Maize Flour Sev Namkeen Recipe

Crispy sev of maize flour, today we are going to make namkeen of maize flour.  It will be ready in a very short time with an easy method.  The ingredients to make these are present in your kitchen only.  These will be ready to be crispy.  So you too make these crispy sev with this easy method and enjoy their taste.


Ingredients for Maize Flour Sev


Potato - 3 boiled

Maize Flour - 1 cup (150 gms)

Salt - ½ tsp

Red Chilli Powder - ½ tsp

Turmeric Powder - ¼ tsp

Asafoetida - 1 pinch

Baking Soda - ⅛ tsp

Oil - 1 tsp

Chaat Masala - 1 tsp

Oil for frying


Process of making the Dough


Grate 3 boiled potatoes with a fine grater.  Then put 1 cup of maize flour, ½ cup of grated potatoes, ½ tsp of salt, ½ tsp of red chilli, ¼ tsp of turmeric, 1 pinch of asafoetida, ⅛ tsp of baking soda and 1 tsp of oil in a bowl.


Mix them well and knead a soft dough by adding little water to it.  After kneading, cover it and keep it for 10 minutes.


Process of making the Sev


Put some oil on the dough and mash it lightly, then divide it into two parts.  Close the machine by putting a mesh with medium holes in the sev making machine.  Now after applying some oil on the hand, mash a portion of the dough with your hand and put it in the machine and close it.


Heat oil in a pan, oil should be medium-high hot and the flame should also be medium-high.  Put as many sev as you can in the hot oil at a time.  When the bubbles become very light, flip them.  Fry them till they become golden brown, then take them out and fry the rest in the same way.


In this way the maize flour sev will be ready.  These are made with very few spices, if you want, you can serve them by adding chaat masala on top.  Serve them and enjoy their taste with your family.




The dough has to be kneaded soft.

The oil should be medium-high hot while frying and the flame should also be medium-high.

When they cool down completely, keep them in any air tight container.

You can eat them for 1 to 2 months.

Maize Flour Sev Namkeen Recipe



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