This crispy Nylon Sev (Barik Sev) is a classic topping for Indian street chaat.
Ingredients
Table of Contents
- 4 cups besan (gram flour), sifted through a fine-mesh strainer
- 1/2 cup rice flour
- 1 tsp turmeric powder
- 1–1½ tsp salt
- 1/2 tsp asafoetida (hing)
- Hot oil (for the dough)
- Oil for deep frying
- Water, as needed
Step 1: Prepare the Dough
In a large bowl, combine the sifted besan, rice flour, turmeric, salt, and hing.
Pour a small amount of hot oil over the mixture and mix with a spoon.
Rub the oil into the flour with your hands until evenly combined.
Step 2: Knead the Dough
Gradually add water and knead into a soft, smooth, slightly sticky dough.
Continue kneading for about 10 minutes.
Coat the surface of the dough with a little oil to prevent it from drying out.
Step 3: Prepare the Sev Machine
Fit the sev maker with the finest-gauge disc.
Grease the inside of the mould with oil so the dough releases easily.
Step 4: Deep Fry
Heat enough oil in a deep pan.
Test the temperature by dropping in a small piece of dough—it should sizzle immediately.
Fill the sev maker with the dough and press it into the hot oil in circular motions.
Fry for 1–1½ minutes on each side until golden and crispy.
Step 5: Finish & Store
Move the sev gently while frying to ensure even cooking.
Remove any small fried bits from the oil using a fine wire strainer.
Allow the sev to cool completely.
Store in an airtight container for up to 15–20 days.