Sev (food)

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Sev 2013-12-01 16-57.jpg
Course Snack
Place of origin India
Main ingredients Chickpea flour
Variations Bhujia, Gathiya
Cookbook:Sev  Sev

Sev is a popular Indian snack food.[1] Sev is essentially small pieces of crunchy noodles made from chickpea flour paste which is seasoned with turmeric, cayenne, and Ajwain[2] before being deep-fried in oil.[3][4][5] These noodles vary in thickness.[6] Ready-to-eat varieties of Sev, including flavoured Sev, are available in Indian stores.[7]

Yellow bits of Sev atop Sevpuri

Sev is eaten as a standalone snack as well as a topping on dishes like Bhelpuri and Sevpuri.[citation needed] Sev can be made at home and stored for weeks in airtight containers.[7]

Sev is famous in Madhya Pradesh, specially in the city of Indore, where many snack foods consist of Sev as a main ingredient. In Madhya Pradesh sev is used as a side ingredient in almost every chaat snack food, especially the Ratlami Sev, which is made from cloves and chickpea flour. Many varieties of Sev are sold commercially, such as long (Clove) Sev, Tomato Sev, Palak Sev, Plain Sev, and Bhujia.


  1. ^ Raina, Usha (2001). Basic Food Preparation (Third Edition). Orient Blackswan. p. 290. ISBN 8125023003. 
  2. ^ "Crispy Sev Recipe for a Crackling Diwali". 
  3. ^ Gress, Priti Chitnis (2008). Flavorful India: Treasured Recipes from a Gujarati Family. Hippocrene Books. p. 35. ISBN 0781812070. 
  4. ^ Brennan, Jennifer (1984). The cuisines of Asia: nine great oriental cuisines by technique. St. Martin's/Marek. p. 26. ISBN 0312661169. 
  5. ^ King, Niloufer Ichaporia (2007). My Bombay kitchen: traditional and modern Parsi home cooking. University of California Press. p. 311. ISBN 0520249607. 
  6. ^ Aruna Thaker, Arlene Barton (2012). Multicultural Handbook of Food, Nutrition and Dietetics. John Wiley & Sons. p. 17. ISBN 1405173580. 
  7. ^ a b Doshi, Malvi (2002). Cooking Along the Ganges: The Vegetarian Heritage of India. iUniverse. p. 174. ISBN 059524422X.