Plain Mixture | Evening Snacks | Sev Recipe | Omapodi Mixture | Plain Sev Mixture | Namkeen Recipe

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Sev recipe to make crispy-crunchy Indian gram flour fried noodles. Known as Sev in Hindi, Omapodi in Tamil and Karapusa in Telugu, it is an immensely popular deep fried Snack of crisp noodles usually made with gram flour and spices.
Sev is a generic Hindi term used to refer to Indian fried noodles that are crunchy. There are numerous variations of Sev that vary in thickness, size & flavors. In the Indian Markets, you are likely to find Karasev, Plain sev, Ratlami sev, Nylon sev, Palak sev, Bhujia sev, Indori Sev & the list goes on.
The most common version of sev is made with only gram flour. Sometimes even rice flour is added, especially to the South Indian versions, so the sev keeps crisp for longer.
Usually no spices are added to make plain sev. The Tamil Nadu version is flavoured with omam aka ajwain so it is called Omapodi. Various ingredients like garlic, green chilies, carom seeds can be added while making the dough.
To make this sev, I use a small quantity of rice flour to keep them extra crisp for few more days. They remain crispy & light with a mild flavor of ajwain that compliments the aroma of fried besan.
However using rice flour, ajwain, red chili powder are all optional. They can be skipped to make plain sev that is used for chaats like sev puri, bhel puri, dahi puri, papdi chaat and many more.
So you can easily skip the spices and the rice flour from this recipe. But these enhance the flavors and texture and taste better than the regular sev we get outside.
But note that this recipe won’t yield you nylon sev that is used for chaat toppings. If you are looking for a homemade alternate for store bought nylon sev, these are a great option.
This Sev keeps good for 1 to 2 weeks if stored in an air tight jar. If you make these in large quantities then store them in different containers. This way they keep fresh and crisp for longer.
If you follow the recipe correctly, you will get very flavorful and crunchy sev.
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