Polydish city guide
Best Sev (food) in Sydney
“Crispy chickpea noodles seasoned with turmeric and ajwain, eaten alone or crunched into curries and chaat across South Asia.”
What the real thing tastes like
Sev is a popular South Asian snack consisting of small pieces of crunchy noodles made from chickpea flour paste, which are seasoned with turmeric, cayenne, and ajwain before being deep-fried in oil. In Tamil Nadu, sev is made with ajwain and is known as Oma podi. These noodles vary in thickness. Ready-to-eat varieties of sev, including flavoured sev, are available in Indian stores. Sev is eaten as a standalone snack and is also sprinkled as a topping on dishes like bhel puri and sev puri. Sev can be made at home and stored for weeks in airtight containers. Sev is a popular snack across South Asia with several regional variations, particularly for chaat snacks in Uttar Pradesh and Bihar where it is eaten topped with sweetened boondi. The snack is also popular in Madhya Pradesh, especially in the cities of Indore, Ujjain and Ratlam, where many snack foods contain sev as a main ingredient. In Madhya Pradesh, sev is used as a side ingredient in almost every chaat snack food, especially rat
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Sev is a South Asian staple—crispy chickpea flour noodles fried until golden, seasoned with turmeric, cayenne, and ajwain. You'll find it scattered across regional cuisines: sprinkled over bhel puri in the streets, mixed into chaat across Uttar Pradesh and Bihar, or crunched into curries like Sev Usal where the noodles hold their snap against soft pea gravy. Made at home or bought packaged, it's the textural anchor that brings life to a dozen different dishes.
Order it here when it has
- holds crunch in liquid dishes
- stores for weeks
- versatile across regions and applications
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