If there’s one thing I can’t resist, it’s snacks. Give me Bamba, Bissli, pretzels or any salty, crunchy treat (with a cold Coke on the side) and I’m happy. I can forget the time that has passed — and the calories.
One of the snacks I’ve been buying at home in recent years is sev— a chickpea flour snack, lightly spiced, usually sold in spice shops in either a thin or thick version. For years, I wanted to recreate it at home, and now I finally did. The result? Wow. Even I surprised myself.
And since we’re talking snacks, why not make homemade Bissli grill flavor and flat pretzels too? Of course we will.
Bissli Grill
Ingredients:
- 2 cups grill-shaped pasta (uncooked)
- 1 teaspoon salt
- 2/3 teaspoon chicken grill seasoning
- 1/2 teaspoon sweet paprika
- 1/2 cup granulated garlic
- 1/4 teaspoon smoked paprika (optional)
- Oil for frying
Instructions:
- Cook the pasta until al dente — firm to the bite but not soft. Drain well and rinse in cold water. Let dry slightly to remove any excess moisture.
- Heat oil in a wide sauté pan. Fry half of the pasta until golden.
- Meanwhile, mix the spices in a large bowl.
- Remove the pasta from the oil, transfer to the bowl with spices and mix.
- Fry the remaining pasta until golden, add to the bowl and mix again until everything is coated. Cool completely and store in an airtight container at room temperature.
Flat Pretzels
Ingredients:
- 2 large eggs
- 3 heaping tablespoons raw tahini, peanut butter or almond butter
- 2 tablespoons yogurt
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 1 teaspoon baking powder
- 2 tablespoons flour of your choice
- 1/3 cup bagel spice mix or sesame seeds
Instructions:
- In a medium bowl, mix all ingredients until a thick batter forms. Transfer to a piping bag and refrigerate for 20 minutes. Heat oven to 375°F (190°C).
- Cut a 1/2-centimeter hole in the piping bag and pipe circles onto a baking sheet lined with parchment paper. Each circle should be about 4 centimeters wide. Keep in mind that the center hole will shrink as they bake, so make it a bit larger than your preferred size.
- Fill two trays with piped pretzels and bake for 20 minutes or until golden. Cool completely and store in an airtight container at room temperature.
Indian Sev
Ingredients:
- 1 cup chickpea flour
- 1/2 cup water
- 3/4 teaspoon cumin or falafel seasoning
- 1/2 teaspoon turmeric
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon hot paprika
- 1/2 teaspoon salt
Instructions:
- In a medium bowl, mix all ingredients until you get a thick batter with the consistency of tahini.
- Transfer the batter to a piping bag. Meanwhile, heat oil about 3 centimeters deep in a wide sauté pan.
- Once the oil is hot, cut a 1/2-centimeter opening in the piping bag and pipe strips of batter into the oil in freeform shapes. Make sure to pipe only enough to cover the surface of the oil without overcrowding.
- Fry until golden, drain and transfer to a bowl. Repeat with remaining batter. Cool completely and store in an airtight container at room temperature.