Potato Cheese Sev is one of those snacks that disappears from the jar almost as quickly as you make it. I remember the first time I added cheese to my regular sev recipe – it was a game changer. The creamy cheese melts beautifully with the potato, creating these golden, crunchy strands that are surely addictive. This recipe takes the classic sev up a notch with that lovely cheese flavor. It’s perfect for beginners because the steps are straightforward, and you probably have most ingredients at home already.
About the Recipe
You should surely try this recipe because it’s such a crowd-pleaser. The combination of potato and cheese creates this amazing texture that’s crispy on the outside but has a subtle creamy flavor. It’s way better than store-bought sev, and you know exactly what goes into it. Plus, making sev at home is really satisfying – there’s something magical about pressing that dough through the ompodi maker and watching those perfect strands fall into the hot oil. Your kitchen will smell incredible while you’re making this.
Why You’ll Love This Recipe
First off, this sev tastes so much fresher than anything you’ll buy from the store. The cheese adds this wonderful richness that pairs beautifully with the earthy potato and warm spices. It’s also incredibly versatile – you can adjust the spice level to your liking or even experiment with different types of cheese. The texture is without a doubt perfect – light, crispy, and not too oily when done right. And let’s be honest, homemade snacks just hit different. Your family will be impressed, and it makes a great gift for neighbors too.
Potato Cheese Sev
Cooking Tips
Make sure your potato is completely lump-free – this is super important for smooth sev. Don’t add too much water to the dough; it should be firm but pliable. Test the oil temperature with a small piece of dough first – it should sizzle immediately but not burn. Keep the flame medium while frying to get that perfect golden color. If your ompodi maker gets clogged, clean it quickly with a toothpick and continue.
Serving and Storing Suggestions
This recipe serves about 4-6 people and takes roughly 30 minutes to prepare and cook. Serve it fresh with hot tea or coffee for the best experience. You can also use it as a topping for chaats or salads. Store in an airtight container for up to two weeks – though it rarely lasts that long. Make sure it’s completely cooled before storing to maintain that crispy texture.
Similar Recipes
- Plain Potato Sev
- Onion Sev
- Masala Peanuts
- Aloo Bhujia
- Cheese Pakoras
Nutrient Benefits
This snack provides good carbohydrates from potatoes and protein from bengal gram flour and cheese. Potatoes offer potassium and vitamin C, while the gram flour adds fiber and plant-based protein. Cheese contributes calcium for bone health. The cumin and carom seeds aid digestion and add antioxidants. Though it’s a fried snack, when enjoyed in moderation, it can be part of a balanced diet.
Potato Cheese Sev
Ingredients
- 1 Potato (big)
- 1 1/2 cup Bengal Gram Flour
- 1/2 cup Rice Flour
- 1/4 tsp Garam Masala Powder
- 1/4 tsp Cumin Seeds
- 1 tsp Butter
- 1/2 tsp Carom Seeds
- 1/2 tsp Red Chilli Powder
- 1 Cheese Cube (approx 25 gm) - grated
- Oil (as required)
- Salt (as per taste)
Instructions
- Boil and peel the outer skin of potato.
- Mash it without any lumps.
- Except oil, mix all the ingredients in a large bowl.
- Knead them with required water to form dough consistency.
- Heat oil in a kadai for deep frying.
- Add some of the dough to an ompodi maker.
- Press the ompodi maker over the hot oil.
- Fry till light golden brown and remove the excess oil using kitchen tissues
- When it is cooled down, transfer them into an air tight jar.
Notes
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Frequently Asked Questions
Can I make this sev without an ompodi maker?
You can try using a piping bag with a star nozzle, but the texture won’t be exactly the same. The ompodi maker creates those perfect thin strands that make sev special. If you’re serious about making sev regularly, it’s worth investing in one – they’re quite affordable.
Why is my sev breaking while frying?
This usually happens when the dough is too dry or the oil isn’t hot enough. Make sure your dough has the right consistency – it should hold together when pressed. Also, test your oil temperature first. The sev should start cooking immediately when it hits the oil.
Can I use different types of cheese for this recipe?
Without a doubt. Processed cheese works best because it melts evenly and doesn’t make the dough too wet. You could try mozzarella for extra stretch or even add a bit of parmesan for a sharper flavor. Just make sure to grate it finely so it mixes well.
How do I know when the oil is ready for frying?
Drop a small piece of dough into the oil. If it sizzles immediately and rises to the surface, your oil is ready. If it burns quickly, the oil is too hot. If it sinks and takes time to rise, the oil needs more heating.
Can I bake this sev instead of deep frying?
While baking won’t give you the same crispy texture as deep frying, you can try it at 180°C for 15-20 minutes. Brush the sev lightly with oil before baking. The taste will be different, but it’s a healthier option if you prefer.
2 comments
how much does a “1 cheese cube” weigh? Recipe lacks this finer detail about amount of cheese to use, so question is how many ounces or grams of cheese to grate and add to other ingredients.
The recipe has been updated. 1 cheese cube is approx.25 gms