Haldiram's Long Sev (also known as Laung Sev) is a legendary snack from the heart of Indori and Rajasthani street food culture. Unlike standard thin sev, this variant is famous for its bold infusion of clove (Laung), which provides a unique, warm heat that tingles the palate.
The Clove-Infused Kick
What defines Long Sev is its distinct aromatic profile. The "long" (clove) isn't just a background note; it’s the star of the show. The spice blend creates a slow-building warmth that is different from the sharp sting of red chili, making it a favorite for those who appreciate deep, herbal spice.
Product Highlights
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Thick & Sturdy: These gram flour (besan) noodles are significantly thicker than "Nylon Sev," offering a more substantial, crunchy bite.
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Aromatic Warmth: Infused with high-quality clove powder, black pepper, and hing (asafoetida), creating a savory "medicine-sweet" aroma that is incredibly addictive.
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Rich in Protein: Made from pure gram flour and moth pulse flour, making it a filling snack compared to potato-based chips.
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Versatile Flavor: The flavor is intensely savory with a woody undertone from the cloves, making it stand out in a sea of generic spicy snacks.
Product Specifications
| Feature |
Details |
| Main Ingredients |
Gram Flour (Besan), Moth Pulse Flour, Clove, Black Pepper |
| Flavor Profile |
Peppery, Clovey, and Deeply Savory |
| Texture |
Firm, crunchy, and slightly grainy |
| Heat Level |
Medium-High (due to pepper and cloves) |
How to Best Enjoy Long Sev
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The "Indori" Way: Sprinkle it generously over Poha (flattened rice) to add a spicy, crunchy dimension to your breakfast.
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Tea-Time Powerhouse: Its strong flavor profile can hold its own against a very sweet or very milky tea, balancing the sugar perfectly.
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The Curry Topper: In many households, this is used as a garnish for Sev Bhaji or Kadhi to add texture and a hit of clove flavor to the gravy.
Fun Fact: Clove is known for its digestive properties, which is why Long Sev is often considered a "heavy" snack that is surprisingly easy on the stomach compared to other oily mixtures.
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