Jini sev
Fine, crisp gram flour sev. Makes ¼ kg
Jini sev is the fine, thread-thin sev used on bhel, sev puri, ragda pattice and chaat, and in farsan mixes like bhusu. It's gently seasoned with turmeric, white chilli powder and asafoetida. For medium sev, use a disc with slightly bigger holes.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 6
Ingredients
Method
0/5 doneStep 1: Mix 9 oz gram flour (besan), ¼ tsp ground turmeric, 4 tbsp oil, 1 tsp white chilli powder, asafoetida and 1 ½ tsp salt. Add ½ cup water and knead into a soft dough.
Step 2: Fill the sev machine fitted with the small-holed disc with enough dough. For medium sev, use a disc with slightly bigger holes.
Step 3: Heat oil in a frying pan over medium heat. Press the sev into the oil, moving the machine 3–4 times in a circle.
Step 4: Fry until crisp, about 1 minute, turning once, then lift out. Repeat with the remaining dough.
20 minStep 5: Cool completely and store in an air-tight container.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 9 g
- Carbs
- 24 g
- Fat
- 19 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does jini sev take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of white chilli powder?
- Cayenne, half the amount (hotter).
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