Tomato sev

Name: Tomato sev
Cuisine: British
Ingredients: 200 gm gram flour (besan); 50 gm rice flour; 3 medium size tomato; 2 tbsp oil; 1/2 tsp carom seeds; Pinch hing/asafoetida; 1/2 tsp turmeric powder; 1/2 tsp red chilli powder; to taste Salt; as needed Oil for deep frying

Ashwini Vaibhav Joshi @cook_17281704

#goldenapron2
#week3(Madhyapradesh)
#ebook
#1post
#deepawali
Sev is a savoury noodle shaped snack. It is of varied thickness and is consumed As a stand alone snack across MP. Each region has it's flavour variants. In ratlam, you get long(clove) flavoured sev. While in Indor, the lasuniya(garlic), tamatar(tomato) flavoured sev is the rage.

Ashwini Vaibhav Joshi @cook_17281704

Saved

Ingredients

200 gmgram flour (besan)
50 gmrice flour
3medium size tomato
2 tbspoil
1/2 tspcarom seeds
Pinchhing/asafoetida
1/2 tspturmeric powder
1/2 tspred chilli powder
to tasteSalt
as neededOil for deep frying

Saved

Steps

1

In a bowl seive besan, rice flour, turmeric powder, chilli powder, salt. Add oil, carom seeds and pinch hing and keep aside.
2

Blend tomato to a smooth paste without adding any water..
3

Mix well making sure everything is well combined. Add water as required and knead to soft dough.
4

Take the fine holes mould and grease the Chakali maker. Stuff in ball sized dough into the press.
5

Press and spread the sev in hot oil forming a circle in the oil and make sure you do not overlap. Fry until it turns golden and crisp