Table of Contents: Spinach Sev with Garlic and Green Chili
Spinach Sev with Garlic and Green Chili
Craving a nostalgic, crunchy snack bursting with bold flavors? This Spinach Sev recipe combines fresh greens, aromatic garlic, and fiery chilies—perfect for tea-time chats or festive gatherings!
Introduction: Spinach Sev With Garlic and Green Chili
There’s something magical about the crisp, savory coils of sev—a beloved Indian snack that’s as fun to make as it is to devour. Our Spinach Sev with Garlic and Green Chili adds a vibrant, nutritious twist to this classic treat. Packed with fresh baby spinach, pungent garlic, and spicy chilies, this recipe transforms humble besan (gram flour) into a snack that’s both wholesome and indulgent. Naturally gluten-free and vegetarian, it’s a crowd-pleaser for all ages.
This sev recipe shines during holidays like Diwali or Holi, when crispy homemade snacks take center stage. Yet, it’s simple enough for weeknight cravings! Parents will love sneaking greens into a snack kids adore, while spice enthusiasts can adjust the heat with extra chilies. Whether paired with chai or served as a party appetizer, these emerald-hued spirals bring color and crunch to any table.
Known regionally as palak sev or spinach murukku, this snack merges tradition with fresh flair. The garlic adds depth, while carom seeds (ajwain) aid digestion—making it a guilt-free nibble. Ready to create kitchen magic? Let’s dive in!
Alternate Names & Variations
This recipe also goes by:
- Palak Sev
- Spinach Murukku
- Hari Chutney Sev (for cilantro lovers)
Variations: Swap spinach with beetroot puree for ruby-red sev, or omit garlic for a Jain-friendly version. Try adding cumin seeds for earthier notes!
Ingredients
- 1 box (5–6 ounces) baby spinach – Fresh and leafy
- 8 garlic cloves – Peeled
- 2–4 green chilies – Adjust to spice preference (stemmed)
- 1 teaspoon carom seeds – Also called ajwain
- 1½ cups besan – Fine gram flour (sifted)
- 1 tablespoon oil – Neutral oil like sunflower
- 2 teaspoons kosher salt – Or to taste
- Oil for frying – Any high-smoke-point oil
Step-by-Step Instructions
- Blend Greens: In a blender, combine spinach, garlic, chilies, and 2 tablespoons water. Blend into a smooth paste.
- Mix Dough: In a bowl, mix besan, carom seeds, salt, and 1 tablespoon oil. Add spinach paste gradually, kneading until a stiff dough forms (like Play-Doh).
Chef Tip: Avoid adding extra water—the dough should be dry for crisp sev. - Heat Oil: Pour 2–3 inches of oil into a kadai or deep pan. Heat to 325°F (medium heat).
- Shape Sev: Load dough into a murukku press with a star-shaped disc. Press coils directly into hot oil, snipping with scissors at 4-inch lengths.
Shortcut: Use a chakli maker or cookie press if a murukku press isn’t available. - Fry: Fry until bubbles subside and sev turns crisp (2–3 minutes). Drain on paper towels.
- Cool & Store: Let cool completely before storing in an airtight jar.
Recipe Card Block
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 4 | Calories: ~180 per serving
Why This Recipe Works & Expert Tips
The spinach puree infuses moisture without making the dough soggy—resulting in sev that’s crispy yet tender. Garlic and chilies amplify the umami, while carom seeds add a subtle bitterness that balances the richness. For the perfect spinach murukku, follow these pro tips:
- Rest the dough for 10 minutes to absorb moisture evenly.
- Maintain oil temperature—too hot burns the sev; too cool makes it greasy.
- Fry in small batches to avoid overcrowding.
Storage, Freezing, and Reheating Tips
Store cooled sev in an airtight container at room temperature for up to 1 week. For longer storage, freeze in ziplock bags (up to 1 month). To revive crispness, reheat in a 300°F oven for 5 minutes. Avoid microwaving, as it softens the texture.
People Also Ask: Spinach Sev With Garlic and Green Chili
What Is Sev Made Of?
Traditional sev is made from besan (gram flour), spices, and water. Our spinach sev recipe replaces water with spinach puree and adds garlic and chilies for extra zest. Carom seeds aid digestion while enhancing flavor.
How Do You Make Sev Crispy?
Crispy sev requires a stiff dough (no excess moisture) and frying at 325°F. The oil must sizzle gently when dough is added—too hot, and sev browns too fast; too cool, and it turns oily. Drain fried sev immediately on paper towels.
What Is Palak Sev?
Palak sev is the Hindi name for spinach sev. “Palak” means spinach, and “sev” refers to the noodle-like shape. This version packs vitamins from greens while keeping the addictive crunch of classic sev. Perfect for sneaking veggies into snacks!
Is Sev a Healthy Snack?
Sev is calorie-dense due to frying, but spinach adds iron, fiber, and antioxidants. Baking is an option (though less crispy) for a lighter version. Enjoy in moderation as a balanced treat—especially paired with protein-rich yogurt dips.
Conclusion: Spinach Sev With Garlic and Green Chili
This Spinach Sev recipe is more than just a snack—it’s a celebration of color, crunch, and clever flavors! Whether you’re reliving childhood memories or creating new ones, these garlicky green coils are sure to delight. Share your creations with us using #CrystalRecipes, or drop a comment below with your favorite Indian snacks!
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Spinach Sev with Garlic and Green Chili
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
Description
A delightful and crispy Spinach Sev! This recipe combines fresh spinach with crunchy sev, fragrant garlic, and a touch of green chili for a flavorful Indian snack. It’s quick to make and perfect for tea time or as a light appetizer. The blend of textures and spices will tantalize your taste buds!
Ingredients
- 1 box 5 to 6 ounces of baby spinach
- 8 garlic cloves
- 2 to 4 green chillies
- 1 teaspoon carom seeds
- 1½ cups besan fine gram flour
- 1 tablespoon oil
- 2 teaspoons kosher salt
- Oil for frying
Instructions
- Wash the spinach thoroughly and set aside.
- Peel and finely chop the garlic cloves and green chilies.
- In a mixing bowl, combine the besan, carom seeds, and salt.
- Gradually add water to the besan mixture, kneading it into a smooth and pliable dough.
- Heat oil in a deep frying pan or wok.
- Using a sev maker or a spoon, extrude the besan dough into thin strands.
- Fry the sev in hot oil until golden brown and crispy.
- Drain the fried sev on paper towels.
- In a separate pan, lightly sauté the chopped garlic and green chilies until fragrant.
- Add the spinach and cook for a few minutes until wilted.
- Mix the sautéed garlic-chili spinach with the fried sev.
- Serve hot and enjoy!
Notes
Tip: For extra crispiness, fry the sev in two batches. Substitution: You can substitute the green chilies with red chilies or omit them for a milder flavor. Storage: Store the spinach sev in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: B
- Method: Fry
- Cuisine: Indian
Keywords: spinach, sev, garlic, chili, snack, vegetarian, indian cuisine