2 1/2 cups (250 g) 9 oz Gram flour (besan)
2 tbsp (30 ml) 1 fl oz Vegetable oil
1 tsp (1 1/2 g) Carom (ajwain) seeds
1/4 tsp (1 1/2 g) Soda bicarbonate
1 tsp (2 g) Red chilli powder
Salt to taste
Water as required
Vegetable oil for deep-frying
2 tbsp (30 ml) 1 fl oz Vegetable oil
1 tsp (1 1/2 g) Carom (ajwain) seeds
1/4 tsp (1 1/2 g) Soda bicarbonate
1 tsp (2 g) Red chilli powder
Salt to taste
Water as required
Vegetable oil for deep-frying
method
1. Mix the oil with the flour and rub with your fingertips until it becomes crumbly.
2. Add all the other ingredients (except water and oil); mix well. Knead with enough water to make a stiff dough.
3. Heat the oil in a wok (kadhai); meanwhile grease the insides of a sev-making device (or use a noodle maker with a fine mesh to make thinner sev).
4. Fill the top container of the device with the dough. Press the dough down through the mesh directly into the hot oil.
5. Separate the sev in the oil with a fork to prevent sticking. Fry on low heat until crisp and pale yellow. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
6. Allow to cool then store in airtight jars.
Note: A dd one third rice flour instead of just gram flour for even more crisper sev.
2. Add all the other ingredients (except water and oil); mix well. Knead with enough water to make a stiff dough.
3. Heat the oil in a wok (kadhai); meanwhile grease the insides of a sev-making device (or use a noodle maker with a fine mesh to make thinner sev).
4. Fill the top container of the device with the dough. Press the dough down through the mesh directly into the hot oil.
5. Separate the sev in the oil with a fork to prevent sticking. Fry on low heat until crisp and pale yellow. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
6. Allow to cool then store in airtight jars.
Note: A dd one third rice flour instead of just gram flour for even more crisper sev.
serving amount
serves: 6 - 8
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