Sev (Crunchy Fried Chickpea Noodles)

An important component in several Indian street foods, and a tasty snack just on its own.

A plate of composed papri chaat (a type of Indian street food made of multiple components) highlighting the sev topping.

Serious Eats / Vicky Wasik

Why This Recipe Works

  • While sev dough is traditionally quite stiff and requires an extruder, ours is a bit looser and is easily made using a piping bag.

Sev are crunchy fried noodles made from a dough of chickpea flour and water. Chickpea flour, also called gram or besan flour, is a staple in South Asian cooking. It can be made from either raw or roasted chickpeas and is very crunchy when fried. It's often used to batter and fry vegetables in a manner similar to tempura.

Traditionally, the dough is very stiff and pressed through a brass extruder into hot oil. This stiff dough yields dense and sturdy sev, but it is impossible to cook without a sev extruder. I prefer a thick batter instead, which can be readily extruded with just a piping bag. The sev made from this batter has a more reserved crunch, but it's a compromise I'm happy to make if it means I can abstain from purchasing such a specific unitasker. Stored in an airtight container, sev stays crisp for a long time, making it ideal for preparing in large batches.

November 2017

This recipe was originally published as a component of our Papri Chaat (Indian Street Snack With Potato, Chickpeas, and Chutneys) Recipe and is being republished here as a separate recipe to make it easier to use.

Recipe Details

Sev (Crunchy Fried Chickpea Noodles)

Prep 5 mins
Cook 30 mins
Total 35 mins
Serves 4 servings
Makes 1 cup

An important component in several Indian street foods, and a tasty snack just on its own.


  • 1 cup (115g) chickpea flour

  • 1/2 teaspoon (2g) Kashmiri red chile powder (see note)

  • 1/4 teaspoon (1g) freshly ground black pepper

  • Neutral oil, such as canola, for frying


  1. In a medium mixing bowl, whisk together chickpea flour, chili powder, black pepper, and enough water (1/3 cup to 1/2 cup) to form a mixture with the thickness of pancake batter. 

    A three-image collage. In order of preparation, the top left image is a top-down shot of a metal mixing bowl holding the dry ingredients for the sev batter. The bottom left image shows the dry ingredients, now fully mixed together, with water being poured into the bowl. The right-most image shows a silicone spatula holding up the now-formed batter, displaying both its color and texture.

    Serious Eats / Vicky Wasik

  2. Add batter to a piping bag fitted with a number 2 plain round tip, or use a zipper-lock bag with one corner snipped off to create a small opening.

    A plastic piping bag holding the sev dough on a wooden cutting board.

    Serious Eats / Vicky Wasik

  3. Set a wire rack on top of a paper towel-lined rimmed baking sheet. Heat 2 inches of oil to 375°F (190°C). Pipe squiggles of batter into oil, like a funnel cake, and fry until bubbling ceases. Using a spider or strainer, lift fried sev and transfer to prepared baking sheet to drain. Repeat with remaining sev batter. If desired, break sev into small pieces to use as a topping (such as for papri chaat). Serve immediately or store in an airtight container for up to 1 month.

    A four-image collage. The top left image shows the tip of a pastry bag piping sev batter into hot oil. The top right image shows a top-down view of the string of sev batter frying in a pan of oil. The bottom left image shows many strings of sev batter frying, with a digital thermometer probe inserted into the pot. The bottom right image shows the golden brown fried sev draining on a wire rack set over some paper towels

    Serious Eats / Vicky Wasik


A stand-alone snack in its own right, sev is also an important component in many Indian street foods.

Make-Ahead and Storage

The sev will stay crisp in an airtight container for up to 1 month at room temperature.

Read More

Nutrition Facts (per serving)
197 Calories
12g Fat
17g Carbs
7g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 197
% Daily Value*
Total Fat 12g 15%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 33mg 1%
Total Carbohydrate 17g 6%
Dietary Fiber 3g 12%
Total Sugars 3g
Protein 7g
Vitamin C 0mg 0%
Calcium 16mg 1%
Iron 2mg 8%
Potassium 256mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)