Ingredients

• 2 cup - gram flour
• Salt to taste
• 2 tbsp - oil
• 1 pinch - soda bicarb
• 1/4 tsp - asafoetida
• Water - to make dough
• Oil - to deep fry

How to Make Fine Bhel and Chaat Sev

• Make a dough mixing all ingredients
• Grease hands with oil for ease in handling dough
• Use the fine holed jaali in the press.
• Grease inside cylinder of press
• Fill with dough and screw the top tight
• Heat oil in heavy large frying pan
• When it is hot, hold press high over oil and pipe in sev
• Move in a circular motion
• When crisp, carefully flip over with a skewer
• Do not allow to become golden. When whitish, remove, drain.
• Place on kitchen paper to drain and cool.
• Store as is, or crush to small pieces