Indian · Lunch
Fried Chickpea Flour Noodle Salad
A savoury Gujarati-style salad built on fried chickpea flour noodles known as sev, tossed with shredded cabbage, carrot, tomato, red onion and a tangy-sweet dressing of lemon juice, cumin, chili powder and a touch of sugar, finished with cilantro and a squeeze of lime for crunch and brightness.
$3
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
494Calories
13.2gProtein
28.2gFat
49.4gCarbs
10.6gSugar
10.9gFiber
720mgSodium
0mgChol
3.1gSat Fat
725mgPotassium
115mgCalcium
4.1mgIron
0mcgVitamin B12
32mgVitamin C
vegetarian
high-fiber
spice-route
thirty-min-meals
hidden-gems
vegetarian
Instructions
1
Prep
Whisk chickpea flour with turmeric, half the cumin, chili powder and 1 tbsp oil, then add water a teaspoon at a time until a stiff, pipeable dough forms.
2
Fry
Heat 1 cup oil in a small saucepan over medium-high heat until a pinch of dough sizzles and rises within 3 seconds; press dough through a sev press into hot oil.
3
Fry
Fry sev strands over medium heat for 2 to 3 minutes, turning once, until pale golden and crisp with bubbling slowing down, then lift onto paper towels to drain.
4
Prep
Combine cabbage, carrot, tomato and red onion in a serving bowl; finely shred, grate, dice and thinly slice each separately, then add remaining cumin, salt, sugar and black pepper.
5
Toss
Add lemon juice to vegetables and toss with your hands until every piece looks glossy and coated.
6
Finish
Crumble cooled sev over vegetables just before serving to keep it crisp; scatter cilantro on top and toss once lightly.
7
Plate
Mound salad on a plate immediately, working quickly so the fried sev keeps its crunch rather than softening in the dressing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g chickpea flour, made into sev dough
- 1/2 tsp1/2 tsp turmeric-ground
- 1 tsp1 tsp cumin-ground, divided
- 1/2 tsp1/2 tsp chili-powder
- 2 tbsp30ml vegetable-oil, for the dough
- 2 cup480ml vegetable-oil, for deep-frying (only ~10g absorbed into the sev)
- 1 1/2 cup150g cabbage
- 1/2 cup60g carrot
- 1/2 cup70g tomato
- 4 tbsp40g red onion
- 2 tbsp8g cilantro
- 2 tbsp30ml lemon-juice
- 1/2 tsp1/2 tsp salt
- 2 pinch2 pinch sugar-white
- 2 pinch2 pinch black-pepper
