Sev Usal: How to Make This Classic Indian Street Snack

If you’ve ever walked past a Mumbai stall and smelled something fiery and crunchy, you were probably eyeing sev usal. It’s basically spiced peas (or beans) drenched in a tangy sauce and finished with a generous pile of sev – those thin, crispy noodles made from gram flour. The dish is quick, cheap, and hits every craving for heat, crunch, and comfort.

Where Sev Usal Comes From

Sev usal belongs to Maharashtra’s street‑food scene, especially the bustling lanes of Mumbai and Pune. Vendors serve it as a fast lunch or a late‑night snack. The name mixes two things: “sev” (the crunchy topping) and “usal,” a Marathi term for a spicy, often dry, bean preparation. Over the years the snack has spread across India, and you’ll now find it in Indian restaurants worldwide.

Quick, No‑Fuss Recipe

Here’s a simple version you can pull together in under 30 minutes. You’ll need a can of mixed peas (or fresh if you’re feeling fancy), a handful of sev, and a few pantry staples.

• Ingredients – 1 cup canned peas, 1 medium onion (finely chopped), 2 tomatoes (pureed), 2 green chilies (slit), 1 tsp ginger‑garlic paste, 1 tsp sev masala or regular garam masala, ½ tsp turmeric, ½ tsp red chili powder, 1 tsp oil, salt to taste, fresh coriander for garnish, and ½ cup sev.
• Step 1: Heat oil in a pan, toss in the onions, and fry until golden.
• Step 2: Add ginger‑garlic paste, green chilies, and sauté for a minute.
• Step 3: Stir in the tomato puree, turmeric, chili powder, and sev masala. Cook until the oil separates.
• Step 4: Add the peas, season with salt, and let everything simmer for 5‑7 minutes. If it looks dry, splash a little water.
• Step 5: Turn off the heat, garnish with coriander, and top with a big handful of sev just before serving so it stays crunchy.

That’s it. You can swap peas for black-eyed peas, chickpeas, or even corn if you want a different texture. Some people add a squeeze of lemon or a dash of roasted peanuts for extra zing.

**Serving tips** – Serve sev usal hot, right out of the pan, with a side of sliced onions, fresh cucumber, or a simple lime wedge. It’s great as a standalone snack, but you can also pair it with a soft bun (pav) for a richer bite. If you’re feeding a crowd, keep extra sev on the side and let folks add their own topping.

**Variations to try** – Want a richer flavor? Add a spoonful of tamarind paste while cooking for a sweet‑sour twist. Love cheese? Sprinkle crumbled paneer over the dish just before serving. For a healthier spin, use baked sev instead of fried.

**Why you’ll love it** – The beauty of sev usal is that it’s adaptable. With a few basic spices you get an authentic street‑food vibe, and with a couple of tweaks you can customize it to your taste buds. It’s also a great way to use up leftover peas and doesn’t require any fancy equipment.

Next time you’re craving something spicy, crunchy, and satisfying, give this sev usal recipe a go. It brings the bustling flavors of Indian streets straight to your kitchen, and you’ll be ready to impress anyone who asks what you’re munching on.