Palak Sev | Palak Sev Namkeen | Namkeen Sev | Namkeen Palak Sev | Spinach Sev | Crispy & Tasty Palak Sev | Vegan Palak Sev | Vegan Sev | How to Make Palak Sev | Here's an easy and delicious spinach sev recipe you can make at home.
Ingredients
2 cups gram flour (besan)
2 tablespoons rice flour (optional, for extra crispiness)
1 cup spinach leaves, tightly packed
1-2 green chilies (to taste)
2-3 cloves of garlic (optional)
½ teaspoon cumin seeds or carom seeds (ajwain)
½ teaspoon turmeric powder
1 teaspoon red chili powder (optional, for color/spice)
1½ tablespoons hot oil or melted ghee
Salt to taste
Water, as needed
Oil for frying
 |
| Homemade Palak Sev Recipe |
Instructions
Prepare the spinach puree:
Wash and roughly chop the spinach leaves.
Blend the spinach, green chilies, and garlic (if using) into a smooth puree. Add only a tablespoon or two of water if absolutely necessary.
Prepare the dough:
In a mixing bowl, combine the gram flour, rice flour, cumin/carom seeds, turmeric, chili powder, and salt.
Add the spinach puree and hot oil/ghee. Mix well.
Gradually add water as needed to knead a soft, smooth dough (not sticky).
Prepare the sev maker:
Grease the sev press (with a medium or fine hole disc) and fill it with the dough.
Heat the oil:
Heat oil in a deep frying pan over medium heat.
Fry the sev:
Once the oil is hot, press the dough directly into the hot oil in a circular motion.
Fry until crispy and lightly golden brown, flipping once if needed.
Remove:
Remove the sev with a slotted spoon and place them on a paper towel.
Repeat with the remaining dough.
Cool and store:
Let the sev cool completely before storing them in an airtight container.
Tips:
For a brighter green color, use fresh spinach and avoid over-frying. Adjust the amount of chili and garlic according to your taste.
Serve it as a snack or as a crispy topping for chaat and salads.
Enjoy your homemade spinach sev!
You May Also Read:
Maharashtrian Shakkar Para Recipe
Diwali Special Gujarati Farsi Puri Recipe
Gujarati Namkeen Gathiya Recipe
Palak Gathiya Recipe
No comments:
Post a Comment