Palak Sev

Ingredients

• 1 cup chickpea flour or besan
• 2 tbsp hot oil
• 1 bunch spinach or palak
• 1/2 tsp red chilly powder
• 1/4 tsp turmeric powder
• 1/4 tsp asafoetida
• Salt to taste
• Oil for deep-frying

 Method

• Combine the Besan, oil, asafoetida and turmeric powder, red chilly powder, salt and approximately 2-3 tablespoons of water.
• Wash spinach leaves thoroughly. Boil them.
• Add a pinch of salt and blend the cooked palak leaves to a fine paste.
• Add this paste to the besan mix and knead the dough, it should be stiff dough.
• Heat oil in a kadai.
• Fill the dough into a sev "press" and press out thin strands into hot oil.
•  Deep fry on a slow flame till crisp.
• Cool and store in an air-tight container.