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Sev and Nuts

Note: I edited this as a fast speed video to cut down on the time. This crunch & munch snack can be quite addictive due to it’s tastiness. A South African East Indian favourite snack normally served at tea time or anytime you desire a tasty, crunchy, nutty snack. My recipe 👏🏽 Sev and Nuts East Indian snacking noodles Note: You will need a murku machine for this recipe as seen in the video. Ingredients 41/2 to 5 cups pea or chana (graham or chickpea) flour 3 1/3 teaspoons salt or to taste 1 1/2 tablespoon ghee or butter 1/4 teaspoon baking soda Extra virgin olive Oil (for frying) Filtered water Method Sift or whisk the dry ingredients together. Rub the ghee into the dry ingredients and then add filtered water a little at a time to make a stiff dough. Add the fine sev disc to the machine then fill and tighten the handle. Rotate the handle until it feels firm. Start rotating the handle and machine simultaneously into the preheated oil, making a circle, then stop. Set machine aside. Once it starts to slow down bubbling, turn over. Once its golden brown, remove and place into a dish lined with a double layer of paper towel. I also place paper towel in-between as well for optimum removal of oil. Press to break down into a smaller size. Enjoy plain or add some roasted peanuts, add to chaat or Chivda. If adding peanuts, roast with a tablespoon of extra virgin olive oil, cool down, dab with paper towel and toss together with the sev. Store in an airtight container. Enjoy! Tips Homemade is an excuse to add the best ingredients to your recipe. I’m using cold pressed extra virgin olive oil to fry because health wise it’s the best rated and healthiest oil recommended for cooking with. Working with this flour is tricky. I normally use a fork or spoon to mix this dough. I used my hands here to get a good feel for the dough as I’m mixing because it’s a very fine flour that can quickly get soggy and mushy in no time. Always have extra flour to adjust the dough in case this happens. A soggy dough will seep through the machine and give you lots of lumps in the sev so be aware. Adjust the salt to taste, I normally use less salt. Frying on medium heat provides the right amount of crunchiness and keeping the heat consistent allows for a nice golden brown colour. Using colouring is an option to make it a rich yellow but I prefer not to. The less additives the better, I prefer to keep my recipes as natural and clean as possible. The ingredients and machine is available at any East Indian grocery store.