Karasev

Ingredients

• • Besan/Gram flour - 1 cup
• • Rice flour - 1 tablespoon
• • Cumin/Jeera - ½ teaspoon
• • Turmeric powder/Haldis - ¼ teaspoon
• • Black pepper (crushed) - 1 teaspoon
• • Hing/Asafoetida - a pinch
• • Salt - ½ teaspoon
• • Oil (heated) - 1 tablespoon
• • Water - as required
• • Oil (for deep frying) - as required

Method

• 1. In a bowl, add besan flour, rice flour, cumin, turmeric powder, black pepper, hing, salt and oil. Mix well.
• 2. Add water slowly and combine to make a dough. The dough should not be sticky or too stiff.
• 3. Heat oil for deep frying in a deep pan.
• 4. Place a karasev plate that has thick holes over the hot oil. Add some dough on top of the plate and gently press down - sevs a few inches long should fall into the oil.
• 5. Fry on medium heat until golden brown and crisp. Remove and drain the sev on a kitchen towel.
• 6. The sev can be stored in an airtight container after they have cooled.
• 7. Enjoy!