Gellan gum a high molecular weight anionic linear polysaccharide produced by pure culture fermentation of Sphingomonas paucimobilis ATCC 31461, is used in a variety of food applications that rely on its unique gelling profile. The present paper reports on the effective use of gellan gum in the absorption of oil from a traditional Indian fried fat product, which is based on chickpea flour. The effect of the addition of gellan gum to 0.25-0.75% (w / w) (based on chickpea flour) on the texture of the dough, and that of the prepared sev was also evaluated using the Analyzer Texture TA.XT2i. Addition of 0.25% (w / w) gellan gum markedly reduced the oil content in the sev of 37.02% in the control to 27.91%. The reduction in the oil content beyond the 0.25% addition of gellan gum was not significant (P = 0.05). In addition, although the addition of gellan gum significantly altered the mass texture, it did not significantly affect the sev texture (P = 0.05). The addition of 0.25% gellan gum in combination with sodium alginate (0.25-1.00%), carboxymethylcellulose (0.25-1.00%) or soy protein isolate (2.5-10 , 0%) did not significantly affect oil absorption (P = 0.05) prepared by the addition of 0.25% gellan gum alone.