Sev

Directions

1. 1
   Mix besan, chili powder, hing, ajwain and a little hot oil.
2. 2
   Knead well, adding water as necessary, into a stiff but smooth dough.
3. 3
   Divide into small portions and reserve.
4. 4
   Heat oil in a deep pan.
5. 5
   Place a portion of dough in a sev mould, hold the mould over the hot oil and press carefully until the entire dough portion is passed through the sieves at the base of the mould.
6. 6
   Let the sev fall gently into the hot oil; guide the fall into circles of sev by moving the mould in a circular motion.
7. 7
   Turn and fry the sev until golden and crisp, taking care not to burn them.
8. 8
   Drain and place on absorbent paper.
9. 9
   Cool and store in an airtight container.