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spinach shev
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5 from 4 votes

Garlicky Spinach Sev

Crunchy savory noodles made with gluten free flour that are quick to make and utterly delicious as a snack or party starter.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Snack
Cuisine: Indian
Servings: 4
Calories: 166kcal


  • 1 box 5 to 6 ounces of baby spinach
  • 8 garlic cloves
  • 2 to 4 green chillies
  • 1 teaspoon carom seeds
  • cups besan fine gram flour
  • 1 tablespoon oil
  • 2 teaspoons kosher salt
  • Oil for frying


  • Bring 3 cups of water to a boil in a medium pot. Blanch spinach for 1 to 2 minutes or until they start to wilt. Transfer the spinach into an ice bath so it stops cooking. Blanching allows the spinach to be cooked to a perfect tenderness while retaining the bring green color.
  • Drain the water completely and squeeze the spinach leaves by tightly pressing them with your hands to discard the remaining water.
  • Add garlic, green chilies, and carom seeds to the blender jar and blend together. Then add the blanched spinach to make a smooth puree.
  • Transfer the puree to a mixing bowl. Add besan/chickpea flour salt and ½ tablespoon of oil to the puree, mix well and knead to form a soft dough. Note: Depending on the thickness of the puree, you may need more flour. The dough will be soft and sticky. Add the remaining oil that will help take out any dough stuck to the bowl or on your hand and shape the dough into a ball.
  • Keep a frying pan or kadhai on medium heat and heat oil for frying.
  • Take the sev press and insert the sev disc with medium-thick holes. Next, fill up the tube of the sev press with some of the prepared dough keeping a 1-inch gap at the top. Tightly secure the top lid/handle on the tube.
  • Test the oil for optimum temperature by adding a small piece of dough to the oil, which should rise up gradually in 5 to 10 seconds. If it rises up too fast, lower the heat and if it does not rise up in 10 seconds allow the oil to heat up further.
  • Carefully, start pumping out the sev in a circular motion directly in the hot oil. I usually do 1 round spiral shape, then stop pumping the press and break the dough by hand so I get one palm-sized circular nest of sev in the oil.
  • Fry the sev for 2 to 3 minutes on medium-high heat. Then slowly turn the sev over and continue to fry for another 2 minutes on low heat. Make sure the oil is not overheated and sev does not burn. Carefully take it out on a paper towel-lined tray. The sev will continue to crisp up as it cools down.
    Increase the heat for the frying pan back to medium-high and continue pressing another sev spiral and frying. Repeat the process of filling the press, pumping sev, and frying for the remaining dough.


  • Make as fine a paste of spinach, garlic, chilies, and carom seeds as possible, so they do not get stuck into the sev disc while pumping out. If using regular spinach, discard the stems as they can get stuck in the sev press.
  • Depending on the thickness of the puree, you may need more or less flour. Start with 1 cup and add more as needed. The dough will be soft and sticky.
  • Keep oil at medium high when adding the sev. Allow the sev cook for 2 to 3 minutes on one side before turning it over. Cook for another 2 to 3 minutes on the other side on low heat while making sure the color stays green. Sev will continue to crisp up as it cools down after it has been taken out of the hot oil.



Calories: 166kcal | Carbohydrates: 21g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Sodium: 1258mg | Potassium: 272mg | Fiber: 5g | Sugar: 4g | Vitamin A: 23IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 2mg
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