Ingredients

• 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
• 1 tbsp - finely ground garlic paste or powder

How to Make Garlic Sev

• Make a sticky dough after mixing all ingredients.
• Grease hands with some 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 and finish off at the centre.
• When crisp, carefully flip over with a skewer.
• Do not allow to become golden. When whitish, remove and drain.
• Place on kitchen paper to drain and cool.
• Store as it is, or crush to small pieces.
• If you are making different flavours of sev at one time, fry this variety at last or everything else may have taste of garlic.