Burhanpuri Sev

Description

Burhanpuri Sev takes its name from Burhanpur, a city in Madhya Pradesh, and it stands apart from the rest of our sev range through one key detail: it’s built around fresh herbs rather than clove or garlic. Fresh pudhina (mint) and fresh dhaniya (coriander) are worked into the gram flour dough alongside carom seeds, whole coriander seeds and other traditional spices, giving this sev a noticeably herbal, green note that you won’t find in Ratlami Sev, Ujjaini Sev, Garlic Sev or Double Laung Sev.

The base process follows the same traditional method as the rest of the range — gram flour dough, pressed into thin strands, deep-fried in groundnut oil until crisp. What changes is the seasoning direction. Where clove-based sev varieties lean warm and aromatic, and garlic-based sev leans pungent and savoury, Burhanpuri Sev leans fresh and herbal, with the mint providing a light coolness that contrasts against the underlying spice, and the coriander adding a citrusy, slightly earthy note.

Whole coriander seeds add texture as well as flavour — you may notice small flecks or a gentle crunch of seed within the sev itself, distinct from the smooth bite of a plain gram flour strand. Combined with carom seeds, this gives Burhanpuri Sev a slightly more complex mouthfeel than some of the simpler sev varieties in the range, alongside its herbal flavour profile.

Because fresh mint and coriander are used rather than dried herbs, the flavour tends to be brighter and less muted than you might expect from a fried gram flour snack. This makes Burhanpuri Sev a good option for anyone who enjoys the crunch of a classic sev but finds the heavier, spice-forward varieties (like Double Laung Sev) a bit much, without wanting to go all the way to the very mild end of the range.

Burhanpur itself sits within Madhya Pradesh’s wider namkeen-making tradition, alongside towns like Ratlam, Indore and Ujjain, each associated with slightly different regional variations of sev. Burhanpuri Sev’s herb-forward approach is one such regional variation — a reminder that “sev” isn’t a single fixed recipe but a broad category with meaningful differences from town to town.

This sev works well as a standalone snack with tea, but its fresh, herbal character also makes it a reasonable addition to a mixed namkeen bowl, where it adds a different flavour dimension alongside spicier or milder options. If you’re building a namkeen platter for guests, pairing Burhanpuri Sev with something like Double Laung Sev or Garlic Sev gives a useful contrast between herbal and spice-forward flavours.

[INFORMATION REQUIRED: exact spice level (mild/medium/spicy) relative to the rest of the range has not been explicitly confirmed and should be verified before publishing, along with exact shelf-life duration, allergen declaration and pricing for this specific product.] Storage guidance has since been confirmed from the brand’s standard pack labelling (see Storage instructions below).