Updated: Mar 28
Prep and Cooking Time: 45 mins.
4 cups Gram Flour (Besan Flour)
½ tsp Turmeric Powder
¾ tsp Red Chilli Powder (very fine powder)
¼ tsp Asafoetida (Hing)
3 tsp Salt
Corn Oil to Deep Fry
Sieve the gram flour in a big mixing bowl, add turmeric, chilli powder, asafoetida, and salt.
Knead the dough with water, keeping it soft but stiff.
Using a sev sancha, put the blade with tiny holes and pipe the mixture into a circle, about 6 inches.
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.
Enjoy it with breakfast or a teatime snack!
If the dough is too soft, it will fall with tiny lumps; that’s why I keep it stiff to come out nice and even.
If you want to make the nylon sev, then void the red chilli powder.