Authentic Potato Sev Recipe – Crispy Mint & Spice Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Potato Sev Recipe – Crispy Mint & Spice Snack

Hey everyone! If you’ve ever craved that perfect crispy, savory snack with a little zing, you’re in the right place. I remember the first time I tried making sev – it felt a little daunting, honestly! But trust me, once you get the hang of it, this potato sev is so worth the effort. It’s a family favorite, especially during festivals, and I’m excited to share my recipe with you.

Why You’ll Love This Recipe

This isn’t just any sev. We’re taking classic potato goodness and elevating it with a vibrant mint flavor and a beautiful blend of Indian spices. It’s crunchy, flavorful, and seriously addictive. Plus, making it at home means you control the ingredients and can adjust the spice level to your liking. It’s the perfect homemade snack for tea time, parties, or just when you need a little something to munch on.

Ingredients

Here’s what you’ll need to make this delicious potato sev:

• 2 medium potatoes
• 16-18 mint leaves
• 1 cup gram flour (besan) – about 120g
• 0.25 teaspoon turmeric powder – about 1g
• 0.25 teaspoon garam masala – about 1g
• 0.5 teaspoon red chili powder – about 2g
• 0.25 teaspoon dry mango powder (amchur) – about 1g
• 0.33 teaspoon black salt – about 2g
• 0.5 teaspoon chaat masala – about 2g
• 1 pinch asafoetida (hing)
• Oil for deep frying

Ingredient Notes

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

Potatoes: Choosing the right variety is key. I find that starchy potatoes like Russet or Yukon Gold work best. They mash beautifully and give the sev a lovely texture.

Mint Leaves: Freshness is everything here! The mint adds such a lovely aroma and flavor. Make sure your mint leaves are vibrant green and not wilted.

Besan (Gram Flour): This is the star of the show when it comes to crispiness. Ensure your besan is fresh – it should smell slightly nutty, not stale.

Spice Blend: This is where the magic happens!
* Turmeric adds a beautiful color and subtle earthy flavor.
* Garam Masala is a warming spice blend that adds depth.
* Amchur (Dry Mango Powder) provides a tangy kick.
* Black Salt gives a unique, slightly sulfurous flavor that’s so addictive.
* Chaat Masala is the ultimate flavor booster – tangy, spicy, and savory all in one!
* Asafoetida (Hing): A little goes a long way! It adds a savory umami flavor. Don’t worry if you’re not familiar with it – I’ll cover substitutions in the FAQs.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil your potatoes until they’re fork-tender. Once cooled slightly, peel them and mash them really well. No lumps allowed!
2. While the potatoes are boiling, let’s get that mint flavor going. Dry roast the mint leaves in a pan for a minute or two until they become fragrant. Crush them into a powder and set aside.
3. Now, in a large bowl, combine the mashed potatoes with the turmeric powder, garam masala, red chili powder, dry mango powder, black salt, chaat masala, and the crushed mint powder. Mix everything together until it’s well combined.
4. Gradually sieve in the gram flour (besan) into the potato mixture. This helps prevent lumps. Now, here’s the trick – knead everything together without adding any water. Just use your hands and keep working the dough until it comes together.
5. Grease your sev maker (the little tool with the holes!) with a little oil. Fill it with the dough.
6. Heat up your oil for deep frying. It should be medium-hot – not smoking, but hot enough to sizzle when you drop a tiny piece of dough in. Press the sev maker directly over the hot oil, creating strands of sev.
7. Fry the sev until it’s golden brown and crispy. This usually takes just a few minutes. Drain it on paper towels to remove any excess oil.
8. While the sev is still warm, sprinkle it with a little extra chaat masala. Let it cool completely, then store it in an airtight container.

Expert Tips

A few things I’ve learned over the years…

Achieving the Perfect Crisp: The key is to make sure the dough isn’t too moist. If it feels sticky, add a little more besan.

Troubleshooting Dough Consistency: If the dough is too dry and crumbly, add a tiny bit of oil, a teaspoon at a time, until it comes together.

Oil Temperature for Frying: This is crucial! Too cold, and the sev will be soggy. Too hot, and it will burn. A good test is to drop a tiny piece of dough into the oil – it should sizzle and rise to the surface.

Variations

Want to switch things up? Here are a few ideas:

Vegan Sev: This recipe is naturally vegan! Just double-check that your asafoetida doesn’t contain any hidden ingredients.

Gluten-Free Sev (Besan Alternatives): If you need a gluten-free option, you can try using rice flour or a gluten-free besan blend, but the texture might be slightly different.

Spice Level Adjustment: My family loves a good kick, but you can easily adjust the amount of red chili powder to suit your taste. For mild sev, reduce it to ¼ teaspoon or omit it altogether. For extra heat, add a pinch of cayenne pepper!

Festival Adaptations: We always make a big batch of this sev for Diwali and Holi. It’s perfect for gifting or serving to guests.

Serving Suggestions

Sev is incredibly versatile!
* Sprinkle it over chaat (Indian street food).
* Add it to poha (flattened rice).
* Enjoy it as a standalone snack with a cup of chai.
* My kids love it mixed into their yogurt!

Storage Instructions

Store the 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

Let’s answer some common questions:

What type of potato works best for making sev? Starchy potatoes like Russet or Yukon Gold are ideal.

Can I make the sev dough ahead of time? You can, but it’s best to fry it immediately. If you do make it ahead, store it covered in the fridge and bring it to room temperature before frying.

How do I know if the oil is hot enough for frying the sev? Drop a tiny piece of dough into the oil – it should sizzle and rise to the surface.

What is asafoetida (hing) and can I skip it? Asafoetida has a unique savory flavor. If you can’t find it, you can skip it, but it does add a nice depth of flavor. You can try substituting with a pinch of garlic powder.

How can I prevent the sev from absorbing too much oil? Make sure the oil is at the right temperature and don’t overcrowd the pan. Fry in batches.

Can I use a different type of flour besides besan? You can experiment with rice flour or a gluten-free besan blend, but the texture will be different. Besan gives the best crispiness.