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{{Infobox food
| name = Sev
| image = Sev 2013-12-01 16-57.jpg
| image_size = 150px
| caption = Sev
| alternate_name =
| country = [[India]]
| region = [[North India]]
| creator =
| course = [[Snack]]
| served =
| main_ingredient = [[Chickpea flour]]
| variations = Potato sev
| calories =
| other =
}}
'''Sev''' is a popular [[India]]n [[snack food]]<ref name=ur01>{{cite book|last=Raina|first=Usha|title=Basic Food Preparation (Third Edition)|year=2001|publisher=Orient Blackswan|isbn=8125023003|pages=290}}</ref> consisting of small pieces of crunchy [[noodles]] made from [[chickpea flour]] paste, which are seasoned with [[turmeric]], [[Cayenne pepper|cayenne]], and [[ajwain]]<ref>{{cite web|title=Crispy Sev Recipe for a Crackling Diwali|url=http://kamalkitchen.com/crispy-sev-recipe-diwali/}}</ref> before being deep-fried in oil.<ref name=pcg08>{{cite book|last=Gress|first=Priti Chitnis|title=Flavorful India: Treasured Recipes from a Gujarati Family|year=2008|publisher=Hippocrene Books|isbn=0-7818-1207-0|pages=35}}</ref><ref name=jb84>{{cite book|last=Brennan|first=Jennifer|title=The cuisines of Asia: nine great oriental cuisines by technique|year=1984|publisher=St. Martin's/Marek|isbn=0-312-66116-9|pages=[https://archive.org/details/cuisinesofasiani0000bren/page/26 26]|url=https://archive.org/details/cuisinesofasiani0000bren/page/26}}</ref><ref name=nlk07>{{cite book|last=King|first=Niloufer Ichaporia|title=My Bombay kitchen: traditional and modern Parsi home cooking|year=2007|publisher=University of California Press|isbn=0-520-24960-7|pages=311}}</ref> These noodles vary in thickness.<ref name=abat12>{{cite book|last=Aruna Thaker|first=Arlene Barton|title=Multicultural Handbook of Food, Nutrition and Dietetics|year=2012|publisher=John Wiley & Sons|isbn=1-4051-7358-0|pages=17}}</ref> Ready-to-eat varieties of sev, including flavoured sev, are available in Indian stores.<ref name=md02>{{cite book |last=Doshi |first=Malvi |title=Cooking Along the Ganges: The Vegetarian Heritage of India |year=2002 |publisher=iUniverse |isbn=0-595-24422-X |pages=174}}</ref>

Sev is eaten as a standalone snack as well as a topping on dishes like [[bhelpuri]] and [[sevpuri]]. {{citation needed|date=August 2012}} Sev can be made at home and stored for weeks in airtight containers.<ref name=md02 />

Sev is a popular snack in most of northern India particularly [[Uttar Pradesh]] and [[Bihar]] where it is eaten topped with sweetened [[Boondi]]. The snack is also popular in [[Madhya Pradesh]], especially in the cities of [[Indore]], Ujjain and [[Ratlam]], where many snack foods consist of sev as a main ingredient. In Madhya Pradesh, sev is used as a side ingredient in almost every [[chaat]] snack food, especially ''[https://ratlamisev.me ratlami sev]'', which is made from cloves and chickpea flour. Many varieties of sev are sold commercially, such as laung (clove in Hindi) sev, tomato sev, palak sev, plain sev, and bhujia.

In the UK, popular varieties of sev mixed with nuts, lentils and pulses are commonly sold as '[[Bombay mix]]'.

<gallery caption="" widths="220px" heights="160px">
File:Sev Puri.jpg|Yellow bits of sev on [[sevpuri]]
</gallery>

== References ==
{{reflist}}

[[Category:Indian snack foods]]
[[Category:Deep fried foods]]
[[Category:Indian cuisine]]
[[Category:Chickpea dishes]]

Sev (food) - Revision history

->Zylstra: fixed grammar