Sev is a tasty, and crispy, fried Indian snack, made with the chick pea flour. These crispy fritters vary in thickness and form, from very fine to thick hollow rods. Sev is often used as a topping in many Indian dishes like poha, misal, bhel, and almost all chat snacks. It is very easy to make at home. You will need a dispenser with disc attachments that have holes of different sizes on them.
- Fine gram flour (Besan) - 2 cups
- Oil - 2 tbsp + for frying
- Red chili powder - 3/4 tsp
- Salt - 1 tsp or To taste
- Aasafoetida (Hing) - 1/4 tsp
- Carom seed powder (ajwain powder) - 1/2 tsp
- Baking powder - 1/4 tsp
- Take 2 cups gram flour in a kneading bowl.
- Add 1/2 tsp carom seeds powder, 1/4 tsp asafoetida, 1/4 tsp baking powder, 1 tsp (or to taste) salt and 3/4 tsp red chili powder.
- Heat 2 tbsp oil in a pan for about 1-2 mins and add to the gram flour.
- Add water slowly, little by little, and mix well with a spoon first. (I used about 1/2 cup water in all to make the dough.)
- Once it comes together, grease little oil to your palms and knead into a smooth dough. Apply little (1/2 tsp) oil on top to make it smooth.
- Now fill the dispenser with a portion of this dough, as much as it can hold at a time
- Heat oil in a pan and keep on low to medium heat.
- Hold the dispenser about 2" above the surface of oil, and dispense the dough directly into the oil, in a spiral motion, from outside to inside or the other way, till the entire oil surface is covered.
- Gently wipe under the dispenser and keep it aside.
- Fry the sev on one side, for a minute and then flip over to the other side. Fry till the sizzling stops, and it gets a nice golden color.
- Remove on a paper towel and allow to cool completely.
- Repeat for the rest of the batter.
- Crush the sev in to smaller pieces.
- Store in an air tight container.