Sev a classic fried crunchy Indian snack is loved by everyone. Munch these as it is or uses it in chats, these are simply irresistible. Today I am going to share with you all the Sev recipe with an added twist to it. Give the recipe a try in this festive season.
There are so many variations to the Sev recipe. You can just add any kind of flavor to the base dough. In this recipe, I have added two of my favorite ingredient garlic and cheese. And the result was heavenly. The first batch got over in bo time. I had to make another batch for the blog. My house was filled with the aroma of garlic.
I am kind of a person who loves to munch on something in between meals. So I always keep something handy like nuts, namkeen. On the contrary, my husband doesn't prefer to fill his mouth in between meals. So even though I am all alone in this, I just can't help. Childhood habits are hard to change, right !!
Diwali is all about food and celebration. By now most of us would have been done with the cleaning stuff. Next on the agenda would be preparing all kinds of sweets and savory delicacy for the occasion. Here is the list of interesting and innovative recipes you can make this Diwali.
Cheese Garlic Sev
- 2 cups gram flour besan
- 1/4 cup rice flour
- 40 gms cheese processed (I used 3 small cheese cubes)
- 4 - 5 cloves garlic make a fine paste
- 1 tsp pepper black powder
- 1/2 tsp chili powder red
- 1/2 tsp turmeric powder
- to taste salt
- In a deep kadhai/pan heat oil ( enough to deep fry) until medium-hot.
- In a large mixing bowl add besan, rice flour, pepper powder, chili powder, turmeric powder, and salt. Mix well.
- Make a well at the center of the mix. Add garlic paste, grated cheese, spoon out 1 tbsp oil from the kadhai (mentioned above) to the center of the cavity.
- Carefully mix everything (mind the hot oil added) by adding little water at a time. The dough should be neither too stiff nor too soft/runny. It should be of chapati/roti dough consistency. Rest the dough for 10 minutes.
- Clean the Sev press. Brush the inside of the Sev press with oil ( dip your finger into some oil and run your fingers inside of the press)
- Take a small portion of the dough ( depending on the size of your press) and put it inside the mold.
- Press out thin strands of the dough into the hot oil. Only press in enough to cover the oil. Avoid crowding the pan as Sev turns dark in no time. Gently turn the 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.
- Repeat the above process with the rest of the dough.
- Once entirely cold, store the Sev in an airtight container.