What is Sev
Sev or Shev, is a classic Indian snack made in a variety of mouth-watering flavors like spinach, black pepper, garlic, tomato, namkeen just to name a few. And this homemade Spinach Sev is my favorite! I love to serve it with the rest of my Diwali faral. The best part of this addictive finger food is that its bold green color brightens up my Diwali platter of traditional sweets and savories! Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry
Tips for perfect Spinach Sev
The unique combination of earthy spinach flavor and freshly ground spices makes this Spinach Sev a hands-down winner, and it is now my go-to sev recipe for Diwali faral. While spinach sev is not uncommon, I feel my mother’s signature recipe is the best as the delectable flavors are truly enhanced by the love with which she makes it. As I take this opportunity to wish you all a VERY HAPPY AND AUSPICIOUS DIWALI, I feel happy to share with you my mother’s trademark thick Spinach Sev recipe. Did you enjoy this scrumptious snack? Here are my other favorite Diwali Snacks and Savories that you don’t want to miss: Step 3: Transfer the puree to a mixing bowl. Add besan/chickpea flour, salt, and ½ tablespoon of oil to the puree, mix well and knead to form a soft dough. Note: Depending on the thickness of the puree, you may need more flour. The dough will be soft and sticky. Add the remaining oil that will help take out any dough stuck to the bowl or on your hand. Shape the dough into a ball (photos 5 - 8). Carefully, start pumping out the sev in a circular motion directly in the hot oil. I usually do 1 round spiral shape, then stop pumping the press and break the dough by hand so I get one palm-sized circular nest of sev in the oil. Fry the sev for 2 to 3 minutes on medium-high heat. Then slowly turn the sev over and continue to fry for another 2 minutes on low heat. Make sure the oil is not overheated and the sev does not burn. Carefully take it out on a paper towel-lined tray. The sev will continue to crisp up as it cools down (photos 11 - 14).
More Diwali Recipes
How to Store
This appetizing sev is easy to make and can be made ahead of time. It has a long shelf life if stored well in an airtight container. It can stay fresh for up to 3 to 4 weeks if your family doesn’t devour it before, that is!
Ladoo - a recipe using Rava, fresh coconut and chasni Chakli - recipe with details on how to make Chakli flour in an instant Shakarpara - bite-sized sugar cookies with basic pantry ingredients Karanji - rose-flavored Gujiya recipe Sweet Puri - fried flatbreads with coconut and jaggery filling Besan Laddu - traditional Maharashtrian laddu with chickpea flour
And if you are interested in knowing how my family celebrates Diwali in the US, read all about it here!! Do you love Indian food? Here are some of my go-to recipes:
Eggplant Curry - Quick Instant Pot recipe with authentic flavors Chicken Kofta Curry - succulent chicken meatballs in a finger-licking yummy curry Red Fish Curry - a weeknight favorite curry served with steamed rice Stuffed Bhindi Fry - stir-fried okra with a spicy filling Lentils with Dill - rich and creamy moong daal
Recipe
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