In 1 cup of water boil green chillies and ginger pastes until the chillies change colour. Sieve and use that water to knead the dough.

Combine the ingredients well till it looks well-mixed and crumbly. Add 1-2 tbsp very hot oil and combine. Add water a little at a time and make dough till it comes together and feels soft enough to make it easy to make sev noodles in the press machine. Lastly, add a tbsp of fresh cream and knead a bit.

Heat up oil. Fill up the sev machine with the dough. Make noodles directly in the oil and fry on medium to high heat. Do not flip the first time until they are slightly sturdy enough to flip easily. Fry them till they get crispy. Do not over fry them otherwise they will get hard.

Drain oil and take it out in a plate. Allow it to cool down completely and then store it in an airtight container.

It will turn light brown and there will be no bubbles seen in the oil.

To make chevdo, make the sev thin. Also, add fresh potato chevdo (grate red potatoes using a big grater, soak it in chilled water, dry it on a cloth and fry till crisp) in it followed by the spice mix (salt, sugar and chilli powder). Add tadka at last using limdi, cashew, peanuts, Sesame seeds etc).

To make Cassava flour, peel Cassava, wash and grate. Dry it in the sun till crisp. Grind it in the mixer and it's ready. It can be stored for months in an air-tight container.