Friday, February 19, 2010

Spicy Sev


2 cups gram flour (besan)
12 tsp. ajwain (omam) seeds
1 12 tsp. red chilli powder
1 tbsp. oil
Salt to taste
2-3 pinches asafoetida
Water to make dough
Oil to deep fry


  • Mix the chilli, oil, salt and seeds into the flour.
  • Add enough water to make dough which is quite gooey.
  • It should not be pliable but sticky.
  • Grease the inside of a Sev-press, fill with the dough.
  • Press into hot oil, and fry lightly on both sides.
  • Drain well and cool before storing.
  • Variation
  • You may adjust the chillies as per taste.
  • You may omit chillies to make bland sev.
  • You may add finely crushed dried herbs (e.g. mint) for add flavour.

Note: a sevpress is similar to a vermicelli press, but it should be small enough to handle over hot oil.

Making time 15-20 minutes
Makes 250 grams approx.


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