Sev Recipe | How to make Sev for Chaat

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Traditional Savories like Murukku, Ompodi (Sev), Ribbon Pakoda are some of the dishes that Amma makes for many festivals apart from Deepavali. Its more like she feels she has to make this often for the kids to enjoy our Indian snacks.

Krishna Jayanthi / Janmashtami / Gokulashtami is one of the festivals she observes and makes elaborate dishes as well. I only go and help her with the cooking. Since Hubby dear anyway does an elaborate pooja, I never had a reason to venture to that quarters.

Janmashtami falls on August 14th this year and I thought I will share a traditional snack that's made during this day.

We normally make the Sev or Ompodi with Rice flour and the dough is easy to handle. However, this time we decided to use just Besan to make the sev, just as the ones we get for Chaats. We didn't add chili powder either. The dough was very tough to manage and I ended up adding more water to make it almost semi-liquid. When the dough is in this condition, you need to press it quickly in one direction, else you will end up having a lump or rather a bajji in the oil.

The Sev was good to munch on its own, or you can use it as topping for other dishes. I even used it for Pani Puri and it was really good.

Our regular Sev or Omapodi is a mix of Besan and Rice flour, we also make a Pesara Karapusa / Moong Dal Ompodi

Sev Recipe | How to make Sev for Chaat

Ingredients Needed

• 1 cup - Besan / Chickpea flour
• 1 tsp - Ghee
• 1 tsp - Ajwain/ Vaamu powder
• 1/8 tsp - Asafoetida / Hing
• Salt to taste
• Water as required
• Cooking Oil for deep frying

Method to prepare

• Wash and soak the ajwain for 10 mins, then grind using water. Sieve the liquid and you can use that water. You can also dry roast and make a powder.
• In a bowl, sieve the besan, ghee, and salt. Mix well. Then add the ajwain water, thing, and mix together.
• Slowly add water and mix well to get a loose dough that is soft enough to pass through the press. When you press down you should get it flowing easily but not very loose at the same time.
• Meanwhile, get the press ready. Fill the press with the dough, the consistency of the mix will be more like a batter than a thick dough.
• Heat a pan with oil., when it becomes very hot, simmer the flame. Take the filled in the press and directly press over hot oil in a circular movement for about 3 -4 circles.
• Cook over medium flame and turn over to ensure both sides are cooked to golden colour.
• Once done, remove to a kitchen towel.
• Since this dough is only with besan, it becomes very difficult to press, so adding a little more water will help.

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Sev Recipe | How to make Sev for Chaat

Sev or Omapodi is a crunchy savory snack made with Besan. You can enjoy this as such or as a topping on various dishes. This recipe is suitable for Chaats.

Course Snacks

Cuisine Indian

By Cook Method Deep Fried

Occasion Diwali, Krishna Jayanthi

By Diet Vegetarian

Dish Type Deep Fried Dishes

Author Srivalli

Ingredients

• 1 cup Besan / Chickpea flour
• 1 tsp Ghee
• 1 tsp Ajwain / Vaamu
• 1/8 tsp Asafoetida / Hing
• Salt to taste
• Water as required
• Cooking Oil for deep frying

Instructions

• Wash and soak the ajwain for 10 mins, then grind using water. Sieve the liquid and you can use that water. You can also dry roast and make a powder.
• In a bowl, sieve the besan, ghee and salt. Mix well. Then add the ajwain water, hing and mix together.
• Slowly add water and mix well to get a loose dough that is soft enough to pass through the press. When you press down you should get it flowing easily but not very loose at the same time.
• Meanwhile get the press ready. Fill the press with the dough, the consistency of the mix will be more like a batter than a thick dough.
• Heat a pan with oil., when it becomes very hot, simmer the flame. Take the filled in press and directly press over hot oil in a circular movement for about 3 -4 circles.
• Cook over medium flame and turn over to ensure both sides are cooked to golden colour.
• Once done, remove to a kitchen towel.

Notes

Since this dough is only with besan, it becomes very difficult to press, so adding little more water will help.

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