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Namkeen Jave, a savoury vermicelli dish from Uttar Pradesh India, served mainly for breakfast or at tea time. Vermicelli are whole wheat or semolina noodles(kind of) that are quite popular in India. These noodles are used to prepare lot of breakfast or snack items(sweet and savoury, both) with the variations in the ingredients depending upon the region and state.
In Uttar Pradesh Vermicelli is are popular with the name of Jave or Jawe.
Meethe Jave (Sweet vermicelli) or namkeen Jave (savoury preparation). Meethe Jave are made when vermicelli is cooked in milk till thick kheer like consistency, with or without nuts like almonds and raisins.
Namkeen Jave (Savoury Vermicelli or Seviyan) are very easy and quick to prepare. This is a no fuss dish and can be adapted a per one’s availability of vegetables.
I still remember, when I was a kid, my dadi(grandmother), mom and aunts used to make with hands. Making Jave with hands was a time consuming process. I playfully used to try making jave with my hands but every time I failed :). I always thought that making Jave required some special expertise( I suppose) that their vermicelli used to come out very fine and perfect. Nowadays Vermicelli packs are available, very few people are still there who make this vermicelli with hands. And trust me the taste and the texture of the dish made with handmade Jave is very different then what we get from the packed ones.
As a kid when I used to go to my hometown, namkeen jave were served to guests along with other snacks with tea. At my mom’s place Jave used to be one of the Sunday breakfast item. I too make it quite a lot, many times fro dinner also when I need to make something quick and easy, without spending time in kitchen. These days there are lot of variations of the dish have come up like vermicelli pulao, vermicelli upma and so on..I grew up eating this simple version where vermicelli are cooked in desi ghee with onions and thinly sliced potatoes(with or without tomatoes). Desi ghee imparts a unique taste to the dish. I still make Jave in the same utentic way many times and my kids too love this version.
Here I present you the simplest recipe for Jave just with onions and potatoes. Let’s see how I make it..
- 1 Cup Vermicelli
- 1/2 Cup Finely Chopped Onions
- 1-2 Green Chillies
- 1/2 Cup Finely Chopped Potato
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red Chilli Powder optional
- 1-2 tbsp Desi Ghee/Oil
- Salt to taste
- Dry roast Vermicelli till light brown in a pan. Once done take out and transfer to a plate/bowl.
- In the same pan or a different one,heat ghee, add cumin seeds. Once cumin seeds crackle, add onions and finely chopped green chillies.
- Saute till onions are light pink.
- Add finely chopped potatoes and cook till the potatoes are soft. You can add 1-2 tbsp of water to cook potatoes, turmeric powder and red chilli powder. Adjust the spice level when making for kids.
- Once potatoes are done add roasted vermicelli and salt. Mix and add 1.5 cup water.
- Cover the pan and cook on medium flame till water evaporates and jave soft. Press 2-3 strands between the index finger and thumb.
- Take off the flame and keep it covered for 1-2 minutes. Fluff lightly with fork and serve ho, with tomato ketchup or squeeze some lime/lemon juice and chopped onions and enjoy!!
Linking my Jave Dish to Healthy Wellthy Cuisine group, where this fortnight theme is Vermicelli Mania .. 62HWCG #VermecellianiaATHW.
Check out what my fellow bloggers made with Vermicelli..
Vermicelli Pulao/Semia Pulao by Vanitha Bhat
Curd Semiya/Thayir Semiya by Ruchi Shah
Tomato Garlic Sevai | Tomato Garlic Vermicelli by Geetanjali Tung
Turmeric Vermicelli Soup – Vegan & Gluten free by Sasmita Sahoo
Shevayachi Kheer by Poonam Bachhav
Semiya payasam Seema Doraiswamy Sriram
Healthy and Quick Ragi Vermicelli in Instant Pot by Veena Krishnakumar
Vermicelli Cups with Kesar Pista Shrikhand by Shalu Jain
Do try my way of making Namkeen Jave in Desi Ghee. You will the love the authentic taste. These are also suitable for vegans. Those who have gluten allergies can make with gluten-free vermicelli like made with Ragi (Finger Millets).
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