Nylon Sev

Nylon sev gets its name from how thin it is — threads so fine they're compared to nylon fibre. They're pressed through the tiniest holes on a sev press, fried quickly in clean oil, and the result is an incredibly delicate, almost weightless crispy thread that dissolves on the tongue much faster than regular sev.

Made with fine gram flour, ajwain, a little turmeric, oil and salt. No special flavourings. The flavour is clean gram flour with the faint ajwain fragrance.

Nylon sev is primarily a topping ingredient. Sprinkle generously over bhel puri, sev puri, dahi puri, dabeli, or any chaat and it adds crunch without changing the flavour profile much. Use it on poha for a Jain-friendly topping. Sprinkle over dal or khichdi. It's also excellent eaten plain as a light melt-in-the-mouth snack.

Because the threads are so fine, nylon sev is delicate — handle gently, store well, and eat within two weeks for best texture. Once the box is open, the sev absorbs humidity quickly.