Peanut Sev - Sev Mixture - Indian Street Food

• Report rights infringement
• published: 21 Sep 2014
• views: 127502

SUBSCRIBE FOR MORE VIDEOS https://www.youtube.com/user/my3streetfood?sub_confirmation=1 Google plus https://plus.google.com/b/111884265389426299524/111884265389426299524?pageId=111884265389426299524 Twitter https://twitter.com/my3streetfood Official Wed Site http://www.my3music.com/ PEANUT SEV - SEV MIXTURE - INDIAN STREET FOOD Ingredients: 2 cups Bengal Gram Flour (chick pea flour/besan) 1/3 teaspoon Black Pepper Powder (optional) 1 pinch Asafoetida (hing) 1/2 teaspoon Red Chilli Powder 1/3 teaspoon Turmeric Powder 1 teaspoon Hot Cooking Oil (for dough) 1/2 cup + 2 tablespoons Water Salt Oil (for deep frying) Sieve the gram flour in a large bowl. Add black pepper powder, asafoetida, red chilli powder, turmeric powder, hot cooking oil and salt and mix well. step-2 Add around (1/2 cup + 2 tablespoons) water in small quantities and make smooth and soft dough. Taste for salt and add more if required. step-3 Take a sevai machine, fit mold with thinnest hole and grease its entire inner surface with oil, fill it with prepared dough and close its lid tightly. step-4 Heat oil in a deep frying pan or kadai over medium heat for deep frying. Hold machine over pan, turn handle of machine and press out thin strands into hot oil. As strands are starting to fall into the oil, slowly move machine in a circular motion (like preparing jalebi). step-5 Deep fry both sides for around 2 minutes on a medium flame until it becomes crisp and light brown. Drain and take it out using perforated spoon and transfer to plate. l_step Repeat same process for remaining dough. Let it cool down at room temperature for 10-15 minutes before breaking it into pieces. Store in an airtight container and use it for up to 2 weeks. KARA SEV RECIPE Ingredients Gram Flour / Besan Flour /Kadala Maavu 2 cups Rice Flour 1 cup Hot Oil 1 and 1/2 tbsp Chilli Powder 1/2 tsp (optional) Pepper, coarsely ground 1/2 tbsp or to taste Hing a small pinch Salt to taste Method Heat 1 and 1/2 tbsp oil and keep it ready. In a wide bowl/plate, add gram flour, rice flour, salt, hing and mix well. To that add chilli powder, coarsely ground pepper combine well and add oil mix well. Now using water knead it to a soft non sticky dough. (you can divide the mixed flour and add water to single portion and after frying it again mix water to the prepared flour and make it) But you can also knead it fully if you are making in small portion like me. Then grease murukku achu, fill it with dough and keep ready. Heat oil in a kadai for deep frying, when it gets heated squeeze directly into the hot oil, don't press altogether like murukku, just press it lightly so that pressed dough through the hole should be 2-3" stick and using knife cut the dough so that it drop like single sticks/noodles and not like murukku pattern. Fry in medium heat until the sizzling sound stops and it turns golden brown. Once done, remove from the oil and drain it in a paper towel. Repeat the procedure for remaining dough. After cooling completely store it in an air tight container. Notes: Instead of oil you can also add melted butter to mix with flour. To the same recipe you can also add garlic paste - ground 3-4 garlic cloves with little water. Instead of chilli powder use pepper powder and make it as Pepper Karasev. The dough will be little sticky so grease your hand with oil and knead it. Fry karasev in medium heat.