Ingredients:
For the Dough:
- Gram flour (Besan) – 1 cup
- Rice flour – ¼ cup (for crispiness)
- Ajwain (Carom seeds) – ½ tsp
- Cumin seeds (Jeera) – ½ tsp
- Turmeric powder – ¼ tsp
- Red chili powder – 1 tsp (adjust to taste)
- Hing (Asafoetida) – a pinch
- Salt – to taste
- Hot oil – 1 tbsp (for crispiness)
- Water – as needed to knead
- Oil – for deep frying
Step 1: Prepare the Dough
- In a mixing bowl, combine gram flour, rice flour, ajwain, cumin seeds, turmeric, red chili powder, hing, and salt.
- Add 1 tbsp hot oil and mix well.
- Gradually add water and knead into a soft, non-sticky dough.
Step 2: Shape the Sev
- Grease a sev maker (chakli press) and use a fine sev plate.
- Fill the dough into the sev maker and press it directly over the hot oil.
Step 3: Frying the Sev
- Heat oil in a deep pan over medium heat.
- Drop the sevs into the oil in circular motions.
- Fry until golden and crispy, flipping occasionally.
- Remove and drain on paper towels to absorb excess oil.
Step 4: Cooling & Storing
- Allow the sev to cool completely before breaking it into pieces.
- Store in an airtight container for up to 3-4 weeks
Nutritional Information (Approx. per 100g):
- Calories: 450-500 kcal
- Carbohydrates: 55-60g
- Protein: 10-12g
- Fat: 20-25g (due to frying)
- Fiber: 3-5g
-
Sodium: 250-350mg
Health Benefits:
- Protein-Rich: Made from gram flour, a great plant-based protein source.
- Crispy & Light: Perfect texture with balanced seasoning.
- Versatile: Can be eaten alone or used in various dishes.
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