INGREDIENTS

INSTRUCTIONS

Make a gooey sticky dough after mixing all ingredients.  Grease hands
with some oil for ease in handling dough.  For fine bhel and chaat sev:
Use the finest holed jaali in the press.  Grease inside cylinder of
press.  Fill with dough and screwtop tight.  Heat oil in heavy large
frying pan.  When is hot, proceed to drop in sev.  Hold press
comfortably high over oil, press.  Move in circular motion and finish
off when you come to centre.  Allow to crispen(about a minute or so)
carefully flip over with a  skewer.  Do not allow to become golden.
When whitish, remove, drain.  Place on kitchen paper to drain and cool.
Repeat till all dough is used up.  Store as is, or crush to small
pieces.  For spicy sev:  Add 1 1/2 teaspoon red chilli powder and few
pinches ajwain to basic  ingredients.  Proceed as above.  Use bigger
holed jaalis, as per thickness desired.  For green sev:  Use a thick
puree of spinach instead of water to make dough.  Use basic ingredients
otherwise.  Add green chilli powder if spiciness is desired.  For
garlic sev:  Add very finely ground garlic paste or powder to spicy
ingredients.  Proceed as for basic method.  Fry this variety last, or
other things fried in this oil may get the  taste of garlic.  Note  Do
not fry the sev too long, only till it becomes light and frothy
bubbles subside.  After cooling the real colour will come back and the
sev will get  crisper.  If fried to even light golden, it will taste
burnt after cooling.  To perfect the frying period, experience will
help.  Making time for basic: 20 minutes  Makes: 200 g approx.
Shelflife: 2-3 weeks or longer  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“A lot of kneeling will keep you in good standing.”

Nutrition (calculated from recipe ingredients)
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Calories: 1158
Calories From Fat: 268
Total Fat: 30.5g
Cholesterol: 0mg
Sodium: 295.7mg
Potassium: 267.6mg
Carbohydrates: 190.8g
Fiber: 6.8g
Sugar: <1g
Protein: 25.8g