 2 tsp oil – about 10ml (plus more for frying)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Potato Varieties for Best Results: I prefer using starchy potatoes like Russet or Yukon Gold. They give the sev a lovely texture. Avoid waxy potatoes, as they can make the sev too soft.
• Understanding Besan (Gram Flour): Besan is the star of the show! Make sure yours is fresh for the best flavour and texture. You can find it at most Indian grocery stores, or online.
• The Significance of Kashmiri Red Chilli Powder: Don’t skip this! Kashmiri chilli powder gives a beautiful vibrant red colour and a mild heat. It’s more about the colour than the spice.
• Rice Flour: Texture and Regional Variations: Rice flour adds that essential crispness. Some recipes use a little more or less, depending on the desired texture. Experiment to find what you like!
• Aamchur (Dry Mango Powder): Tangy Flavor Profile: Aamchur adds a lovely tangy flavour that balances the spices. It’s a key ingredient in many Indian snacks.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grate the boiled potato finely in a large bowl. Make sure it’s cooled down enough to handle comfortably.
2. Now, add the besan, rice flour, Kashmiri red chilli powder, turmeric, cumin powder, garam masala, chaat masala, aamchur, salt, and 2 tsp of oil to the bowl.
3. Mix everything really well. This is where things get a little hands-on!
4. Knead the mixture into a smooth dough. If it’s too dry, add a little water, a teaspoon at a time. The dough should be firm but pliable. Greasing your hands with a little oil helps prevent sticking.
5. Grease your sev-making mould (chakli mould) with oil. This is crucial to prevent the sev from sticking. Fill the mould with the dough.
6. Heat oil in a pan over medium heat. You want it hot enough to fry, but not so hot that it burns the sev immediately.
7. Now, carefully press the dough into the hot oil in a circular motion, avoiding overlapping strands.
8. Fry until golden brown and crispy, flipping once halfway through.
9. Remove the sev from the oil and drain on a paper towel to remove excess oil.
10. Once cooled, break the sev into smaller pieces and store in an airtight container.

Expert Tips

Want to make your sev even better? Here are a few tips I’ve learned over the years:

• Achieving the Perfect Sev Texture: The key is the right dough consistency. It shouldn’t be too soft or too hard.
• Troubleshooting Sticky Dough: If your dough is too sticky, add a little more besan. If it’s too dry, add a tiny bit of water.
• Oil Temperature Control for Crispy Sev: Maintaining the right oil temperature is vital. If the oil is too cold, the sev will absorb too much oil. If it’s too hot, it will burn.
• Maintaining Sev Shape During Frying: Press the dough firmly and steadily into the oil to create even strands.

Variations

Sev is super versatile! Here are a few ways to spice things up:

• Vegan Sev Adaptation: This recipe is naturally vegan! Just double-check your oil is plant-based.
• Gluten-Free Sev Considerations: Besan is gluten-free, but always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level Adjustment (Mild, Medium, Hot): Adjust the amount of Kashmiri red chilli powder to control the heat. You can also add a pinch of cayenne pepper for extra spice.
• Diwali/Festival Special Sev – Adding Nuts & Seeds: My aunt always adds a handful of chopped cashews and sesame seeds to the dough for a festive touch. It’s delicious!

Serving Suggestions

Sev is amazing on its own as a snack with a cup of chai. But it’s also fantastic as a topping for:

• Bhel Puri
• Dahi Puri
• Salads
• Upma

Storage Instructions

Store cooled sev in an airtight container at room temperature. It should stay crispy for up to a week, but honestly, it never lasts that long in my house!

FAQs

Got questions? I’ve got answers!

• What type of potato works best for making sev? Starchy potatoes like Russet or Yukon Gold are ideal.
• Can I make sev dough ahead of time? How should I store it? You can make the dough a few hours ahead, but cover it tightly with plastic wrap to prevent it from drying out.
• What is the best way to prevent sev from absorbing too much oil? Maintain the correct oil temperature and don’t overcrowd the pan.
• My sev is breaking into small pieces while frying. What am I doing wrong? Your dough might be too dry, or the oil temperature might be too high.
• Can I use a different type of flour instead of rice flour? You can try cornstarch, but it won’t give the same crispy texture.
• How long does homemade sev stay crispy? Properly stored in an airtight container, it should stay crispy for up to a week.

Enjoy making (and eating!) this delicious homemade sev. Let me know how it turns out in the comments below!