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I make this every year on Holi as we have quite a few guests around. You can make loads in advance as the sev keeps well, stored in an airtight container.
In a large bowl combine the besan, garlic paste, ajwain, salt, oil, red chilli powder and black pepper powder.
Mix well and knead into a smooth dough, adding a little water at a time.
Let the dough rest for 10 minutes. It will be a little sticky.
Take a sev press and oil it well.
Make a cylinderical shape of the dough and gently place inside the press.
Heat a kadhai/wok with oil till moderately hot.
Press out the dough directly into the oil, a small batch at a time and fry till crisp.
Drain well on paper towels.
Store in an airtight container when cool.
SERVING: 6
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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