Cheese Garlic Sev

Cheese Garlic Sev: Sev a classic fried crunchy Indian snack is loved by everyone. This variation of Sev has garlic and cheese in it. Munch on these directly or use it in chats, Behl puri, Sev puri to make them 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.

Course Snack

Cuisine Indian

Prep Time 10

Cook Time 30

Total Time 40

Servings cup

Calories 258kcal

Author Subhasmita

Ingredients

2 cups gram flour besan
¼ 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
½ tsp chili powder red
½ tsp turmeric powder
to taste salt

Instructions

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 flour mixture done in step 2.
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.

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