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

Method:

1. Make a sticky dough after mixing all ingredients.
2. Grease hands with some oil for ease in handling dough.
3. Use the fine holed jaali in the press.
4. Grease inside cylinder of press.
5. Fill with dough and screw the top tight.
6. Heat oil in heavy, large frying pan.
7. When it is hot, hold press high over oil and pipe in sev.
8. Move in a circular motion and finish off at the centre.
9. When crisp, carefully flip over with a skewer.
10. Do not allow to become golden. When whitish, remove and drain.
11. Place on kitchen paper to drain and cool.
12. Store as it is, or crush to small pieces.
13. If you are making different flavours of sev at one time, fry this variety at last or everything else may have taste of garlic.

Recipe courtesy of Saroj Kering