Sev is a crunchy and spicy snack to munch anytime of the day and any occasion. If you skip Aloo (potatoes) it is known as besan bhujiya (chickpea sev). Give it a shot and I’m sure you will love to munch it till last and tastes superb by adding little bit of onion and a few tomato chunks (dont forget to squeeze some fresh lime juice & add a dash of chat masala).
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Homemade Potato Sev – Indian Style Spicy Fried Noodles
- Total Time: 45 minutes
- Yield: 3-4 servings 1x
Description
Homemade Potato Sev is a crunchy, spicy Indian snack made from chickpea flour and boiled potatoes, perfect for any time of the day.
Ingredients
- 1 boiled potato
- 1 cup (120 g) chickpea flour
- 2 tsp rice flour
- 1/4 tsp chili paste
- 1/2 tsp ginger paste (or ginger powder)
- 1/2 tsp salt, or to taste
- 1/2 tsp carom seeds
- 1 tsp chat masala
- Oil, for frying
Instructions
- Sieve the chickpea flour and rice flour into a large mixing bowl.
- Grate the boiled potato and add it to the flour mixture.
- Add the chili paste, ginger paste, salt, carom seeds, and chat masala to the bowl.
- Gradually add water to the mixture, kneading until a smooth dough forms.
- Heat oil in a deep frying pan over medium heat until it reaches 350°F (175°C).
- Fill a sev maker with the dough and press it directly over the hot oil, forming thin strands.
- Fry the sev until golden brown and crispy, about 2-3 minutes per batch.
- Remove the sev with a slotted spoon and drain on paper towels.
- Allow to cool completely before serving or storing.
Notes
- For a variation, you can skip the potato to make besan bhujiya.
- Sev tastes great with chopped onions, tomatoes, a squeeze of lime juice, and a dash of chat masala.
- Store in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1
- Sodium: 300
- Fat: 6
- Carbohydrates: 20
- Fiber: 3
- Protein: 5
- Cholesterol: 0
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Frequently Asked Questions
What is a sev maker and do I need one?
A sev maker (also called a chakli press or murukku maker) is a handheld mold that presses the dough directly over hot oil to form the thin, crispy strands. The recipe requires one — it is pressed over oil heated to 350°F (175°C) in step 6 to create the characteristic noodle shape. 
Can I make this without potato?
Yes — the article and notes both explain that skipping the boiled potato gives you besan bhujiya, a pure chickpea-flour version of sev. The rest of the recipe (1 cup chickpea flour, 2 tsp rice flour, spices) stays the same.
How is sev best served?
The article and notes both recommend topping the sev with chopped onion, tomato chunks, a squeeze of fresh lime juice, and a dash of chat masala. The article says it “tastes superb” this way and can be munched any time of day.
this is great!