Sev

Prep and Cooking Time: 45 mins.

Ingredients:

4 cups Gram Flour (Besan Flour)

½ tsp Turmeric Powder

¾ tsp Red Chilli Powder (Fine powder)

¼ tsp Asafoetida (Hing)

2 tsp Salt

Corn Oil for Deep Fry

Method:

1. Sieve the gram flour in a big mixing bowl, add turmeric, chilli powder, asafoetida, and salt.

2. Knead the dough with water, keeping it soft but stiff.

3. Using a sev sancha machine, put the blade with tiny holes and pipe the mixture into a circle, about 6 inches.

4. Deep fry on high heat on one side for 2-3 minutes, then flip and fry for another 2-3 minutes more until you don’t hear it sizzling; drain on a paper napkin.

5. Repeat the process as above in batches, cool them down and store them in an airtight tin.

• Enjoy it with breakfast or a teatime snack!

NB:

If the dough is too soft, it will fall into tiny lumps, so I keep it stiff so it comes out nice and even.

If you want to make the nylon sev, void the red chilli powder.

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Sev | The Rasoi Recipes