Nov 9, 2009



  • 2 cups gram flour (besan)
  • 1/2 tsp. chili powder
  • 1/2 tsp. asafoetida (hing)
  • 1/2 tsp. ajwain Powder
  • Oil, for deep frying
  • Salt, to taste


  • Mix besan, chili powder, hing, ajwain powder and a little hot oil. Knead well, adding water as necessary, into soft dough. Divide into small portions.
  • Heat oil in a deep pan. Place a portion of dough in a sev mould, hold the mould over the hot oil and press carefully until the entire dough portion is passed through the sieves at the base of the mould.
  • Let the sev fall gently into the hot oil; guide the fall into circles of sev by moving the mould in a circular motion.
  • Turn and fry the sev until golden and crisp. Drain and place on paper towel.
  • Cool it and store in an airtight container

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