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Cover: Some like it hot

07May 12

Simple Sev Snacks

Simple Sev SnacksSev are crispy, deep-fried Indian snacks. I remember coming home from school as a little girl, looking for an afternoon snack, and munching on sev; it is what I would call comfort food. I do have to give a quick warning, though— it is not exactly low on calories! As it is deep fried, be sure to munch on just enough to enjoy, but do not overdo it.

To prepare this recipe, you will need a sev maker, also known as a sev press. This cooking device can be bought at any Indian food store. Sev makers are a bit like pasta makers. However, they are much smaller and can be lifted up and held over a pot or a pan. (For a chocolaty snack, try this chocolate tiffin. It’s not Indian food, but it’s yummy!)

Ingredients:

  • 360g whole-wheat flour
  • 2 tsp. red chilli powder
  • 4 pinches of asafoetida
  • 1 tsp. turmeric powder
  • 2 tbsp. vegetable oil
  • Pinch of salt to taste
  • 240ml water
  • vegetable oil for deep-frying the sev

Preparation Method:

  1. Place the whole-wheat flour in a bowl. This is a very distinctive type of flour that will give the sev the flavour you are going for.
  2. Add the red chilli powder to the flour. Blend these ingredients.
  3. Add the asafoetida  and turmeric powder to the mix.
  4. Throw in a pinch of salt.
  5. Remove from the bowl and place it on a board.
  6. Add the vegetable oil and water and slowly knead the dough. I have said this before, but I really do consider kneading dough to be good exercise. It will perhaps offset some of the calories from eating deep-fried snacks!
  7. Now grease the inside of the sev maker with oil.
  8. Put the ball of dough into the sev maker.
  9. Heat up the vegetable oil on medium heat in a deep-bottomed pan. When it is quite hot and you can see little bubbles forming in it, you are ready to deep-fry the sev.
  10. Hold the sev maker over the pan with the hot oil in it. Slowly turn the sev maker’s handle so that thin strings of pasta-like dough come out. They should fall gently into the pan.
  11. Let the sev fry lightly.
  12. Remove the sev from the hot oil and drain it. You do not want to eat all that oil, so let a lot of it drain off.
  13. Allow the sev to cool and become crunchy before snacking on it.

 

Makes: 360g of sev

Takes: 45 minutes

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