Crispy, crunchy, savory recipe meant to be an addition on your Diwali palate. Its an amazing light weight evening snack which can be savored with delight.
1 cup Rice flour
1/4 cup chickpea flour
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon dry mango powder
2 teaspoons salt
1/4 cup oil/ghee
Oil for frying
oil for greasing
Process: Mix all the dry ingredients together in a bowl. Add the oil and mix it well with the dry ingredients. Gradually start adding 1/4 cup at a time to knead the dough. You may need approximate 1/2 cup to 3/4 cup of water depending on the texture of the flours used. Dough needs to be firmer than the chapati dough. Cover with a cloth and keep aside, until then keep the oil in a wok to heat. While oil is heating, grease the chakli/sev maker and use the finest hole shaper for the sev. Once oil is hot reduce the heat between low to medium.
Take a portion of the dough, add to the sev maker (cover the remaining dough again with the cloth). Tighten the sev maker well and hold it with both the hands. Hold machine over pan, turn handle of machine and press out thin strands into hot oil. As strands are starting to fall into the oil, slowly move machine in a circular motion. Fry the sev for 2 minutes each side until they turn golden in color. Drain and take it out using perforated spoon and transfer to plate which is covered with an absorbent paper. Repeat the next batches in similar manner. Let them cool down and store in an air tight container.
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