How to make Khasta Tomato Sev - Crunchy snack with a difference.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Gram Flour, Asafoitida

Cuisine : Gujarati

Course : Snacks and Starters

Khasta Tomato Sev Recipe Card

Khasta Tomato Sev

Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

For more recipes related to Khasta Tomato Sev checkout Khaman Dhokla, Khandvi, Besan Methi Cheela With Cheese, Sandwich Dhokla . You can also find more Snacks and Starters recipes like Takatak Masala Dosa, Kanda Bhajiya, Herbed Crepe Rolls With Chicken, Masalapara.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Khasta Tomato Sev Recipe

  • Gram Flour 4-5 cups

  • Asafoitida 1 large pinch

  • Soda bicarbonate 1 large pinch

  • Red chilli powder to taste

  • Salt to taste

  • Ghee 2 tablespoons

  • Tomato puree thick 1 cup

  • Oil for deep-frying


Step 1

Sieve gram flour and add asafoetida, soda bi-carbonate, red chilli powder and salt. Mix gently. Heat ghee and rub into the gram flour. Knead a semi-soft dough using the tomato puree. Rub with an oiled palm and break off into portions.

Step 2

Heat oil in a kadhai and place a portion of the dough into the sev maker to which a medium-holed plate has been attached. Press out sev into the hot oil a little a time. Fry on both sides till pinkish red. Drain on paper and store in an airtight container once cool.