| |
INGREDIENTS: |
|
| |
2 cups gram flour (besan)
1/2 tsp. ajwain (omam) seeds
1 1/2 tsp. red chili powder
1 tbsp. oil
salt to taste
2-3 pinches asafoetida
water to make dough
oil to deep fry
|
| |
METHOD: |
|
| |
|
1.Mix the chili, oil, salt and seeds into the flour.
2.Add enough water to make a dough which is quite gooey.
3.It should not be pliable but sticky.
4.Grease the inside of a Sev-press, fill with the dough.
5.Press into hot oil, and fry lightly on both sides.
6.Drain well and cool before storing.
|
|
| |
Variation: |
|
| |
|
You may adjust the chilies as per taste. You may omit chilies to make bland
sev. You may add finely crushed dried herbs (eg. mint) for add flavor.
|
|
| |
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.
|
|
