Sev (food)
Sev is a popular type of Indian snack food made from gram flour. It is a staple in many Indian households and is often used as a topping for various Indian dishes. Sev comes in many different varieties, each with its own unique flavor and texture.
History[edit | edit source]
The exact origins of Sev are unknown, but it is believed to have originated in the Gujarat region of India. It has been a part of Indian cuisine for centuries and is still a popular snack food today.
Preparation[edit | edit source]
Sev is made by mixing gram flour with water, spices, and sometimes other ingredients such as turmeric or chili powder. The dough is then pressed through a Sev sieve or a Sev machine to create thin strands, which are then deep-fried until crispy.
Varieties[edit | edit source]
There are many different varieties of Sev, each with its own unique flavor and texture. Some of the most popular varieties include:
- Bhavnagri Sev: This is a thicker variety of Sev that is often used as a snack food. It is named after the city of Bhavnagar in Gujarat, where it is believed to have originated.
- Ratlami Sev: This variety of Sev is named after the city of Ratlam in the state of Madhya Pradesh. It is known for its spicy flavor and is often used as a topping for various Indian dishes.
- Nylon Sev: This is a very thin and crispy variety of Sev that is often used as a topping for dishes such as Bhelpuri and Chaat.
Serving[edit | edit source]
Sev is often served as a snack food, either on its own or mixed with other ingredients to create dishes such as Sev Puri or Dahi Sev Puri. It can also be used as a topping for various Indian dishes, such as Bhelpuri, Chaat, and Poha.
See also[edit | edit source]
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Contributors: Prab R. Tumpati, MD