Jaadi Teekhi Sev

Gram flour sev is a quick and savory snack often prepared during Diwali. This variation is my mom's recipe of preparing the sev. The taste of this sev is spicy and the texture is crispy. You may make medium spicy sev by adding less red chili powder (adjust the heat level according to your taste buds). Sev may be stored up to two months, but make sure to store in an air tight container. You will also need a chakli press for making this sev (available on Amazon). The discs with slightly larger holes are required for sev. I don't add baking soda when I make sev, but you may add a pinch of it if you want. Spicy, or mild sev, are great munches at any time of the day.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 4

Ingredients:

• 1 cup gram flour (besan)
• 1 1/2 teaspoons red chili powder
• 1/2 teaspoon carom seeds
• 1/8 teaspoon turmeric powder
• 2 tablespoons oil (for the dough)
• 1 pinch of baking soda (optional)
• 1 pinch of asafoetida
• 4 tablespoons water (approx.)
• Salt to taste
• Oil to deep fry 
• Chakli moulds: plate fitted with big holes (Sev no sancho).

Directions:

1. In a mixing bowl, add the sifted gram flour and all the spices (turmeric powder, red chili powder, carom seeds, asafoetida, oil and salt). If you prefer using baking soda as well then also add it now. Mix well, add water and knead to a soft-consistency dough. Cover the dough and keep aside for approximately 10 minutes.
2. Then, knead again for 1 minute. Grease the chakli moulds and discs with a little oil. Place the disc towards the bottom of the cylindrical sev maker. Take a part of the dough and roll it into a log. Gently place in the sev maker and cover the sev maker with a lid.
3. On high flame, heat oil in a frying pan. Once hot, lower the flame. Into the hot oil, directly press the sev maker to make sev. Move in a circular motion so the sev is equally distributed.
4. Fry until the color changes to golden on both sides and the sev becomes crispy. Remove the sev from oil and place the fried sev on paper towels to absorb out the excess oil.
5. Repeat with left over dough. When the sev is room temperature, store into an air tight container. Sev is ready to consume.