Sev

Sev is fine strands of spiced besan (gram flour) dough pressed straight into hot oil, and it is the backbone of Rajasthani namkeen. We make around 20 kinds, from thick Baramasi for sev tamatar ki sabji to fine nylon sev for chaat, along with Hing Sev, Pudhina Gathiya, Garlic Sev, soft Gujarati Gathiya and Bikaneri Bhujia, which is made in Bikaner.

FAQ

What is the difference between sev and bhujia?
Both are fried strands of seasoned dough. Bhujia usually means the finer, crisper style. Our Bikaneri Bhujia is made from moth dal flour, while most of our sev is made from besan in a range of thicknesses.

Which sev is used for sev tamatar ki sabji?
Baramasi, our thick-cut besan sev, is made for it. Hing Sev also works well.

Which sev is best for chaat?
Fine Sev, also called nylon sev or zero number sev. It is made for bhel puri, sev puri, dahi puri and raj kachori.

Which sev is the softest?
Gujarati Gathiya, Bhavnagari Gathiya and Dada Sev are soft and easy to chew, which makes them popular with toddlers and elderly customers.

Which sev contains no onion or garlic?
Most of our sev, including Hing Sev, Baramasi, Pudhina Gathiya, Fine Sev and Bikaneri Bhujia, is part of our Jain range with no onion or garlic. Garlic Sev is made with garlic.