Sev Mixture
Lunch • India
How to Make Sev Mixture (Traditional & Healthy Version)
Sev Mixture is a beloved West Indian snack that brings together the crunchy texture of sev (thin fried gram flour noodles) and a medley of roasted nuts, pulses, and spices. Originating primarily from Gujarat and Maharashtra, Sev Mixture is a staple during festivals like Diwali, where families prepare large batches to share with guests. Its vibrant flavors and addictive crunch make it a popular choice for lunch, especially as a topping for poha or salads, or simply as a standalone snack. The dish is a celebration of Indian culinary ingenuity, blending besan (gram flour), spices like haldi (turmeric), mirch (red chili), and ajwain (carom seeds) for a uniquely Indian taste. With regional variations that add ingredients like roasted moong dal or chana dal, Sev Mixture adapts to local preferences, making it a versatile and customizable treat. Its combination of savory, spicy, and nutty notes appeals to all age groups and is often served in lunchboxes, at picnics, or as a midday snack. Besides its festive roots, Sev Mixture is cherished for its convenience and shelf stability. It’s a great choice for calorie-conscious eaters, as you can easily control the ingredients and oil content. With roasted nuts and pulses replacing deep-fried options, this healthy version of Sev Mixture delivers the same authentic taste with improved nutritional value.
Ingredients(for 1 medium bowl (approx. 60g per serving))
- 1 cup Besan (gram flour) (Use fine quality for crisp sev)
- 1/2 tsp Ajwain (carom seeds) (Adds aroma and digestive benefits)
- 1/4 tsp Haldi (turmeric powder) (For color and flavor)
- 1/2 tsp Red chili powder (Adjust for desired spice level)
- 1/2 tsp Salt (To taste)
- 1/4 cup Roasted peanuts (Mungfali, optional for nutty crunch) - optional
- 1/4 cup Roasted chana dal (Adds protein and crunch) - optional
- 2 tbsp Oil (Use cold-pressed or olive oil for frying sev)
- 10-12 Curry leaves (For aroma and flavor) - optional
- 1 tsp Lemon juice (Optional for tangy flavor) - optional
Instructions
- 1
Mix besan, ajwain, haldi, red chili powder, and salt in a bowl. Gradually add water to form a smooth, semi-soft dough.
5 minutes
Ensure dough is lump-free for even sev texture.
- 2
Grease a sev maker (chakli press) and fill it with the dough. Heat oil in a kadhai; once hot, press sev directly into the oil.
5 minutes
Maintain medium heat for crisp sev without over-browning.
- 3
Fry sev until golden and crisp. Remove with a slotted spoon and drain excess oil on absorbent paper.
5 minutes
Do not overcrowd the kadhai to avoid soggy sev.
- 4
In a separate pan, dry roast peanuts, chana dal, and curry leaves until aromatic. Combine with sev.
4 minutes
Roasting enhances flavor and reduces oil content.
Why This Dish is Healthy
Sev Mixture prepared in this manner is lower in calories and saturated fat compared to traditional deep-fried versions. Roasted pulses and nuts offer plant-based protein and healthy fats, making it a nutrient-dense option for lunch. The controlled oil use and inclusion of spices like ajwain further enhance its digestive properties, making it suitable for calorie-conscious and health-seeking individuals.
This healthy Sev Mixture is rich in protein from besan and pulses, healthy fats from roasted nuts, and essential minerals like magnesium and iron. By roasting instead of deep frying, oil and calorie content is reduced. Curry leaves add antioxidants, while ajwain aids digestion. The use of besan boosts fiber, supporting digestive health and sustained energy release.
Pro Tips
- 💡Tip 1: Use fine besan for crispier sev.
- 💡Tip 2: Roast nuts and pulses for a healthier, crunchier mixture.
- 💡Tip 3: Always cool the mixture before storing to prevent sogginess.
Storage & Serving
Store Sev Mixture in an airtight container at room temperature for up to 2 weeks. Ensure it is completely cooled before storing to maintain crispness. Avoid refrigeration to prevent moisture loss.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 215.0 kcal |
