Sev (food)

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Sev
Sev 2013-12-01 16-57.jpg
Sev
Course Snack
Place of origin India
Region or state Indore
Serving temperature Snack,Sev Parmal,Maggie,Samosa,Kachori,Poha
Main ingredients Chickpea flour
Variations Bhujia, Gathiya,Ujjiani,Ratlami,Garlic,Gathtiya,Doodhi,Single Loung,Double loung]
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 and cayenne before being deep-fried in oil.[2][3][4] These noodles vary in thickness.[5] Ready-to-eat varieties of Sev, including flavoured Sev, are available in Indian stores.[6]

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.[6]

Sev is famous in Madhya Pradesh, where it 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.

Sev comes in various varieties such as Ujjaini,Garlic,Single Loung,Double Loung and is considered as a major sncak in Indore and nearby regions such as Ujjain.It is a major part of any meal in Indore.Sev has become an obsession for Indori people living abroad or in hostels.

References[edit]

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