Sev is a fried snack shaped like thin noodles made from gram flour/chick pea flour/besan. It is used in most chaats like Bhel, Sev Puri, Papdi Chaat etc. The crispiness add to the texture and flavor of the chaats. Many like to savor them as it is with their "Masala Chai" (Spiced Indian milk Tea).

A special equipment called "Sev Sancha" or a "Murrukku Maker" typically made out of brass. This machine gets passed on from one generation to another and lasts a life time. Can be found in most Indian Stores outside India.

Alternative Ways to Flavor them:

- Add garlic powder to the batter
- Add pureed spinach
- Add red chilli powder
- Use you imagination to make any flavor of sev you desire.

Makes: 5 cups of sev approximately

Ingredients

• 2 cups of besan/gram flour
• 1/2 teaspoon asafoetida
• 1/2 teaspoon turmeric powder
• 4 tablespoons of oil
• 1/2 cup of water
• Salt to taste (1.5 teaspoons approximately)
• Sunflower Oil for deep frying

Method

Combine all the ingredients except water. Gradually add water to make it a stiff dough, adding extra water if required.

Grease the Sev Press or the Sev Sancha with oil and place the plate with many tiny holes into the press.

Heat oil in a frying pan, until hot.

Fill in the dough into the press. Press out thin strands of the dough into the hot oil. Only press in enough to cover the oil. Sev cooks and turns dark quickly. So gently turn the pressed sev to fry the other side. Once the sev starts to turn golden, using a slotted spoon drain excess oil out and place it on a plate to cool.

Press the remaining batches of the dough in the similar manner.

Cool the entire sev and store in air tight containers.