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Ingredients
Basic Sev dough:
2 cups gram flour
salt to taste
2 tbsp. oil
1 pinch soda bicarb
1/4 tsp. asafoetida
water to make dough
oil to deep fry
Sev press with various hole sizesMethod
- 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 tsp. 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 gms. approx.
Shelflife: 2-3 weeks or longer
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