Pudina Sev | Palak Pudina Sev | Pudina Sev Recipe | Mint Sev | How to Make Mint Sev | Mint Sev Recipe |

 

Pudina Sev | Palak Pudina Sev | Pudina Sev Recipe | Mint Sev | How to Make Mint Sev | Mint Sev Recipe | Mint Sev Recipe: Here's a step-by-step Pudina Sev recipe, including ingredients and instructions, to help you make this flavorful, minty snack at home.


Ingredients:

2 cups gram flour (besan)

2 tablespoons rice flour (for extra crispiness, optional)

1/2 cup fresh mint leaves

2-3 green chilies

1/2 inch ginger

1/2 teaspoon cumin seeds

1/4 teaspoon asafoetida (hing)

1/2 teaspoon turmeric powder

1/2 teaspoon chaat masala or amchur powder (optional)

2 tablespoons hot oil or melted butter

Salt to taste

Water (as needed)

Oil for frying


Homemade Pudina Sev Recipe 


Instructions:

Wash the mint leaves, green chilies, ginger, and cumin seeds and grind them into a fine paste with a little water.

In a large bowl, combine the gram flour, rice flour, turmeric, asafoetida, chaat masala, and salt.

Add the mint paste and hot oil/butter to the dry ingredients. Mix well.

Gradually add water and knead into a soft, smooth dough (not too sticky or too stiff).

Grease the sev press and use a fine or medium-holed disc.

Heat oil in a deep frying pan over medium heat.

Fill the sev press with the dough and press directly into the hot oil in a circular motion.

Fry the sev until golden brown and crispy. Remove and drain on paper towels.

Once completely cooled, break into pieces and store in an airtight container.


Tips:

You can adjust the amount of green chilies and mint according to your preference.

Ensure the dough is soft enough to press easily, but not too loose.


Enjoy your homemade mint sev as a snack or as a crispy topping for chaat!


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Maharashtrian Shakkar Para Recipe

Butter Chakli Recipe

Homemade Cheeseling Recipe 

Khasta Papdi Recipe 

Diwali Special Gujarati Farsi Puri Recipe 

Vanela Gathiya Recipe 

Raw Papaya Sambharo Recipe 

Besan Papdi Gathiya Recipe

Gujarati Gathiya Recipe

Tikha Lasaniya Gathiya Recipe

Gujarati Namkeen Gathiya Recipe 

Palak Gathiya Recipe 

Best Nylon Sev Recipe

Aloo Bhujia Sev Recipe 

Masala Sev Recipe 

Ratlami Sev Recipe

Laung Sev Recipe 

Garlic Sev Recipe

Palak Sev Recipe 


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Labels:

Masala Sev Recipe | Masala Sev Recipe in English | How to Make Masala Sev Recipe | Haldiram's Masala Sev Recipe | Sev Making | Masala Sev Dry | Sev Namkeen |


Masala Sev Recipe | Masala Sev Recipe in English | How to Make Masala Sev Recipe | Haldiram's Masala Sev Recipe | Sev Making | Masala Sev Dry | Sev Namkeen | Here is a detailed recipe for Masala Sev with ingredients and step-by-step instructions. This will help you make crispy, delicious Masala Sev at home.


Ingredients:

- 2 cups gram flour (besan)

- 2 tablespoons rice flour (optional, for extra crispiness)

- 1 teaspoon red chili powder

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon black pepper powder

- 1/2 teaspoon carom seeds (ajwain)

- 1/2 teaspoon cumin seeds (optional)

- 1/2 teaspoon garam masala (optional)

- 2 tablespoons hot oil or melted butter

- Salt to taste

- Water (as needed)

- Oil (for deep frying)


Homemade Namkeen Masala Sev Recipe 


Instructions:

1. In a mixing bowl, combine gram flour, rice flour, red chili powder, turmeric, black pepper, carom seeds, cumin seeds, garam masala, and salt.

2. Add the hot oil or melted butter to the flour mixture and mix well. This helps in making the sev crispy.

3. Gradually add water and knead into a soft, smooth dough. The dough should be firm but pliable.

4. Grease a sev press (sev maker) and use the disc with fine holes.

5. Heat oil for deep frying in a wok or deep pan over medium heat.

6. Fill a portion of the dough into the sev press and squeeze it directly into the hot oil in a circular motion.

7. Fry the sev until golden brown and crispy, turning occasionally. Remove with a slotted spoon and place on a paper towel.

8. Once cooled, break into smaller pieces and store in an airtight container.


Tips:

- Adjust the spice levels according to your taste.

- Store the sev in a cool, dry place to maintain its crispiness.


Enjoy your homemade Masala Sev as a snack or as a topping for chaat!



You May Also Read:

Maharashtrian Shakkar Para Recipe

Butter Chakli Recipe

Homemade Cheeseling Recipe 

Khasta Papdi Recipe 

Diwali Special Gujarati Farsi Puri Recipe 

Vanela Gathiya Recipe 

Raw Papaya Sambharo Recipe 

Besan Papdi Gathiya Recipe

Gujarati Gathiya Recipe

Tikha Lasaniya Gathiya Recipe

Gujarati Namkeen Gathiya Recipe 

Palak Gathiya Recipe 

Best Nylon Sev Recipe

Aloo Bhujia Sev Recipe 

Ratlami Sev Recipe

Pudina Sev Recipe 

Laung Sev Recipe 

Garlic Sev Recipe

Palak Sev Recipe 



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Labels:

Aloo Sev | Aloo Sev Namkeen | Aloo Sev Recipe | Aloo Sev Namkeen Recipe | How to Make Aloo Bhujia Sev | Aloo Bhujia | Aloo Bhujia Recipes | Aloo Sev Wafers | Aloo Bhujia Sev | Aloo Sev Recipe in English | Aloo Sev Recipe in Hindi |

 

Aloo Sev | Aloo Sev Namkeen | Aloo Sev Namkeen Recipe | How to Make Aloo Bhujia Sev | Aloo Bhujia | Aloo Bhujia Recipes | Aloo Sev Wafers | Aloo Bhujia Sev | Aloo Sev Recipe in English | Aloo Sev Recipe in Hindi | Here's a classic recipe for Aloo Sev – a crispy, savory snack made from potatoes and gram flour (besan), very popular in Indian cuisine:


Ingredients:

2 medium potatoes (boiled and peeled)

1 cup gram flour (besan)

1 tablespoon rice flour (optional, for crispiness)

1/2 teaspoon red chili powder (to taste)

1/4 teaspoon turmeric powder

1/4 teaspoon asafoetida (hing)

1 tablespoon hot oil or melted butter

Salt to taste

Water, as needed

Oil for frying


 Aloo Bhujia Sev at Home 



Instructions:


Prepare the dough:

Mash the boiled potatoes very well, ensuring there are no lumps.

In a mixing bowl, combine the mashed potatoes, gram flour, rice flour (if using), red chili powder, turmeric, asafoetida, and salt.

Add the hot oil or melted butter and mix well.

Gradually add water and knead into a soft, smooth, and slightly sticky dough.


Heat the oil:

Heat oil in a deep frying pan or kadai over medium heat.


Shape the sev:

Grease a sev maker (use a fine or medium sev plate).

Fill the sev maker with a portion of the dough.


Fry the sev:

Once the oil is hot (but not smoking), press the sev maker directly over the oil, rotating it in a circular motion to release strands of sev.

Fry over medium heat until golden brown and crispy, turning occasionally to ensure even frying.

Remove with a slotted spoon and drain excess oil on paper towels.


Cool and store:

Let it cool completely, then gently crush it into smaller pieces.

Store in an airtight container.


Tips:

Ensure the potato mash is smooth – lumps can clog the sev maker. Don't fry too many at once, they will overcrowd the pan.

Adjust the spices to your taste.

Let me know if you'd like any variations or serving suggestions!



You May Also Read:

Maharashtrian Shakkar Para Recipe

Butter Chakli Recipe

Homemade Cheeseling Recipe 

Khasta Papdi Recipe 

Diwali Special Gujarati Farsi Puri Recipe 

Vanela Gathiya Recipe 

Raw Papaya Sambharo Recipe 

Besan Papdi Gathiya Recipe

Gujarati Gathiya Recipe

Tikha Lasaniya Gathiya Recipe

Gujarati Namkeen Gathiya Recipe 

Palak Gathiya Recipe 

Best Nylon Sev Recipe

Masala Sev Recipe 

Ratlami Sev Recipe

Pudina Sev Recipe 

Laung Sev Recipe 

Garlic Sev Recipe

Palak Sev Recipe 


at No comments:
Labels:

Best Nylon Sev Recipe at Home | Nylon Sev | How to Make Nylon Sev | Nylon Sev Recipe in Hindi | Nylon Sev Recipe in English | Easy Nylon Sev Recipe | How to Make Besan Sev |

 

Best Nylon Sev Recipe at Home | Nylon Sev | How to Make Nylon Sev | Nylon Sev Recipe in Hindi | Nylon Sev Recipe in English | Easy Nylon Sev Recipe | How to Make Besan Sev | Here's an easy recipe for Nylon Sev, a popular crispy Indian snack made with gram flour.


Ingredients:

1 cup gram flour (besan)

1 tablespoon rice flour (optional, for extra crispiness)

1/4 teaspoon turmeric powder

1/4 teaspoon red chili powder (or to taste)

1/4 teaspoon asafoetida (hing)

1 tablespoon hot oil or melted butter (for the dough)

Salt to taste

Water, as needed

Oil for frying


 Homemade Nylon Sev Recipe


Instructions:


Prepare the dough:

In a mixing bowl, sift together the gram flour, rice flour (if using), turmeric, red chili powder, asafoetida, and salt.

Add the hot oil or melted butter and mix well with your fingertips until the mixture is crumbly.

Gradually add water, a little at a time, and knead into a soft, smooth, and slightly sticky dough.


Heat the oil:

In a deep frying pan or kadai, heat enough oil for frying over medium heat.


Shape the sev:

Grease a sev maker (using the finest hole plate, also known as the "Nylon Sev" plate) and place a portion of the dough inside.

Once the oil is hot (but not smoking), press the sev maker directly over the oil, rotating it in a circular motion to form thin strands.


Fry the sev:

Fry over medium heat until the sev is light golden brown and crispy. Avoid over-browning.

Remove with a slotted spoon and drain on paper towels.


Cool and store:

Once completely cooled, gently crush into smaller pieces and store in an airtight container.


Tips:

Always fry on medium heat to ensure even crispiness.

Nylon Sev can be used in chaat, bhel puri, or enjoyed as a snack on its own.



You May Also Read:

Maharashtrian Shakkar Para Recipe

Butter Chakli Recipe

Homemade Cheeseling Recipe 

Khasta Papdi Recipe 

Diwali Special Gujarati Farsi Puri Recipe 

Vanela Gathiya Recipe 

Raw Papaya Sambharo Recipe 

Besan Papdi Gathiya Recipe

Gujarati Gathiya Recipe

Tikha Lasaniya Gathiya Recipe

Gujarati Namkeen Gathiya Recipe 

Palak Gathiya Recipe 

Aloo Bhujia Sev Recipe 

Masala Sev Recipe 

Ratlami Sev Recipe

Pudina Sev Recipe 

Laung Sev Recipe 

Garlic Sev Recipe

Palak Sev Recipe 



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Labels:

Gujarati Palak Gathiya Recipe | Gujarati Palak Gathiya | How to Make Gujarati Palak Gathiya Recipe | Palak Gathiya | Green Gathiya |

 

Gujarati Palak Gathiya Recipe | Gujarati Palak Gathiya | How to Make Gujarati Palak Gathiya Recipe | Palak Gathiya | Green Gathiya  | Here's a classic Gujarati Palak Gathiya (Spinach Gathiya) recipe – a delicious, crispy snack packed with the goodness of spinach:


Ingredients:

2 cups gram flour (besan)

1 cup fresh spinach, pureed

2–3 tablespoons oil (for tempering)

1/2 teaspoon carom seeds (ajwain)

1/4 teaspoon asafoetida (hing)

1/2 teaspoon turmeric powder

1 teaspoon red chili powder (to taste)

1/2 teaspoon black pepper powder (optional)

1/2 teaspoon baking soda

Salt to taste

Water, as needed

Oil for frying


Healthy & Tasty Palak Gathiya 



Instructions:


1. Prepare the dough:

In a large bowl, combine gram flour, carom seeds, asafoetida, turmeric powder, red chili powder, black pepper powder, baking soda, and salt.

Add the spinach puree and mix well.

Heat 2–3 tablespoons of oil until it's smoking hot, pour it over the mixture (this is the tempering), and mix with a spoon, then with your fingers.

Gradually add water as needed and knead into a soft, slightly sticky dough.


2. Shape the gathiya:

Grease your hands and a gathiya (sev) press fitted with a disc with large holes.

Fill the dough into the press.


3. Fry the gathiya:

Heat oil for deep frying over medium heat.

Once the oil is hot, press the dough directly into the oil in long strips.

Fry over medium heat until the gathiya is golden brown and crispy.

Remove with a slotted spoon and drain on paper towels.


4. Cool and store:

Let the gathiya cool completely before storing in an airtight container.


Tips:

For the best texture, ensure the spinach is very finely chopped.

Adjust the red chili powder and black pepper to your liking for spice.

Do not overcrowd the pan while frying, Fry in batches for even crispness. Enjoy your crispy, delicious spinach gathiyas with a cup of tea!



You May Also Read:

Maharashtrian Shakkar Para Recipe

Butter Chakli Recipe

Homemade Cheeseling Recipe 

Khasta Papdi Recipe 

Diwali Special Gujarati Farsi Puri Recipe 

Vanela Gathiya Recipe 

Raw Papaya Sambharo Recipe 

Besan Papdi Gathiya Recipe

Gujarati Gathiya Recipe

Tikha Lasaniya Gathiya Recipe

Gujarati Namkeen Gathiya Recipe 

Best Nylon Sev Recipe

Aloo Bhujia Sev Recipe 

Masala Sev Recipe 

Ratlami Sev Recipe

Pudina Sev Recipe 

Laung Sev Recipe 

Garlic Sev Recipe

Palak Sev Recipe 



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Labels:

Gujarati Tikha Masala Gathiya Recipe | Namkeen Gathiya | Spicy Gathiya | Masaledar Gathiya | How to Make Masaledar Gathiya | How to Make Spicy Gathiya | How to Make Gathiya |

 

Namkeen Gathiya | Spicy Gathiya | Masaledar Gathiya | How to Make Masaledar Gathiya | How to Make Spicy Gathiya | How to Make Gathiya | Here's a classic recipe for Gujarati Tikha Masala Gathiya—this spicy, savory snack is popular throughout Gujarat:


Ingredients:

2 cups gram flour (besan)

2–3 tablespoons oil (for shortening)

1/2 teaspoon carom seeds (ajwain)

1/4 teaspoon asafoetida (hing)

1/2 teaspoon turmeric powder

1–1.5 teaspoons red chili powder (to taste)

1/2 teaspoon black pepper powder (optional, for extra spiciness)

1/2 teaspoon baking soda

1 teaspoon salt (or to taste)

1–2 tablespoons lemon juice (for tanginess, optional)

Water, as needed

Oil for frying


For the masala coating (optional, for extra flavor):

1 teaspoon red chili powder

1/2 teaspoon black salt or regular salt

1/2 teaspoon chaat masala

1/2 teaspoon coriander powder


Gujarati Tikha Masala Gathiya Recipe 


Instructions:


1. Prepare the dough:

In a large bowl, combine the gram flour, carom seeds, asafoetida, turmeric, red chili powder, black pepper powder, salt, and baking soda.

Heat 2–3 tablespoons of oil until slightly warm, then add it to the flour mixture (this is the shortening). Mix well with a spoon, then mix with your fingers.

Add the lemon juice if using.

Gradually add water and knead into a soft, slightly sticky dough.


2. Shape the Gathiya:

Grease your hands and the gathiya (sev) press with a thick-holed disc.

Fill the dough into the press.


3. Fry the Gathiya:

Heat oil in a deep pan over medium heat.

Once hot, press the dough directly into the oil in long strips.

Fry over medium heat, turning occasionally, until the gathiya are crispy and golden brown.

Remove with a slotted spoon and drain excess oil on paper towels. 


4. Spice Coating (Optional):

Combine red chili powder, black salt, chaat masala, and coriander powder.

While the fried gathiya are still warm (but not too hot), sprinkle this spice mixture over them and gently toss to coat.


5. Cool and Store:

Let them cool completely and store in an airtight container. 


Tips:

Adjust the chili powder and black pepper according to your taste.

Adding hot oil to the dough (moin) is crucial for a crispy and melt-in-your-mouth texture.

For the best flavor, serve it with fried green chilies and a cup of tea!

Enjoy your homemade spicy masala gathiya—perfect for snacking or as a tea-time treat!



You May Also Read:

Maharashtrian Shakkar Para Recipe

Butter Chakli Recipe

Homemade Cheeseling Recipe 

Khasta Papdi Recipe 

Diwali Special Gujarati Farsi Puri Recipe 

Vanela Gathiya Recipe 

Raw Papaya Sambharo Recipe 

Besan Papdi Gathiya Recipe

Gujarati Gathiya Recipe


Tikha Lasaniya Gathiya Recipe



Aloo Bhujia Sev Recipe 

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Labels:

Tikha Gathiya | Tikha Lasaniya Gathiya | How to Make Spicy Garlic Gathiya Recipe | Tikha Lasaniya Gathiya Gujarati Style | How to Make Tikha Gathiya | Tikha Gathiya Gujarati Style |

 

Tikha Gathiya | Tikha Lasaniya Gathiya | How to Make Spicy Garlic Gathiya Recipe | Tikha Lasaniya Gathiya Gujarati Style | How to Make Tikha Gathiya | Tikha Gathiya Gujarati Style | Here is a traditional Gujarati-style spicy Lasaniya Gathiya (spicy, garlic-flavored Gathiya) recipe:


Ingredients:

2 cups gram flour (besan)

2–3 tablespoons oil (for moyan, i.e., to make the gathiya soft)

8–10 cloves of garlic

2–3 green chilies (to taste)

1/2 teaspoon carom seeds (ajwain)

1/4 teaspoon asafoetida (hing)

1/2 teaspoon turmeric powder

1/2–1 teaspoon red chili powder (to taste)

1/2 teaspoon black pepper powder (optional)

1/2 teaspoon baking soda

Salt to taste

Water, as needed

Oil for frying


www.indiamart.com


Instructions:


Prepare the garlic-chili paste:

Grind or blend the garlic and green chilies into a smooth paste.


Prepare the dough:

In a large mixing bowl, combine the gram flour, carom seeds, asafoetida, turmeric powder, red chili powder, black pepper powder, and salt.

Add the garlic-chili paste and 2–3 tablespoons of hot oil (this is the moyan).

Mix well.

Add the baking soda.

Gradually add water and knead into a soft, smooth, and slightly sticky dough.


Shape the Gathiya:

Grease your hands and the inside of the gathiya (sev) press with oil.

Attach the gathiya disc (with large holes) to the press.

Fill the press with the dough.


Fry the Gathiya:

Heat oil for deep frying over medium heat.

Once the oil is hot, press the dough directly into the oil in long strips or pieces.

Do not overcrowd the pan.

Fry over medium heat until the gathiya is crispy and golden brown.

Remove with a slotted spoon and drain on paper towels.


Cool and Store:

Let the gathiya cool completely.

Store in an airtight container. 


Tips:

You can adjust the amount of garlic and chili according to your taste.

For extra crispiness, the oil should be moderately hot while frying.

If you like, you can sprinkle some more chili powder on top after frying for a spicier taste. Enjoy your spicy, flavorful Gujarati Tikha Lasaniya Gathiya with a hot cup of tea!



You May Also Read:

Maharashtrian Shakkar Para Recipe

Gujarati Namkeen Gathiya Recipe 

Butter Chakli Recipe

Homemade Cheeseling Recipe 

Khasta Papdi Recipe 

Diwali Special Gujarati Farsi Puri Recipe 

Vanela Gathiya Recipe 

Raw Papaya Sambharo Recipe 

Besan Papdi Gathiya Recipe

Gujarati Gathiya Recipe


Palak Gathiya Recipe 



Aloo Bhujia Sev Recipe 
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White Chocolate Ice Cream | Homemade White Chocolate Ice Cream | How to Make White Chocolate Ice Cream | How to Make White Chocolate Ice Cream at Home |

  White Chocolate Ice Cream : Here is a simple and creamy, egg-free White Chocolate Ice Cream recipe: Ingredients: 2 cups heavy cream 1 cup ...