Question

How do you make the 'sev' for Bhel Puri from scratch? Get the simple recipe for this essential crispy chickpea noodle topping.

Answer 1

To make sev for Bhel Puri from scratch, you'll need besan (gram flour), spices, and a sev maker. Mix the ingredients into a dough, press it through the sev maker into hot oil, and fry until golden and crispy.

Detailed Explanation:

Making sev at home allows you to control the ingredients and freshness. Here's a step-by-step guide:

1. Gather your ingredients: You'll need 1 cup of besan (gram flour), 1/4 teaspoon of turmeric powder, 1/4 teaspoon of red chili powder (adjust to your spice preference), a pinch of asafoetida (hing), 1/4 teaspoon of ajwain (carom seeds), 1 tablespoon of oil, and salt to taste. You'll also need oil for deep frying.
2. Prepare the dough: In a mixing bowl, combine the besan, turmeric powder, red chili powder, asafoetida, ajwain, salt, and oil. Mix well.
3. Add water gradually: Add water little by little, mixing until you form a smooth, pliable dough. The dough should not be too sticky or too stiff. It should be similar to chapati dough.
4. Heat the oil: Heat oil in a deep frying pan or kadhai over medium heat. The oil should be hot enough for frying, but not smoking. Test the oil by dropping a small piece of dough into it; it should sizzle and rise to the surface.
5. Use the sev maker: Fit the sev maker with the fine-hole disc. Fill the sev maker with the prepared dough.
6. Fry the sev: Hold the sev maker over the hot oil and press the dough through it in a circular motion to form thin strands of sev directly into the oil. Fry in batches, being careful not to overcrowd the pan.
7. Fry until golden: Fry the sev until it turns golden brown and crispy, flipping occasionally to ensure even cooking. This usually takes about 2-3 minutes per batch.
8. Drain and cool: Remove the fried sev from the oil using a slotted spoon and place it on a paper towel-lined plate to drain excess oil. Allow the sev to cool completely before storing it in an airtight container.

Pro Tip:

If your sev is turning out soft instead of crispy, the oil might not be hot enough, or the dough might be too wet. Ensure the oil is at the correct temperature and adjust the dough consistency by adding a little more besan if needed.