Spinach Sev Recipe

This recipe for spinach sev is a total game-changer because it’s both deliciously crispy and packed with nutrients, thanks to the chickpea flour and fresh spinach. Plus, the blend of carom seeds, red chili, and turmeric gives it an irresistible aromatic kick that makes snack time feel like an adventure!

I enjoy adding greens to my nibbleables, and my recipe for Spinach Sev is a scrumptious way to enjoy them. With the goodness of gram flour and the zesty addition of blended spinach, this crispy morsel provides an amazing amount of nutrition for such a light snack.

The carom seeds add a flavor profile I can’t get enough of, with red chili powder and turmeric further amplifying the taste.

Ingredients

Chickpea Flour (Besan):
Offering a nutty flavor that boosts the snack’s nutritional value, this is a protein- and fiber-rich option.

Rice Flour:
It adds a light, crisp texture and crunch for a balance that is so expertly on point, it could be mistaken for a mastermind flavor pairing.

Spinach Leaves:
Rich in vitamins and iron, with many health benefits and a vibrant green hue.

Carom Seeds (Ajwain):
Helps with digestion and adds aromatic, earthy flavors to the dish.

Red Chili Powder:
Offers a subtle heat that works with other spices to lift the flavor profile.

Ingredient Quantities

• 1 cup chickpea flour (besan)
• 1/4 cup rice flour
• 1 cup fresh spinach leaves, blanched and pureed
• 1 tablespoon oil
• 1 teaspoon carom seeds (ajwain)
• 1/2 teaspoon red chili powder
• 1/4 teaspoon turmeric powder
• Salt to taste
• Oil for deep frying

Instructions

1. In a bowl for mixing, combine chickpea flour, rice flour, carom seeds, red chili powder, turmeric powder, and salt. Mix thoroughly.

2. Incorporate the spinach puree into the dry ingredients and blend them thoroughly.

3. Add 1 tablespoon of oil and work the mixture into a soft dough. If it’s too stiff, add a little water and knead until everything is well combined and you have a smooth, not-too-sticky dough.

4. Oil should be heated in a deep frying pan set over medium heat.

5. A piping bag or sev maker should be filled with the spinach dough.

6. When the oil achieves the proper temperature, meticulously use the sev maker or piping bag to form strands directly over the oil in circular motions.

7. Cook the sev on medium heat, turning occasionally, until they are crisp and golden brown.

8. Using a slotted spoon, take the sev out of the oil and let it drain on paper towels to remove any leftover oil.

9. Let the sev cool down entirely to reach room temperature, which is crucial for obtaining the crispness that is a hallmark of this dish.

10. Keep the spinach sev in a container that seals completely at room temperature. That way, it stays fresh. And the best part? You can eat it straight as a snack or crumble it on top of just about anything.

Equipment Needed

1. Mixing bowl
2. Measuring cups and spoons
3. Deep frying pan
4. Slotted spoon
5. Paper towels
6. Piping bag or sev maker
7. Airtight container
8. Stove or heat source

FAQ

• Can I use frozen spinach instead of fresh spinach?Indeed, frozen spinach can be utilized. However, it must be thawed completely, and any excess water must be drained, before being pureed.
• What is the purpose of rice flour in this recipe?The addition of rice flour creates a crisp texture in the sev, resulting in a crunchier product.
• Is it necessary to blanch the spinach?Preserving the pureed spinach’s delightful green hue for year-round use is spinach’s best culinary quality. To maintain that element during pureeing, the first step is to wash the spinach thoroughly. After it’s clean, the leaves must either be very finely chopped or pureed in a food processor, a task made easier after finely chopping, with the continual addition of half a cup of water to the food processor.
• Can I skip the carom seeds?The flavor of carom seeds is unique, and their effects on digestion are helpful, but you can substitute something else if you don’t have carom seeds, or if you just don’t like their flavor.
• How should I store the spinach sev?When it has cooled, place it in a container that can be sealed tight and keep it at room temperature. It will be good for up to 2 weeks.
• Can I bake the sev instead of frying?Baking the sev is indeed an option. Preheat the oven to 350°F (175°C). Once preheated, place the sev in the oven and allow them to bake until they take on a golden hue and become crispy. It is advisable to flip the sev halfway through the baking process to ensure an even crispness all around.

Substitutions and Variations

You can use whole wheat flour for a somewhat different flavor and texture; it’s just not going to be the same as using chickpea flour.
Corn flour can be used instead of rice flour for achieving a similar level of crispiness.
You can use thawed and pureed frozen spinach in place of fresh spinach leaves.
If carom seeds (ajwain) are unavailable, use cumin seeds for a different aroma.
You can substitute red chili powder with the following: paprika, which is milder, and cayenne pepper, which is hotter.

Pro Tips

1. Use Cold Water for Kneading When adding water to the dough, use cold water as it helps maintain the dough’s consistency without becoming too sticky. This also makes it easier to handle when piping or using the sev maker.

2. Blanch Spinach Properly Ensure the spinach is blanched quickly and immediately plunged into ice water to retain its vibrant color. This not only enhances the visual appeal but also preserves more nutrients.

3. Test Oil Temperature Before frying, drop a small piece of dough into the oil. If it rises steadily to the surface, the oil is at the correct temperature. If it browns too quickly, reduce the heat to avoid uneven cooking.

4. Work in Small Batches Fry the sev in small batches to avoid overcrowding the frying pan. This allows for even cooking and ensures that the strands remain crisp.

5. Cooling for Extra Crispiness After frying, allow the sev to cool completely on a wire rack instead of paper towels. This ensures that any residual steam escapes properly, giving you a crisper texture.