Makes about 400-500 grams
Time: 30 minutes
2 cups chickpea flour ( besan)
1/4 tsp turmeric
1/2 tsp aniseeds ( ajwain)
4 tbs hot oil
1 tsp white pepper
1/4 tsp Asafoetida ( Hing )
1 1/2 salt
Enough warm water to make the dough
Method
Mix all the ingredients in a bowl.
Add the warm water to the flour mixture and knead into a soft dough.
Oil the sev machine well and set in the ribbon plate.
Close the sev machine and rotate the machine on the hot oil.
When the sev goes in the oil, you will see a lot of bubbles around the sev, meaning it's frying.
As the sev is cooked, the bubbles decrease.
As you can see in the picture below, the ribbon sev is all crisped.
Sieve the sev in a plate lined with paper. Let it cool down completely and break into pieces. Store in airtight container.
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