Sev

This crisp vermicelli made of gram flour is used to top almost all chaats. Mounds of different types of sevs are displayed at almost all farsan shops. The variety of flavours you get includes palak sev, garlic sev, pepper sev etc. Just name it and it is available! But did you know that making sev at home was as simple as this!

Preparation Time: 5 mins.
Cooking Time: 15 mins.
Makes 2 cups.
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1 cup besan (Bengal gram flour)
2 tbsp hot oil
1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
salt to taste
oil for deep-frying

1. Combine the Bengal gram flour, oil, asafoetida and turmeric powder, salt and approximately 3 tablespoons of water to make a stiff dough.
2. Fill the dough into a sev "press" and press out thin strands into hot oil. Deep fry on a slow flame till light brown and crisp.
3. Cool and store in an air-tight container.

1. You can also flavour the batter with chilli powder or garlic paste or spinach purée to make spicy sev, garlic sev or spinach sev.