Name: Sev Namkeen recipe by Runa Ganguly at BetterButter
Prep time: 10 min
Cook time: 29 min
Total time: 39 min
Yield: 6
Ingredients: 2 cups Bengal Gram Flour (chick pea flour/besan); 1/3 teaspoon Black Pepper Powder (optional); 1 pinch Asafoetida (hing); 1 teaspoon red chilli powder; 1/3 teaspoon turmeric powder; 1 teaspoon Hot Cooking Oil (for dough); 1/2 cup + 2 tablespoons Water; Salt to taste; Oil (for deep frying)

ABOUT Sev Namkeen RECIPE

As Indians we relish and love treating our dears with a variety of namkeens and sevs. Come festivals, we see several varieties of these lovely crispy sevs in the market. Slightly painstaking, but these can be made at home with your favourite spices. The sev machine only makes the whole process a fun activity!

Ingredients Serving: 6

2 cups Bengal Gram Flour (chick pea flour/besan)
1/3 teaspoon Black Pepper Powder (optional)
1 pinch Asafoetida (hing)
1 teaspoon red chilli powder
1/3 teaspoon turmeric powder
1 teaspoon Hot Cooking Oil (for dough)
1/2 cup + 2 tablespoons Water
Salt to taste
Oil (for deep frying)

Instructions

Sieve the gram flour in a large bowl
Add black pepper powder, asafoetida, red chilli powder, turmeric powder, hot cooking oil and salt
Mix well
Add around (1/2 cup + 2 tablespoons) water in small quantities and make smooth and soft dough.
Taste for salt and add more if required.
Take a sevai machine, fit mold with thinnest hole and grease its entire inner surface with oil, fill it with prepared dough and close its lid tightly
Heat oil in a deep frying pan or kadai over medium heat for deep frying
Hold machine over pan, turn handle of machine and press out thin strands into hot oil
. As strands are starting to fall into the oil, slowly move machine in a circular motion (like preparing jalebi).
Deep fry for around 2 minutes on a medium flame until it becomes crisp and light brown.
Drain and take it out using perforated spoon and transfer to plate
Repeat same process for the rest of the dough by frying in batches
Let it cool down at room temperature for 10-15 minutes before breaking it into pieces
Store in an airtight container and use it for up to 2 weeks or more

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