Bhujia, sev and namkeen
Namkeen simply means "salty", and in Indian and Pakistani homes it covers the whole family of crunchy nibbles served with chai, offered to guests and packed into festive boxes. Many of them… 10 Products
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Bhujia, sev and namkeen
Namkeen simply means "salty", and in Indian and Pakistani homes it covers the whole family of crunchy nibbles served with chai, offered to guests and packed into festive boxes. Many of them start as a gram-flour dough pressed through a perforated disc straight into hot oil, which is how you get the thin golden threads known as sev, bhujia or long sev, depending on thickness.
Our shelves hold aloo bhujia made with potato, plain bhujia, bhujia sev, aloo sev, peppery ratlami sev and classic sev. You'll also find boondi (tiny fried batter pearls), murukku spirals made from rice and lentil flour, and farali chevdo, a mix many families keep for fasting days. If you like a bit of everything in one bag, our chanachur and Bombay mix range is the natural next stop.
Sev is also the classic finishing touch for bhel puri, sev puri and papdi chaat, which we cover under chaat and street food. The full selection sits in our snacks section.
Serving and storing namkeen
- Keep it crisp: clip opened bags shut or tip the contents into a screw-top jar. Humidity softens sev surprisingly quickly.
- Gone soft? Spread it on a tray and warm it at 120 °C for 3–4 minutes, then let it cool completely and the crunch comes back.
- As a topping: scatter fine sev over chaat, upma or poha only at the very last moment so it stays crunchy.
- For guests: toss bhujia with roasted peanuts, chopped red onion, fresh coriander and a squeeze of lime for an instant snack bowl.
Serve it alongside a cup of chai, or put out some roasted papad as well when friends drop by.
Frequently asked questions
What's the difference between bhujia and sev?
Both are fried threads of gram-flour dough. Bhujia tends to be a little thicker and more boldly spiced, often with moth bean flour or potato. Sev is finer and milder, which is why it is the usual topping for chaat and bhel puri.
Is aloo bhujia spicy?
Aloo bhujia has a pleasant kick from chilli, black pepper and sometimes mint, but most people wouldn't call it fiery. For something gentler, choose plain bhujia or classic sev. Ratlami sev, on the other hand, is noticeably more peppery.
What is farali chevdo?
Farali chevdo is a snack mix traditionally eaten on Hindu fasting days when certain grains are avoided. It is usually based on potato straws, nuts and spices. Check the ingredient list if you need it for a particular fast, as recipes vary.
How long does namkeen keep once opened?
Sealed well, namkeen usually stays crunchy for a few weeks. Keep it somewhere cool, dry and out of direct light. If it smells stale or rancid, it's time to throw it away. The date printed on the pack is a helpful guide too.