Sev

Diwali is approaching soon and this is my first Faraal Recipe. Again, a simple recipe with very few ingredients. In Maharashtra, this Sev is eaten along with Chivda. 

Preparation Time: Approx. 30 min.

Yield: Approx. 3 cups

Ingredients:
2 cups Gram flour (Besan)
1/3 cup Water
1/3 cup Oil
1 tspn Carom Seeds Powder  (Ajwain Powder)
1/3 tspn Asafoetida (Hing)
1/3 tspn Turmeric Powder 
Salt to taste
Oil for deep-frying

Method:

Combine Water, Oil,  Carom Seeds Powder, Asafoetida, Turmeric powder and Salt and whisk it with the help of a hand blender or beater.  Now slowly add Gram flour to the mixture. Keep stirring the mixture continuously while adding Gram flour in order to avoid formation of lumps.  Ensure that the batter is of medium consistency (i.e. somewhere between thick and pouring consistency)

Now take Chakli mould / machine and select the siever disc of your choice (I selected medium sized siever disc). Grease the mould with oil. Fill the machine with batter.

Simultaneously, heat Oil in a frying pan.  Press the Chakali mould / machine in a circular motion so that thin strands come out from the siever plate. Ensure that the flame is at medium. If the flame is too hot, the colour of Sev will turn brown. Fry the Sev for a minute in medium hot oil. Drain it on a tissue paper to remove excess oil. Store it in an air-tight container. 

Notes:
You may sprinkle Chaat Masala or any other seasoning like Garlic-Pepper powder, Tomato powder etc. to make flavoured Sev.

Stepwise Pictures:

Linking this entry to Diwali Bash 2013 and Spotlight -Festive treats

 

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