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:
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 machine, 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.
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.
Different
looks stunning