Sev

INGREDIENTS

• 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
  
  
  Method

• 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