Baked Indian sev. To help you stick to your weightloss goals, but still indulge in classic deep fried crunchy snacks, here’s the healthier version of chickpea noodles. With a little baking magic, you can now enjoy the crispiness of these crunchy sev minus the hassle of deep frying or the guilt of extra calories. Serve these noodles as a snack, or use them to top salads, chaats and more.
There comes a moment in our meal planning routine when we want to enjoy classic deep fried goodies with zero guilt. And then the question arises: how do you cook them without compromising on the much loved classic taste and texture. Let me tell you, the answer is a no-brainer and the secret is your oven.
The classic version of this crispy noodles is a simple combination of gram flour or chickpea flour mixed with aromatic spices. Make a soft dough and use a special equipment to create the noodle shapes. These noodles go on to a baking tray to crisp up in the oven for about 15 minutes. So crunchy and delicious!
Baked Sev Ingredients
- Gram flour - Made from chickpeas, this flour is the core ingredient of the dish.
- Spices - This includes asafetida and ground turmeric.
How To Make Baked Sev
The dough - Make a smooth dough with flour and spices. Add a little oil to wet the flour to resemble breadcrumbs. Then add water gradually to form a soft dough.
Make noodles and bake - You’ll need a sev press to make these crunchy goodies. Place the dough in the press and arrange noodles on a baking tray. Transfer the tray to the oven and bake until crisp.
Ingredients
- ▢ 1 ½ cups gram flour
- ▢ ¼ teaspoon asafetida
- ▢ ¼ teaspoon ground turmeric
- ▢ 1 teaspoon oil
- ▢ Water
- ▢ Salt to taste
Instructions
- Preheat oven to 200 C or 400 F. Line two baking trays with baking paper.
- Sift flour into a large bowl.
- Add asafetida, ground turmeric and oil. Season with salt and pepper.
- Using fingertips, gently mix so the flour resembles breadcrumbs.
- Add water gradually to form soft dough.
- Grease sev press with oil. Use mold with smallest holes.
- Place dough in the press (in batches if required).
- Close with lid and press out thin strands onto the baking trays.
- Bake for about 10-12 minutes or until the noodles are crispy. Once cooked, break into small strands and store in an airtight container.
- Serve as snack or use as a topping for chaats.
- Alternatively, you can air fry or deep fry. To deep fry, simply press the noodles straight into hot oil and fry until golden and crisp.
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Nutrition
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Check out more recipes using gram flour:
- Besan Dhokla | Steamed Gram Flour Cake
- Besan Chilla | Besan Cheela | Chickpea Pancakes
- Besan Ladoo | Chickpea Flour Ladoo
- Mysore Pak | Chickpea Fudge
- Vegan Chickpea Omelette | Eggless Omelette (Omelet)
Ingredients
- ▢ 1 ½ cups gram flour
- ▢ ¼ teaspoon asafetida
- ▢ ¼ teaspoon ground turmeric
- ▢ 1 teaspoon oil
- ▢ Water
- ▢ Salt to taste
Instructions
- Preheat oven to 200 C or 400 F. Line two baking trays with baking paper.
- Sift flour into a large bowl.
- Add asafetida, ground turmeric and oil. Season with salt and pepper.
- Using fingertips, gently mix so the flour resembles breadcrumbs.
- Add water gradually to form soft dough.
- Grease sev press with oil. Use mold with smallest holes.
- Place dough in the press (in batches if required).
- Close with lid and press out thin strands onto the baking trays.
- Bake for about 10-12 minutes or until the noodles are crispy. Once cooked, break into small strands and store in an airtight container.
- Serve as snack or use as a topping for chaats.
- Alternatively, you can air fry or deep fry. To deep fry, simply press the noodles straight into hot oil and fry until golden and crisp.
