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| SEV |
Sev is an important ingredient in any of the Chaat Items like Bhel, Sev Puri, etc. Sprinkle it over boiled sprouts or grated veggies, it gives a whole new impression to the chaat items. It is synonymous with Chaat items and goes hand in hand with the chaat family!
Interestingly, this ever popular savoury can be had as it is, as 'SEV' itself. And all the more it is made with minimal ingredients and the preparation method is totally simple, which any one can master with a little bit of patience and practice. Also it is one main ingredient we need while making Mixture.
I usually make SEV, while I make Bhel Puri & Pani Puri. We don't get Sev here in Malaysia, so whenever I plan to make Chaat items, my list of preparations takes a long way from making Sev, Puris, Panis, Imli & Hari Chutney etc., & etc., Back in India, you buy all the ingredients mix them up and your chaat item is ready within minutes. All the more it is readily available in almost every place, that I never had an idea of cooking it at home. But here no choice.
My Husband and kids love Chaat items, so I really don't mind going through the length and breadth of this long process.
Interestingly, this ever popular savoury can be had as it is, as 'SEV' itself. And all the more it is made with minimal ingredients and the preparation method is totally simple, which any one can master with a little bit of patience and practice. Also it is one main ingredient we need while making Mixture.
I usually make SEV, while I make Bhel Puri & Pani Puri. We don't get Sev here in Malaysia, so whenever I plan to make Chaat items, my list of preparations takes a long way from making Sev, Puris, Panis, Imli & Hari Chutney etc., & etc., Back in India, you buy all the ingredients mix them up and your chaat item is ready within minutes. All the more it is readily available in almost every place, that I never had an idea of cooking it at home. But here no choice.
My Husband and kids love Chaat items, so I really don't mind going through the length and breadth of this long process.
For more CHAAT ITEMS, Click here...
Cuisine - Indian
Recipe Type - Snacks
Spice Level - Low
Difficulty - Medium
Author - SM
Cuisine - Indian
Recipe Type - Snacks
Spice Level - Low
Difficulty - Medium
Author - SM
Preparation Time - 15-20 Minutes
Cooking Time - 30 -45 Minutes
Cooking Time - 30 -45 Minutes
Bengal Gram Dhal Flour (Besan) - 2 Cups
Butter - 2 1/2 Tablespoons
Turmeric Powder - 1/2 Teaspoon
Asafoetida Powder - 1/2 Teaspoon
Salt - To Taste
Water - As Required (1/4 Cup + 2 Tablespoons)
Butter - 2 1/2 Tablespoons
Turmeric Powder - 1/2 Teaspoon
Asafoetida Powder - 1/2 Teaspoon
Salt - To Taste
Water - As Required (1/4 Cup + 2 Tablespoons)
For Deep Frying:
Oil
Oil
METHOD:
- Combine all the dry ingredients and mix well.
- Melt the butter and pour the hot butter into the above ingredients and mix well.
- Add a little bit of water at a time and knead it into a soft dough.
- Grease the Sev "press" with attachment.
- Roll some dough and fill the cylinder of the Sev Press with the dough and close it.
- Heat oil in a frying pan on a medium heat.
- Oil should be moderately hot while dropping the Sev Strands into it
- Now hold the Sev press over frying pan and press the handle.
- Press out thin strands of Sev directly into the oil making a whole circular motion.
- Stop as you complete one circle.
- Deep-fry the Sev on a very low flame until the colour changes from all the sides and sizzling stops.
- Remove the Sev with slotted spoons and drain on an absorbent paper.
- Follow the suit and deep-fry the remaining sev.
- Keep aside to cool for 5 to 10 minutes.
- Transfer the sev into a deep bowl and break them into small pieces.
- Store in an air-tight container and use as required.
NOTES :
- Use water as required. The amount mentioned is how much I used while preparing the dough.
- Deep fry the Sevs in very low flame, otherwise, they will turn brown.
- Drop the Sevs into hot oil in swirls and wait until the sizzling stops before turning up to the other side.
- It is perfect to fry them into nice yellow colour.
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