Sev

1. 1

   Mix besan, chili powder, hing, ajwain and a little hot oil.

2. 2

   Knead well, adding water as necessary, into a stiff but smooth dough.

3. 3

   Divide into small portions and reserve.

4. 4

   Heat oil in a deep pan.

5. 5

   Place a portion of dough in a sev mould, hold the mould over the hot oil and press carefully until the entire dough portion is passed through the sieves at the base of the mould.

6. 6

   Let the sev fall gently into the hot oil; guide the fall into circles of sev by moving the mould in a circular motion.

7. 7

   Turn and fry the sev until golden and crisp, taking care not to burn them.

8. 8

   Drain and place on absorbent paper.

9. 9

   Cool and store in an airtight container.

* Per serving · 4 servings · Values may vary.

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