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Aloo sev recipe | aloo sev namkeen recipe | market style aloo sev | potato sev recipe

Nehas Cook Book
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Dry namkeen, Snack
Cuisine Indian
Servings 1 box


For aloo sev

  • 400 grm boiled potatoes
  • 150 grm or 1.5 cup besan
  • 50 grm or 1/2 cup rice flour
  • 1 tbsp black pepper powder
  • 2 tbsp pani puri masala
  • 2 pinch or ¼ tsp limbu na phool
  • Salt to taste
  • 2 tbsp hot oil
  • 1-2 tbsp water or as required
  • Black salt powder
  • Oil for deep frying

For aloo sev namkeen

  • Crushed aloo sev
  • ½ cup peanuts
  • ¼ cup roasted chana dal
  • Some curry leaves
  • 3-4 dry red chilli
  • ½ tsp chaat masala
  • ½ tsp red chilli powder
  • 1 tsp sugar


Making aloo sev

  • In a mixing bowl, grate boiled potatoes with a small hole grater.
  • Then add black pepper powder, pani puri masala, limbu na phool, and salt—mix spices with boiled potatoes.
  • Now add besan, rice flour, and hot oil. mix well and knead the dough.
  • Then divide the dough into two equal parts.
  • Now slightly wet your hand and rub the dough for 2-3 minutes till it slightly changes its color. (refer to video)
  • Then grease the hand with little oil then smooth out the dough.
  • Add sev dough into the sev maker machine with a medium size hole disk. Grease the inside of it with little oil.
  • Now fill the container with prepared dough and close it tightly.
  • Now heat the oil. Once the oil is hot enough hold the machine over the pan. Turn the handle and a thin sev will come out. As the sev falls into the oil, slowly move the machine into a circular motion.
  • As you complete one circle, stop there and reverse the handle slightly to stop the sev from coming out.
  • Fry sev from both sides and then remove from oil and place it on the paper towel-lined plate. Sprinkle some black salt on it.
  • You can also prepare sev with small hole grater. (refer to video)
  • Let, aloo sev cool completely. Then store it into an airtight container and the sev is ready to serve.

Making aloo sev namkeen

  • Place a sieve in hot oil, and add peanuts and roasted chana dal. Fry it on medium heat and take it out into a bowl.
  • Now fry curry leaves and dry red chili pieces. Take out into a bowl.
  • Then add chaat masala, red chilli powder, and sugar. Mix well.
  • Now add crushed sev and mix well.
  • Aloo sev namkeen is ready. Store it in an airtight container.


  • Cool down boiled potatoes entirely so there is no moisture in them. Also, grate boiled potatoes with a small hole grater.
  • Pani puri masala gives perfect market-style taste to aloo sev.
  • Limbu na phool gives tanginess to aloo sev, you can use amchur powder instead.
  • 400 grm grated potatoes = 200 gram flour mixture for perfect for aloo sev
  • The addition of hot oil gives crispiness to aloo sev.
  • The addition of rice flour gives crispiness to aloo sev.
  • Knead the soft dough for aloo sev. Also, rub aloo sev dough till it slightly changes its color.
  • Fry aloo sev on medium heat. Do not fry it on low flame.