Fine besan – 2 cup
Raw rice flour – 2 tbsp
Oil – 1 tbsp for shortening(moyan)
Sodium Bicarbonate – ¼ tsp
Salt – as per taste
Turmeric powder – ¼ tsp (optional)
Pepper powder – ¼ tsp
Chilli powder – as per taste
Water – ¼ cup or as required
Oil – as required for deep frying
Method of Preparation
1. Sieve besan to remove lumps.
2. Add the other ingredients, except water, and mix well.
3. Sprinkle little water at a time and knead to a moderately soft dough (similar to that of roti).
4. Grease your hands with a little oil and finish kneading, so that the dough does not stick to your hands while working with it. Allow to stand covered for 10 minutes.
5. Grease your Sev maker (use the fine sev attachment), fill the dough and close it.
6. Heat sufficient oil in a pan and extrude out sev directly in the oil, making 2-3 rounds.
7. Fry on low to medium heat to get uniform browning, as desired.
8. You will get continuous rings of sev, which can be broken after taking out from the oil and cooling down to room temperature.
9. Serve as a snack with tea or coffee.
Notes & Tips
1. There will be some remains of the dough on the sides of the sev maker, after all the dough is spent. You can grease your hands, divide the remains into small marble sized balls, roll them between palms and fry to get a few ganthias. These ganthias can be mixed with the sev.
2. You can add other spices also as per your choice e.g chat masala, amchoor powder, cumin powder, coriander powder, etc. Do not use any whole spices like Cumin or Ajwain as they will clog the holes of the sev maker.
3. Sev makers available in the market are of two types viz Press type and screw type. Both are fine for making Bhujia sev.
4. There are many attachments available with each sev maker. You can use the thicker, flower attachment to make ganthias, using the same dough.