Ratlami sev
SPICY RATLAMI SEV by Disha Lahori
INGREDIENTS [ For 1 kg sev ]
- 1/2 kg ready packet besan
- 30 cloves
- 40 pepper corns
- 1 tbsp red chilli powder [ or as per taste ]
- 2 tbsp dhania powder
- baking soda – 1/4 tsp or little less
- Salt to taste
- 1/2 tsp ajwain
- 1/4 tsp hing
- 3 tbsp of oil for moyan
- Oil for deep frying
- Chakli press
PREPARATION
- Grind all masala – clove + peppercorn + red chilli pwdr + coriander pwdr + ajwain + hing with salt. Make fine powder and Sieve the mixture .
- Sieve the besan also .
METHOD
Take besan + baking soda + ground masala pwdr in a big plate and mix well .
Add oil and mix well with clean hands .
Use warm water little by little and make soft / smooth and little wet dough as shown in image below .
Cover the dough with a damp cloth .
Heat oil for frying.
Grease the chakli press with medium fine holes .[ little bigger than the one i have used ]
Fill little dough into sev maker with a spoon .
Once the oil becomes hot ,reduce the flame to low .
Now press the sev directly into the hot oil in a circular motion .[ be careful as the oil is hot – maintain a distance between the hands and kadai ]
Once the sev floats on top ,turn and fry on other side .
fry till the bubbling and ssshhhhh frying sound stops .
It takes less time to fry .[dont over fry ]
Once done ,drain and remove on absorbent paper .
Allow it to cool .Break into small pieces and store in airtight container .
NOTES
- Dont fry fora long time else it will become crisp .This sev has to be soft .
- Adjust the quantity of spices as per your taste .
- You can also roast the spices before grinding .
- Actually we have to use mould with little bigger holes,but I have used small ones.
- Some beat the oil + required water in the mixie jar till the mixture becomes white ,then use it for kneading the dough .
- Some use warm water to knead.
- Some add 1 tbsp of lemon juice.
- U can add spice of your choice like fennel seeds / garam masala pwdr /garlic pwdr /jeera pwdr /cinnamon
- We may roughly require around 1 1 /2 cup water .
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