AI-generated image
Lasaniya sev
Garlic gram flour sev
લસણિયા સેવ: hot, garlicky gram flour sev pressed straight into the oil, for tea-time nasta
Every Kathiawadi and Ahmedabadi farsan shop keeps a tin of lasaniya sev, the red, garlic-packed cousin of plain sev, and many homes press a batch before Diwali or a long train journey. Pounded garlic and red chilli go into the gram flour dough, so each fine noodle is crunchy, hot and strongly garlicky. It is eaten by the handful with tea, sprinkled on poha or mixed into chevdo. The common mistake is leaving garlic in pieces: they block the sev press and burn in the oil, so grind the garlic to a smooth paste and sieve it in with a spoon of water. Chef's tip: break the sev into the oil in one round spiral and fry only until the bubbling stops; overfried sev turns bitter and dark.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the dough
- 12 garlic clovespeeled
- 1 tsp hot red chilli powder
- ½ cup waterabout
- 9 oz fine besan (gram flour)sifted
- 1 tsp salt
- 2 tbsp hot sunflower oil
For frying
- 4 ¼ cups sunflower or groundnut oil
Shop this recipe on Amazon
What you'll need
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Pound or blend 12 garlic cloves with 2 tsp Kashmiri red chilli powder, 1 tsp hot red chilli powder and 2 tbsp of the ½ cup water to a very smooth paste.
3 minStep 2: Mix 9 oz fine besan (gram flour), 1 tsp salt and ¼ tsp gluten-free asafoetida (hing) in a bowl, add the garlic paste and 2 tbsp hot sunflower oil and rub together.
2 minStep 3: Add the rest of the water gradually and knead into a soft, smooth dough that is softer than chapati dough but not sticky. Oil the inside of a sev press and fit the fine-holed disc.
4 minStep 4: Pour 4 ¼ cups sunflower or groundnut oil into a heavy kadai or deep pan, no more than a third of its depth, and heat over medium heat to 170–350°F on a thermometer. No thermometer? Press a few strands in: they should rise at once with steady bubbles. Stay at the stove the whole time the oil is hot and keep the handle turned inwards.
8 minStep 5: Fill the press and squeeze the dough straight into the oil in a large spiral. Fry until the loud bubbling dies down and the sev is crisp and a shade darker, turning once with a slotted spoon.
2 minStep 6: Lift out, drain upright in a colander lined with kitchen paper and repeat with the rest, letting the oil reheat between batches.
12 minStep 7: Cool completely, crush lightly and store airtight for up to 3 weeks.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 7 g
- Carbs
- 18 g
- Fat
- 18 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lasaniya sev take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 8 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.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- 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 garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of kashmiri red chilli powder?
- Cayenne, half the amount (hotter).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Japanese
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Perfect for:Diwali