I always talk about our favourite Indian restaurant in Sydney (Abhi’s), but there is another place that we love to go to. It is called Billu’s Indian Eatery and we like to go there on weekends when they serve some of the food we enjoy the most: Indian street food. They have some of the best Aloo Tikki, Bhel Puri, Pani Puri and chaats in town. Our favourites are definitely their Channa Bhatura (a big fluffy fried bread served with chole – chickpeas) and Papri Chaat. Today, I want to share with you the recipe for a fried snack called Sev that can be served with chaats (or with tea or Masala Chai). It is made with gram flour and turmeric and it looks like thin noodles. To make Sev you need a special brass tool called Sev Sancha (or Murrukku maker) which you should be able to find at your local Indian store, like I did. Enjoy!
Recipe adapted from Archana’s Kitchen
Ingredients (makes approximately 5 cups):
2 cups besan/gram flour
½ tsp turmeric powder
4 tbsp vegetable oil
¼ cup water (+ 1 or 2 tbsp to add slowly if needed)
1 ½ tsp salt
Sunflower oil for deep frying
Combine all the ingredients in a bowl except for the water. Gradually add the water and knead until you get a stiff dough.
Grease the inside of the Sev Sancha with oil and place the plate with many tiny holes into the press.
Heat the sunflower oil in a deep pan. When hot put the dough into the Sev Sancha and press it out into the oil in a circular movement. Cut it out with a knife. Quickly turn the sev in the hot oil over to fry on both sides. Make sure you do all this quickly as sev cooks quite fast and if it turns brown it is going to taste bitter: it has to remain golden (it will take approximately 30-40 seconds per side to cook). Remove it with a slotted spoon and place it on a plate lined with kitchen paper to drain the excess oil.
Repeat until the dough is over.Pin It