Sev | सेव - Diwali Snack

 Sev and Ghatiya are two quintessential traditional snack made during Diwali in North India . 

Sev is a versatile savory snack made from besan /gram flour.  It can be served as is during tea time, added to Chivdas or used on various chats  like Bhelpuri,  Masala Papad,  Sev Puri for garnish.  I prefer making this thin sev at home and keep a batch ready most of the days so that it is easy when I plan to make chaat for dinner or evening snack.

In Tamil Nadu,we make Omapudi which is same as this sev but flavored with the essence of Ajwain/ Omam/Carom water . 

Requires just the basic ingredients from the pantry and the sev press of murukku maker with the correct mould to press the dough out of the sev press.   If you like you may flavor it with pudina extract , spinach extract or even garlic extract to get the desired flavor sev .

The only tricky part is kneading the dough to the perfect consistency so that it easily slips out of the mould and you can shape the sev very comfortably.  

I donot use cooking soda as many recipes call for it to get the crunchiness ,but my sev turns out crunchy as I use hot melted butter and a tsp of rice flour while kneading the dough.  You can skip butter if you are Following Vegan diet and use hot oil instead

Ingredients
2 cups of gram flour/besan/kadalamaav
2 tbsp rice flour
Salt as needed
1 tsp red chilli powder
1tsp haldi powder 
Asafoetida a pinch
2 tablespoon butter or 2 tbsp hot oil 
Oil to fry

Method

• In a wide mixing bowl, add the flours, salt, asafoetida, red chilli powder and mix it well.
• Now add the melted butter or hot oil and rub it well into the flour to form a crumbly mixture .
• Knead the dough by adding water slowly . In case you feel the dough needs more water , you can sprinkle water to complete kneading.
• The dough has to be soft and pliable . Too hard a dough will make it difficult to press from the sev maker mould. 
• Heat oil in a kadai and same time grease the sev press and plate well with oil.
• Take a small portion of the dough and put into the mould and carefully press it over the hot oil .
•  Flip it over after 2 mins and fry for just 1 more min. Take it off the oil as soon as the hissing sound of the oil stops. Drain it on an absorbent paper or in a colander . 
• Prepare sev from all the dough and keep the dough covered with a moist cloth while you are making the sev.
• Crush the sev/omapudi with your hands and store in an airtight container. 
•  Enjoy with a cup of hot tea or coffee!! 

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