Nov 14, 2011

Tomato Sev

  • Gram Flour ( Besan) - 2 Cups
  • Asafoetida - 1-2 pinch
  • Red chilli powder - 1 tsp
  • Salt to taste
  • Tomato puree - 2-3 tbsp
  • Oil for deep frying

  • Sieve gram flour & add asafoetida, red chilli powder & salt. Mix gently.
  • Knead a semi-soft dough using the tomato puree if needed add little water.
  • Rub with an oiled palm & divide in a small portions.
  • Heat oil in a kadai & place a portion of the dough into sev maker to which a medium-holed plate has been attached.
  • Press out sev into the hot oil a little a time. Fry on both sides till pinkish red.
  • Drain on paper & store in an airtight container once it cool down.

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