Suitable for:
Vegan, Vegetarian, Low Carb
Serves:
Makes approximately 250gm bhujia sev
Time:
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
Recipe Macros: Defatted Soya Bhujia Sev
| Energy | Protein | Fat | Carbs | Net Carbs |
|---|---|---|---|---|
| 827 kcal | 93 g | 20 g | 95 g | 69 g |
Ingredients: Defatted Soya Bhujia Sev
| Ingredient | Qty | Spices | Qty |
|---|---|---|---|
| Defatted Soya Flour | 150 g | Haldi | 1/2 tsp |
| Besan | 60 g | Hing | 1/2 tsp |
| Rice Flour / Rava | 15 g | Red Chili Powder | 1/2 tsp |
| Oil | 15 g | Salt | 1/4 tsp |
| Water | Sufficient for dough | Black Pepper Powder | 1/4 tsp |
| Black Salt | 1/4 tsp | ||
| Kashmiri Chili Powder | 1/4 tsp |
Pre Prep Stage: Making Dough
Mix all ingredients and make a soft dough. Let it rest for 15-20 minutes.
Procedure: Making Sev Bhujia
- Divide the dough into portions and make sev in sev maker easily available on amazon.
- Airfry the sev at 140 degree celsius for 7-10 minutes.
Crispy soya bhujia sev is ready to munch.
Enjoy with tea, coffee, sharbat.
Outcome:
Light brown, Crispy, Sweet spicy taste and Sweet aroma.
Shelf Life:
It should last easily for a month in an airtight container.
Storage Instructions:
Store the soya bhujia sev in an airtight container to maintain its crispy texture.
Additional Info:
- You can add dehydrated tomatoes or oregano or any herbs to get a flavour of your choice.
- You can replace defatted soya flour with fine soya chunks powder.
