Name: BESAN KI SEV recipe by Archana Bhargava at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 1 cup gram flour or besan; 1 tsp red chilly powder; 1 tsp ajwain or carom seeds; 2 - 3 tbsp of oil for moyan; Pinch of haldi; Salt to taste; 1/2 cup heeng water , which is made by soaking 1/2 tsp heeng in half cup of water; Oil for Deep frying; Sev making hand machine

Ingredients Serving: 8

1 cup gram flour or besan
1 tsp red chilly powder
1 tsp ajwain or carom seeds
2 - 3 tbsp of oil for moyan
Pinch of haldi
Salt to taste
1/2 cup heeng water , which is made by soaking 1/2 tsp heeng in half cup of water
Oil for Deep frying
Sev making hand machine

Instructions

In a mixing bowl put together besan , red chilly powder , ajwain , haldi , salt and oil , mix well with your fingers
Now by adding heeng water little by little knead a medium tight dough , but of smooth texture
Knead it nicely for a smooth texture
Leave it for 15 minutes to rest
In the meantime heat oil in a heavy bottomed kadai , first on high then make it medium
Now knead the dough once again with greased hands
Take a sev making machine , attach the sev making plate in the mould
Now put the dough in the mould and close it tightly
Now start making sev directly in the hot oil , put as much it comes in the kadai , do not overload it
Cook on medium heat , by turning them continuously , until becomes light brown and crispy
To test whether it is done or not , just take one piece out and press with your fingers , if it crunchy then it means it is done , otherwise cook futher for few seconds
Always fry them in small batches
When done take them out in an absorbant paper
In this way make all the sev
When completely cools down then only put them in an airtight container
You can easily store them for 15 days

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