Crispy Spinach Sev: A Healthy Indian Snack Recipe
55 minutes
818 reads
About Crispy Spinach Sev: A Healthy Indian Snack Recipe
This Spinach Sev recipe offers a delightful twist on the classic Indian snack, incorporating the nutritional goodness of spinach into crispy, flavorful sev. The vibrant green color and earthy spinach flavor complement the traditional spices beautifully, creating a unique and healthy treat perfect for tea time or as a topping for chaats and salads.We blend fresh spinach into a spiced gram flour batter, giving each bite a satisfying crunch. The subtle aromatic kick from carom seeds (ajwain) and onion seeds elevates the flavor profile, making these sev irresistibly moreish. This recipe is a simple yet impressive way to enjoy a wholesome and delicious North Indian snack.Get ready to impress your family and friends with this easy-to-make, healthy alternative to traditional sev. It's the perfect combination of healthy eating and delicious snacking!
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Recipe Time & More
Prep30 minutes
Cook25 minutes
Total55 minutes
Ingredients
Dry Ingredients
- 1 cup Gram Flour besan
- 1/2 tsp Carom Seeds ajwain
- 1/4 tsp Onion Seeds
- 1 1/2 tsp Salt or to taste
Instructions
Prepare the Spinach Puree
- Heat 2 tablespoons of oil in a pan. Add the chopped spinach and ginger paste. Sauté until the spinach wilts and most of the water evaporates.
Combine Ingredients
- Remove from heat and let the spinach mixture cool slightly. In a large bowl, combine the gram flour, carom seeds, onion seeds, and salt. Add the cooled spinach mixture and mix well.
Make the Dough
- Gradually add water, mixing until a smooth, soft, and slightly sticky dough forms. If the dough is too dry, add more water; if it is too wet, add more gram flour.
- Let the dough rest for at least 30 minutes. This allows the flavors to meld.
Prepare for Frying
- Heat about 2 cups of oil in a deep pan or kadai to a temperature of 350°F (175°C). Use a sev maker (a specialized tool for making sev). If you don't have a sev maker, you can use a ziplock bag with a small corner snipped off, but this will result in a less uniform sev.
Fry the Sev
- Attach the desired sev plate to the sev maker. Fill the sev maker with the dough. Gently press the sev maker over the hot oil to create thin strands of sev. Fry in batches, ensuring not to overcrowd the pan. Fry for 2-3 minutes until golden brown and crispy. Flip halfway through cooking.
Drain and Serve
- Remove the fried sev from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot or at room temperature. Enjoy as a snack with tea or use it as a topping for chaats, salads, or other dishes.
Recipe Notes
Expert Tips for Perfect Spinach Sev
- For a richer flavor, toast the gram flour lightly in a pan before adding it to the dough.
- Don't overcrowd the pan while frying the sev. This will ensure even cooking and prevent them from becoming soggy.
- If your sev maker isn't producing uniform strands, adjust the consistency of the dough. A slightly thicker dough will produce thicker sev.
- Store leftover sev in an airtight container at room temperature for up to a week. For longer storage, consider freezing.
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Recipe Nutrition
Calories: 132kcalFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gSodium: 855mg
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Absolutely scrumptious! Thanks for the recipe.
I’m loving this recipe already!
What a delightful recipe! Thanks for sharing.