Try this Gur ke Sev recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Take 2 cups chickpea flour, pour 2 tbsp hot oil in it.
- Add water in small portions and make a soft dough.
- Grease your hands with oil and smoothen the dough.
- Cover and keep it aside for 15 to 20 minutes to set. ½ cup water is used to knead this dough.
- After 20 minutes,dough is set.
- Meanwhile turn on flame, put oil to heat for making sev.
- Take the sev making machine and jali with biggest holes. Attach the jali to the machine.
- Take out the piston of the machine. Put the dough in it. Close the machine.
- Check the oil by dropping a little dough in it. Oil is hot.
- Put as much sev to fry, as they fit in the wok. Break it with spoon.
- When the foam over the oil settles. Flip and fry until golden brown. Take these out.
- Hold the ladle on the edge of the wok,so that extra oil drains back to the wok. Put the sev in a plate.
- To make sev without machine. Take big slotted ladle.
- Keep the dough over the ladle.
- Then press with hands or with spoon. Fry as previous ones.
- To make jaggery syrup.
- Add 1 tsp ghee to the pan add 1 cup crumbled jaggery to it and melt it on low flame.
- Reduce flame.
- Break and put the sev in jaggery. Turn off flame.
- Stir and coat. Take out in a plate.
- Stir and let it cool. Separate the sev.
- Meanwhile put the leftover jaggery to melt.
- Prepare the other sev likewise. Turn off flame.
Mastering the Dough and Extrusion
Achieving crisp, uniform noodles requires precise hydration of the chickpea flour, where incorporating water in small, controlled portions prevents lumps from forming inside the dense mass. Resting the covered dough for twenty minutes allows the starch molecules to fully absorb the moisture, resulting in a pliable texture that extrudes smoothly through the largest perforated disc without snapping prematurely. When dropping small test pieces into the preheated oil, watch for vigorous bubbling that immediately surrounds the dough, indicating the frying medium has reached the ideal temperature for rapid moisture evaporation. Because chickpea flour browns quickly, maintain moderate heat so the extruded strands cook thoroughly through their centers before the exterior darkens past a pale golden hue.
Coating Dynamics and Sugar Control
Melting the crumbled jaggery requires low heat to prevent the natural sugars from scorching, which introduces bitter burnt notes into an otherwise intensely sweet confection. Working quickly while the syrup remains fluid is essential, as the mixture solidifies rapidly upon cooling and loses its ability to evenly glaze the fried noodles. Pair these sweet crunchy snacks with unsalted roasted peanuts or a cup of bitter black tea to balance the rich, concentrated sweetness of the jaggery coating. Storing the finished batch in an airtight container at room temperature preserves their crispness for up to one week by blocking ambient humidity.
