A quick tour around the country and we bet you’ll find dishes in more varieties than you can handle. For example, we love crunchy and delicious bhujia with our evening tea, don’t we? It turns out that there are many variations of the same bhujia in different parts of the country, many of which, you may be unknowingly chewing on every single day. Sev, one such bright yellow crunchy snack, is very similar to Bhujia. We have seen it used as a topping in our favorite Dahi Bhalla, Raj Kachori, Sandwiches and other chaat dishes, and, it goes without saying that it is as addictive in itself as it is with these famous street snacks. . Usually made with gram flour and just turmeric and salt as spices, there is something about these namkeens that we just can’t stop ourselves from filling up on these! But have you ever wondered how these highly addictive snacks are made?
(Also read: Indore Street Food Joints gets FSSAI’s ‘Clean Street Food Hub’ tag,
Well, if this question has ever popped up in your mind, here is something that you would love to see. You can see the whole process of making the famous save in the Instagram reel video shared by @spoonsofindore. and this is not just any other variety, this is the most famous sev recipe originating from the city of Indore – it is called nylon sev. But why nylon? Because, the strands of these beautiful golden saltines are as thin as nylon threads, they are produced in large batches and replicate the look of a large bundle of threads. It is also called ‘Indouri Kesar’ because of how thin the strings are and how they turn almost golden color after frying, watch the video here:
(Also read: WATCH: Indore’s Unique Fire Dosa Is A Street-Style Delight We Want To Try,
The whole process seems so simple and easy that we wonder how good these sevs are. Do you know how to make the famous Indori Nylon Sev? Tell us in the comments below.
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