Baked Thick Sev
Vegan, Gluten-free, Low Carb crunchy Noodles
Sev is a popular Indian snack. They are crunchy 'noodles' made with chickpea flour that is deep-fried. However, in this recipe, we are baking the noodles, making it a healthier alternative without any compromise on taste and texture.
Nutritional Information of Key Ingredients (WW points: 2 SP per 1/4 cup)
*Note: Nutrition information may vary slightly. Nutritional information is negligible for all other ingredients
Recipe yields - 1.5 cups of Sev
Prep Time: 5 mins Cook Time: 12 - 15 mins
Besan / Chickpea flour / Gram flour - 1 cup
Salt - to taste
Tumeric - 1/8 tsp
Chilli powder - 1/8 tsp
Hing / asafoetida - a pinch
Carrom seeds / Ajwain - 1/4 tsp
Coconut oil, heated - 1 tsp + 0.5 tsp for coating the sev
Water - 1/4 cup or as needed
Method of Preparation
Pre-heat the oven to 350F (175 C) and line a baking tray with parchment paper
In a bowl, add all the ingredients, except water and combine.
Slowly add water and knead to form a dough. Note that the dough should not be sticky.
To make the sev, use a chakli press with the thick sev mould.
Add the dough to the chakli press and spread the dough onto the lined baking tray. Make sure the sev is not too overlapped.
Lightly brush / spray the sev strands with oil.
Bake the sev for 8 to 10 minutes, until the dough starts to slightly brown.
Switch off the oven and let the baking tray continue in the cooling oven for about 5 minutes.
Remove the baking tray and let the sev cool down completely.
Break the sev strands into smaller pieces.
Store the sev in an airtight container.