Yield: 1 servings
|2 cups||Gram flour|
|\N \N||Salt to taste|
|1 pinch||Soda bicarb|
|\N \N||Water to make dough|
|\N \N||Oil to deep fry|
|\N \N||Sev press with various hole sizes|
BASIC SEV DOUGH
Make a gooey sticky dough after mixing all ingredients.
Grease hands with some oil for ease in handling dough.
For fine bhel and chaat sev:
Use the finest holed jaali in the press.
Grease inside cylinder of press.
Fill with dough and screwtop tight.
Heat oil in heavy large frying pan.
When is hot, proceed to drop in sev.
Hold press comfortably high over oil, press.
Move in circular motion and finish off when you come to centre.
Allow to crispen(about a minute or so) carefully flip over with a skewer.
Do not allow to become golden. When whitish, remove, drain.
Place on kitchen paper to drain and cool.
Repeat till all dough is used up.
Store as is, or crush to small pieces.
For spicy sev:
Add 1½ teaspoon red chilli powder and few pinches ajwain to basic ingredients.
Proceed as above.
Use bigger holed jaalis, as per thickness desired.
For green sev:
Use a thick puree of spinach instead of water to make dough.
Use basic ingredients otherwise.
Add green chilli powder if spiciness is desired.
For garlic sev:
Add very finely ground garlic paste or powder to spicy ingredients.
Proceed as for basic method.
Fry this variety last, or other things fried in this oil may get the taste of garlic.
Do not fry the sev too long, only till it becomes light and frothy bubbles subside.
After cooling the real colour will come back and the sev will get crisper.
If fried to even light golden, it will taste burnt after cooling.
To perfect the frying period, experience will help.
Making time for basic: 20 minutes Makes: 200 g approx.
Shelflife: 2-3 weeks or longer
Converted by MC_Buster.
Converted by MM_Buster v2.0l.