Ingredients:
• 250 g – gram flour/besan
• 1/2 cup – cooking oil
• 3/4 cup – water
• Pinch of Turmeric
• 1 tsp – Lemon juice
• A pinch of soda bi carb
• 1 tsp – salt
• Spice mix:
• 20 – pepper Corns
• 1/2 tbsp – carom seeds/ajwain
• 1 tsp – Fennel seeds
• 15 – Cloves
• 1 tsp – black salt
• 1 tsp – Asafoetida
• 1 tbsp – Ginger powder
• 1 tbsp – Red Chilli powder
Method:
- Take a pan and dry roast, cloves, pepper corns, fennel seeds and carom seeds.
- Take out in a bowl and grind with rest of the spices, listed in spice mix and make a fine powder.
- Sieve the powder and keep aside.
- Take water and oil in a jar and blend with the help of hand blender till the mixture become white in colour.
- Now add lemon juice, 2.5 tbsp of masala powder, soda and blend again for a minute with hand blender.
- Add this mixture (add little liquid at a time) in gram flour, mix and make a medium soft dough.
- Grease your hands and the sev mould with oil. Place the dough in the sev maker/muruku maker with medium size net.
- Heat oil in a deep pan and press and squeeze the mould over the pan to make sev on medium heat.
- When the sev come on the surface of oil then turn the side and cook from both the sides till golden in colour.
- Drain the sev on a paper napkin to absorb the excess oil.
- Roughly crush the sev to make small pieces.
- Store in an air tight container when it cools down completely.
- Recipe courtesy: Maayeka