Spicy Sev serves great during traveling or for the children during holidays. It is simple, and takes less number of ingredients and time. Few people use sev for garnishing bhel puri and many other as a snack. You can even make it taste non spicy according to your taste. Depending on your taste buds you can make sev in many variants.
Gram flour (besan) – 2 cups
Carom seeds – ½ tsp.
Red chilli powder – 1 ½ tsp.
Oil – 1 tbsp.
Salt to taste
2-3 pinches asafoetida
Water to make dough
Oil to deep fry
Method for the preparation of Spicy Sev:
- Mix Red chilli powder, carom seeds, salt and little oil to gram flour.
Tip: You can add little mint (dry) to add flavor.
- Make the dough quite gooey by adding enough water.
Note: Make sure that the dough is not pliable but has stickiness.
- Take sev press and thin holed plate at the bottom of the press.
- Grease the sev-press before adding the dough
- Directly press the sev into hot oil, fry on both sides until it attains light golden color
Note: Spicy sev doesn’t take much time to get fried. So take care while frying
- As it’s very thin, it absorbs oil, so drain all the oil and cool before storing.