Ingredients
- Bajra (Pearl Millet) Flour – 120 gm
- Gram Flour (Besan) – 50 gm
- Rice Flour – 30 gm (for extra crispiness)
- Curry Leaf Powder – 25 gm
- Asafoetida (Hing) – ½ tsp
- Carom Seeds (Ajwain) – ¼ tsp
- Turmeric Powder – ¼ tsp
- Red Chilli Powder – ¼ tsp (optional)
- Chat masala – 1 tsp
- Salt – As per taste
- Oil – As required for deep frying
Method of Preparation
- In a mixing bowl, combine bajra flour, gram flour (besan), rice flour, curry leaf powder( 20 gm) , and warm oil. Mix thoroughly until the ingredients are well incorporated.
- Add turmeric powder, asafoetida, carom seeds and salt. Mix evenly.
- Gradually add water and knead the mixture into a soft and smooth dough.
- Heat sufficient oil in a deep frying pan over medium flame.
- Fill the prepared dough into a sev maker fitted with a fine sev disc.
- When the oil is adequately heated, press the sev maker gently to release the dough directly into the hot oil.
- Fry the sev evenly, turning gently with a spoon to ensure uniform cooking. Continue frying until it becomes light golden brown and crisp.
- Once the sizzling sound subsides, remove the sev from the oil using a slotted spoon.
- Transfer to an absorbent paper or kitchen towel to remove excess oil.
- Add chilli powder , curry leaf powder , chat masala and mix properly .
- Allow the sev to cool completely before storing in an airtight container.
Prepared by: Sabnam Aferin
Cuttack, Odisha
You can reach her at sabnam.aferin78@gmail.com