Besan Sev

Ingredients

• • Bengal gram flour/Chickpea flour - 1 cup
• • Black pepper powder - ½ teaspoon
• • Asafoetida/Hing - ¼ teaspoon
• • Red chilly powder - ½ teaspoon
• • Turmeric powder - ¼ teaspoon
• • Salt - as required
• • Hot cooking oil - 1 teaspoon
• • Water - as required
• • Oil (for deep frying) - as required

Method

• 1. In a bowl, add besan gram flour, black pepper powder, asafoetida, red chilly powder, turmeric powder, salt and hot cooking oil.
• 2. Add water in small quantities and knead into a smooth and soft dough. Keep aside.
• 3. Heat oil for deep frying.
• 4. Take a sevai machine and use the mould with the thinnest hole. Grease the machine's inner surface with oil. Fill it with the dough and close its lid tightly.
• 5. Hold machine over the oil, turn handle of machine and press out thin strands into the hot oil. As strands are starting to fall into the oil, slowly move machine in a circular motion (like preparing jalebi).
• 6. Deep fry both sides 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.
• 7. Let it cool down at room temperature for 10-15 minutes before breaking it into pieces.
• 8. Store in an airtight container and use. Enjoy!