| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch5 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Gram flour; (besan) |
| 1/2 |
ts |
Ajwain; (omam) seeds |
| 1 1/2 |
ts |
Red chilli powder |
| 1 |
tb |
Oil |
|
|
Salt to taste |
| 2 |
|
Pinches asafoetida; (2 to 3) |
|
|
Water to make dough |
|
|
Oil to deep fry |
INSTRUCTIONS
Mix the chilli, oil, salt and seeds into the flour.
Add enough water to make a dough which is quite gooey.
It should not be pliable but sticky.
Grease the inside of a Sev-press, fill with the dough.
Press into hot oil, and fry lightly on both sides.
Drain well and cool before storing.
Variation:
You may adjust the chillies as per taste.
You may omit chillies to make bland sev.
You may add finely crushed dried herbs (eg. mint) for add flavour.
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.
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