Spicy Sev

  • 2 cups gram flour (besan)
  • 1/2 tsp. ajwain (omam) seeds
  • 1 1/2 tsp. red chilli powder
  • 1 tbsp. oil
  • salt to taste
  • 2-3 pinches asafoetida
  • water to make dough
  • oil to deep fry
  • Mix the chilli, oil, salt and seeds into the flour.
  • Add enough water to make a dough which is quite gooey.
  • It should not be pliable but sticky.
  • Grease the inside of a Sev-press, fill with the dough.
  • Press into hot oil, and fry lightly on both sides.
  • Drain well and cool before storing.
  • You may adjust the chillies as per taste.
  • You may omit chillies to make bland sev.
  • You may add finely crushed dried herbs (eg. mint) for add flavour.
Note: A sev press is similar to a vermicelli press, but it should be small enough to handle over hot oil.
Making time: 15-20 minutes
Makes: 250 grams approx.

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