Sev (food)
| Sev | |
|---|---|
| Snack | |
 Sev | |
| Place of origin: | |
| India | |
| Main ingredient(s): | |
| Chickpea flour | |
| Variations: | |
| Bhujia, Gathiya | |
| Recipes at Wikibooks: | |
 Sev | |
| Media at Wikimedia Commons: | |
 Sev |
Sev is a popular variety of 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]
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 very famous food of Madhya Pradesh and almost used as a side ingredient in almost every chaat snack item. Specially the Ratlami Sev which is made of Clove and Chick Pea Flour. There are many variety of Sev are sold commercially like long (Clove) Sev, Tomato Sev, Palak Sev, Plain Sev, Bhujia etc.
References
- ↑ Raina, Usha (2001). Basic Food Preparation (Third Edition). Orient Blackswan. p. 290. ISBN 8125023003.
- ↑ Gress, Priti Chitnis (2008). Flavorful India: Treasured Recipes from a Gujarati Family. Hippocrene Books. p. 35. ISBN 0781812070.
- ↑ Brennan, Jennifer (1984). The cuisines of Asia: nine great oriental cuisines by technique. St. Martin's/Marek. p. 26. ISBN 0312661169.
- ↑ King, Niloufer Ichaporia (2007). My Bombay kitchen: traditional and modern Parsi home cooking. University of California Press. p. 311. ISBN 0520249607.
- ↑ Aruna Thaker, Arlene Barton (2012). Multicultural Handbook of Food, Nutrition and Dietetics. John Wiley & Sons. p. 17. ISBN 1405173580.
- ↑ 6.0 6.1 Doshi, Malvi (2002). Cooking Along the Ganges: The Vegetarian Heritage of India. iUniverse. p. 174. ISBN 059524422X.