Sev Puri Yummy Vegetarian Indian Snack Recipe

Papadis in Sauce Sprinkled with Fine Sev Namkeen


Sev  is a popular Indian snack food consisting of small pieces of crunchy noodles made from chickpea flour paste, which are seasoned with turmeric, cayenne, and ajwain before being deep-fried in oil.These noodles vary in thickness. Ready-to-eat varieties of sev, including flavoured sev, are available in Indian stores. Sev is eaten as a standalone snack as well as a topping on dishes like bhelpuri and sevpuri.Sev can be made at home and stored for weeks in airtight containers.The snack is popular in Madhya Pradesh, especially in the cities of Indore , Ujjain and Ratlam, 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 ratlami sev, which is made from cloves and chickpea flour. Many varieties of sev are sold commercially, such as long sev, tomato Sev, palak sev, plain sev, and bhujia.



2 Cup Maida

1/4 Cup Water

2 Cup Wheat Flour

4 Tsp Mustard Oil + for Frying




4 Boiled Potatoes mashed & mixed with a few salt.

100 Gm Fine Sev Namkeen

Green Sauce as need

Tamarind Sauce as need

2 Chopped Onions

2 Chopped Tomatos { Optional }

2 Tbsp Chopped Green Coriander Leaves




First we mix the Wheat Flour & Maida together then we add the Mustard Oil & rub with the finger tips. Add the sufficient Water to make a stiff dough then roll small thin puris {  a type of indian bread } of 2″diameter. Prick them 6 times with a fork. Heat mustard oil in a wok then fry bread on slow heat until light brown in color. Arrange the bread in a plate. Place 1-2 tsp salted mashed Potato on each bread. Sprinkle Sev on the Puris. Sprinkle Green Sauce & Tamarind Sauce then garnish with chopped onion tomato & coriander. serve instantly.



Indian Spicy Snack



Mustard Oil play an very important role in cooking. Now we are guiding you some very important things which you must need to know about it. Mustard Oil has a distinctive pungent taste, characteristic of all plants in the mustard family. It is often used for cooking in North India, Eastern India, Nepal, Bangladesh, and Pakistan. In Bengal, Orissa, Assam, Meghalaya, Manipur, and Nepal, it is the traditionally preferred oil for cooking. The oil makes up about 30% of the mustard seeds. It can be produced from black mustard, brown Indian mustard, and white mustard.The characteristic pungent flavour of mustard oil is due to allyl isothiocyanate. Mustard oil has about 60% monounsaturated fatty acids; it has about 21% polyunsaturated fats, and it has about 12% saturated fats. Mustard oil has high levels of both alpha-linolenic acid and erucic acid. Based on studies done on laboratory animals in the early 1970s, erucic acid appears to have toxic effects on the heart at high enough doses. While no negative health effects of any exposure to erucic acid have been documented in humans, publication of those studies led to governments worldwide moving away from oils with high levels of erucic acid, and tolerance levels for human exposure to erucic acid have been established based on the animal studies. Mustard oil is not allowed to be imported or sold in the U.S. for use in cooking, due to its high erucic acid content. Including oils in the diet that are high in alpha-linolenic acid has been thought to protect the heart and to prevent cardiovascular disease, but recent reviews have cast doubt on this, finding only slightly positive outcomes or even negative outcomes. Two studies on health effects of mustard oil have been conducted in India, which had conflicting results. One found that mustard oil had no protective effect on the heart, and the authors reckoned that the benefits of alpha-linolenic acid were outweighed by the harm of erucic acid, while another study found that mustard oil had a protective effect, and the authors reckoned that the benefits of alpha-linolenic acid outweighed the harm of erucic acid. The use of mustard oils in traditional societies for infant massage has been identified by one study as risking damaging skin integrity and permeability.Other studies over larger samples have shown that massaging with mustard oil improved the weight, length, and midarm and midleg circumferences as compared to infants without massage, although sesame oil is a better candidate for this than mustard oil.The pungency of the condiment mustard results when ground mustard seeds are mixed with water, vinegar, or other liquid. Under these conditions, a chemical reaction between the enzyme myrosinase and a glucosinolate known as sinigrin from the seeds of black mustard or brown Indian mustard produces allyl isothiocyanate. By distillation one can produce a very sharp-tasting essential oil, sometimes called volatile oil of mustard, containing more than 92% allyl isothiocyanate. The pungency of allyl isothiocyanate is due to the activation of the TRPA1 ion channel in sensory neurons. White mustard does not yield allyl isothiocyanate, but a different and milder isothiocyanate.
Allyl isothiocyanate serves the plant as a defense against herbivores. Since it is harmful to the plant itself, it is stored in the harmless form of a glucosinolate, separate from the myrosinase enzyme. Once the herbivore chews the plant, the noxious allyl isothiocyanate is produced. Allyl isothiocyanate is also responsible for the pungent taste of horseradish and wasabi. It can be produced synthetically, sometimes known as synthetic mustard oil.
Because of the contained allyl isothiocyanate, this type of mustard oil is toxic and irritates the skin and mucous membranes. In very small amounts, it is often used by the food industry for flavoring. In northern Italy, for instance, it is used in the fruit condiment called mostarda. It is also used to repel cats and dogs. It will also denature alcohol, making it unfit for human consumption, thus avoiding the taxes collected on alcoholic beverages.

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