Besan Sev

Method

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1. 1

   In a paat (mixing bowl/vessel), mix the gram flour, asafoetida, salt and 1–2 tbsp oil. Add enough water to make a thick batter of pouring consistency.

2. 2

   Heat the frying oil in a kadai (deep frying pan) on a medium flame. When the oil is hot, rest a jharan (perforated frying spoon) over the kadai.

3. 3

   Wet your hand, take a handful of batter and place it on the jharan.

4. 4

   Press the batter through the holes with your palm, moving it to and fro, so that strands drop into the oil and fry.

5. 5

   When the batter on the jharan is finished, take the jharan away.

6. 6

   Fry for about 2 minutes. Once the sev firms up, turn it with the same jharan so both sides cook. Fry until firm and "sunny yellow" in colour — do not over-fry, or it turns brown.

7. 7

   Lift the sev out with the jharan and drain it on an absorbent sheet. Fry the remaining batter the same way.

8. 8

   Let the sev cool completely, then store in an airtight container and use as needed.