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Best Easy Laung Sev Recipe

Name: Best Easy Laung Sev Recipe
Total time: 45 min
Yield: 40 g
Ingredients: Chickpea flour (besan) 2 cups; Rice flour 2 tbsp; Cloves (crushed) 1 tsp; Vegetable oil (for dough) 2 tbsp; Vegetable oil (for deep frying) 3 cups; Red chili powder 1 tsp; Turmeric powder 0.5 tsp; Salt 1 tsp; Asafoetida (hing) 0.25 tsp

Crispy and irresistible, Laung Sev is a traditional Indian savory snack with bold, spiced flavors. This popular vegetarian munch is perfect for family snack time and festive celebrations.

Cook 45 min Difficulty NORMAL 190 kcal

#vegetarian #snack #Indian #festive

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Ingredients

Main ingredients

Chickpea flour (besan) 2 cups
Rice flour 2 tbsp
Cloves (crushed) 1 tsp
Vegetable oil (for dough) 2 tbsp
Vegetable oil (for deep frying) 3 cups

Seasonings/Sauce

Red chili powder 1 tsp
Turmeric powder 0.5 tsp
Salt 1 tsp
Asafoetida (hing) 0.25 tsp

Nutrition summary

Carbohydrates 22 g 46%

Protein 5 g 10%

Fat 9 g 43%

Serving size 40g

Cooking steps

1

In a mixing bowl, sift together the chickpea flour, rice flour, crushed cloves, red chili powder, turmeric, salt, and asafoetida for even distribution.
2

Add 2 tbsp vegetable oil to the flour mixture and rub with fingertips until evenly incorporated for a crumbly texture.
3

Gradually add water, about 1/4 cup at a time, mixing to form a soft, pliable dough that is not sticky; stop when the dough just comes together.
4

Heat 3 cups of vegetable oil in a deep pan over medium heat until it reaches approximately 350°F (175°C); keep the heat steady (do not overheat).
5

Fill a sev press (chakli maker) with the dough and carefully press it directly over the hot oil in circular motions, making sure not to overcrowd the oil.
6

Fry the sev in batches, keeping the oil at a steady medium heat, turning occasionally for even frying. Fry until golden and crisp, about 2–3 minutes per batch.
7

Remove sev with a slotted spoon and drain on paper towels. Allow to cool completely before breaking into bite-sized pieces and serving.

Personalized Q&A

Q. What's the key ingredient in this Best Easy Laung Sev Recipe?

The core ingredient in this Laung Sev recipe is chickpea flour (besan), which forms the base for the dough and gives the sev its traditional taste and crunchy texture. Crushed cloves (laung) also impart a signature warm, spiced aroma that defines the dish’s flavor.

Q. How do I ensure the sev turns out crispy and not greasy?

To achieve crispness, keep the oil temperature steady around medium (roughly 350°F/175°C) and avoid overcrowding the pan. This helps the sev cook quickly and evenly, preventing excess oil absorption. Let the sev cool on paper towels to remove extra oil before storing.

Q. What’s the best way to avoid over- or undercooking during frying?

Maintain a consistent medium heat while frying. Too high heat can burn the sev, while too low will make it absorb oil and become soggy. Each batch should take around 2–3 minutes to achieve a golden color and crisp texture—turn gently for even frying.

Q. Is Laung Sev high in carbohydrates or protein per serving?

Each serving of this Laung Sev recipe contains about 22g of carbohydrates (46% of total calories) and 5g of protein (10% of total calories), making it primarily a carbohydrate-based snack with moderate fat and some protein from chickpea flour.

Best Easy Laung Sev Recipe

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