Spicy sev

Yield: 1 servings

Measure Ingredient
2 cups Gram flour; (besan)
½ teaspoon Ajwain; (omam) seeds
1½ teaspoon Red chilli powder
1 tablespoon Oil
\N \N Salt to taste
2 \N Pinches asafoetida; (2 to 3)
\N \N Water to make dough
\N \N 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.

Variation:

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 sevpress 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.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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