Palak Lasun Sev
Diwali is almost here. This year the festival won’t be that grand but a little something to celebrate the festival had to be done. So far I have made some laddus and corn chivda . I was planning to make some garlicky sev to munch on. Decided to add a tinge of color with some spinach. And wow! I had Palak lasun sev that we usually buy at the store, but lot more fresh and flavorful.
This sev is made with a mix of besan and rice flour. I have flavored with garlic, spinach and cumin, but there are lot more options like – lal mirch sev, jeera sev, kali mirch sev and the list continues.
How to make Palak-Lasun Sev?
- You need to quickly blanch the spinach for no more than 10 mins. Blanch 3 cups spinach leaves(almost 1/2 bunch) in 1 cup water with the lid covering the pot. Do not use stems of the spinach, just use leaves.
- After 10 mins of cooking, turn off the flame transfer this spinach to icy cold water. This will help retain the lush green color of the spinach.
- Then strain the water from the spinach. Grind blanched spinach with 4 cloves of garlic and chilies. You can also add roasted cumin/jeera at this point, only if you have sharp grinder. Else there will be tiny bits of cumin/jeera which may clog the sev mold.
- I have separately added ready made cumin powder in the paste. Just to avoid sev mold from being clogged. If you are making cumin powder from scratch, make sure you roast and then grind cumin/jeera.
- Do not add water while grinding the spinach, grind to a thick paste. Make sure the spice of the chilies and garlic flavor is slightly high. As you add gram flour and rice flour, the intensity of the spice and flavor will reduce.
- The above measurement makes about 1/2 cup of spinach paste. Make sure you pack a lot of spinach leaves to make sure you get the brightest green color to the sev.
- Transfer this paste to a mixing bowl and add gram flour(besan) and rice flour. The ratio of besan to rice flour is 3:1.
- Add salt as per taste and pinch of baking powder. Start gently kneading to form dough. Add oil as and when needed to bind the dough. You will need around 3-4 tbsp oil to knead the dough well.
- The dough turns sticky, so make sure you grease your palms with oil before kneading.
- The dough should be tight but pliable, not too loose. Taste a small portion of the dough to check salt and spice. If you feel the salt/chili powder is less, this is the step where you can adjust.
- Heat oil on low-medium flame in a deep wok. The flame should not be too high or the sev will burn. Make sure its medium.
- Once the dough is ready, grease the sev maker and the mold plate.
- Fill up the maker to 3/4 of its capacity. Once the oil is hot, start dropping sev from the maker directly into the oil.
- Fry gently, without breaking on both sides. Make sure the sev doesn’t turn brown. If you feel, the sev turns brown fast, reduce the flame slightly and then fry rest.
- Once sev looks cooked from both sides, drain excess oil and transfer the sev to tissue lined plate. Do not stack sev one on top of the other, it may make the sev soft.
- Let the sev cool completely and then store it in an airtight box.
Palak lasun sev
- 3 cups spinach leaves
- 1 cup water
- 3 Indian chilies
- 3-4 cloves garlic
- 1 tbsp cumin powder
- 2 tsp salt adjust as per taste
- 3-4 tbsp oil for kneading dough
- 1 litre oil for frying
- Blanch spinach leaves in water for 10 mins.
- After 10 mins, transfer the leaves to icy cold water and let it sit for 2 mins. This helps keep the green color intact.
- Remove the leaves and grind them with chilies and garlic. Do not add water separately.
- Transfer this thick paste to a mixing bowl.
- Add salt, cumin powder, besan and rice flour. Add 2 tbsp oil and mix the flour to form dough.
- Grease your palms with oil and gently knead. Make sure the dough is tight and not too loose. Just similar to roti dough.
- Check salt and spice, of you feel the spice is less, add cumin and chili powder.
- Cover the dough and let it rest for 10 mins.
- Meanwhile, heat oil for frying in a deep wok. Make sure the flame is set to lower side of the medium.
- Once the oil feels hot, start dropping sev from the sev maker directly into the wok.
- Make sure you maintain some distance from the oil, there is high chance it may splutter.
- Fry the sev on both sides for a minute. Do not let the sev turn brown/burn.
- Transfer this sev to tissue lined plate so that excess oil is observed.
- Cool it down and then store it in airtight container.
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