Sunday, 8 October 2017


With Diwali round the corner its time for some festive Diwali munchies ... .. Tomato Sev



Besan / chana dal flour / gram flour
1 ½ cup
Baking pdr
½ tsp
Red chilli pdr
½ tbsp.
Heeng / asafoetida
½ tsp
2 tbsp + for deep frying
Tomato puree


Tomato puree
Tomato ketchup
½ cup


¼ cup
¼ cup


1.       In a bowl mix together the besan, salt, chilli pdr, baking pdr and heeng.

2.       Heat 2 tbsp oil and add it to the besan and rub it in to form a crumbly mix.

3.       Add in the tomato puree and mix and knead it all together to form a soft smooth dough.

4.       Add little water if it is dry and does not come together to form a dough.

5.       Oil your hands a little when you give the final knead.

6.       Grease the sev press with a little oil. Make sure you use the large holed plate for it. Stuff it with the dough.

7.       Heat oil till smoking hot, then reduce the flame.

8.       When the smoke subsides directly hold the press onto the oil and press out the sev in the hot oil.

9.       When one side is done i.e. the bubbles around the sev subside a little, turn it over and fry the other side too.

10.   Remove onto absorbent paper and allow to cool.

11.   Store in an air tight container.

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