 which is flavored with a good amount of lemon juice and black pepper.){kind=link}
Limbu mari sev is a savory snack made from gram flour (besan) which is flavored with a good amount of lemon juice and black pepper. the addition of lemon juice, adds a nice aroma, and tangy taste to the existing spicy and savory taste of besan. I also share quick sev namkeen or chivda with prepared sev. The addition of secret masala and a few no-fail tips helps you to make perfect crisp and market style sev on the first attempt. It has a very long shelf life and can be stored it in an airtight container for months. Do try this!
The key to making market-style limbu mari sev at home are
- Firstly, the addition of hot oil is essential for a crisp and crunchy sev. Also in masala adjust the amount of black pepper and lemon juice based on the spice level and taste you are looking for.
- Sev dough should be smooth and moist dough as matter of fact, adding water in small portions would ensure the best result.
- Fry sev on medium-high flame. also, you have to be careful and remove it from the oil when it is crispy. do not wait till reaches darker color as it continues to cook even after being removed from the oil and may turn dark.
- Lastly, I made chatpata sev namkeen by adding peanuts, roasted chana dal, makai na poha, and spices into sev. It tastes great for 2 weeks when stored in an airtight container.
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Recipe video
Limbu mari sev recipe | market style limbu mari sev | sev chivda recipe | chivda namkeen recipe
Ingredients
For limbu mari sev
- 500 grm gram flour - besan
- ยผ cup hot oil
- Salt to taste
- ยฝ tsp hing
- 2.5 tbsp white pepper powder - optional
- 1 tsp black pepper powder
- Pinch of green food color - optional
- 8 tbsp or ยฝ cup lemon juice
- 1 cup water or as required
- Oil for deep frying
For sev namkeen
- Crushed aloo sev
- ยฝ cup peanuts
- ยผ cup roasted chana dal
- 1 cup makai na poha
- Some curry leaves
- 3-4 dry red chilli
- 1 tsp chaat masala
- 1 tsp red chilli powder
- ยฝ tsp black salt
- 1 tsp sugar
Instructions
Making limbu mari sev
- In a mixing bowl, sieve gram flour (besan). Then add hot oil and mix well.
- Now add salt, hing, green food color, white pepper powder, black pepper powder, and lemon juice. Mix well.
- Then add water gradually and knead smooth and very soft dough.
- Now add some drops of water and slightly wet your hand and rub the dough for 2-3 minutes till it slightly changes its color. (refer to video)
- Then prepare sev maker machine with a small size hole disk. Grease the inside of it with little oil.
- Now fill the container with prepared dough and close it tightly.
- Now heat the oil. Once the oil is hot enough hold the machine over the pan. Turn the handle and a thin sev will come out. As the sev falls into the oil, slowly move the machine into a circular motion.
- As you complete one circle, stop there and reverse the handle slightly to stop the sev from coming out.
- Fry sev from both sides and then remove from oil and place it on the paper towel-lined plate.
- Let, limbu mari sev cool completely. Then store it in an airtight container and the sev is ready to serve.
Making sev namkeen
- Place a sieve in hot oil, and add peanuts and roasted chana dal. Fry it on medium heat and take it out into a bowl.
- Then fry makai na poha on high flame till it nicely puffs up. Take out into wire rack and fry all poha into the same way.
- Now fry curry leaves and dry red chili pieces. Take it out into a bowl.
- Then add chaat masala, red chili powder, black salt, and sugar. Mix well.
- Now add crushed sev and mix well.
- Aloo sev namkeen is ready. Store it in an airtight container.
Notes
- The addition of hot oil gives crispiness to sev.
- For perfect flavor, the proportion of black pepper and lemon juice should be slightly high.
- Knead the soft dough for sev.
- Rub sev dough till it slightly changes its color.
- Fry sev on medium heat. Do not fry it on low flame.
- Fry makai na poha on high flame, so it will nicely puff up.
- Mix chivda masala, when fried ingredients are slightly hot.
- Store sev or sev namkeen in an airtight container. It stays good for 4 weeks
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