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Really speaking, shev is a diwali recipe. But it is so popular that it is used regularly. It is used as a topping for upma or poha or any chat item. It tastes great just by itself. It is prepared using chickpea flour. This is a very easy and quick recipe. Yet another Maharashtrian recipe that is crispy, crunchy and simply irresistible. Let’s learn to prepare Shev or sev.
Ingredients:
• 1 cup Besan / Chickpea flour
• 1/4 cup Rice flour
• Red chilli powder
• Salt to taste
• Turmeric powder
• A pinch of Baking soda
• Oil for frying
Method:
• In a bowl, take besan. Add rice flour, red chilli powder, salt,
turmeric powder and baking soda. Mix everything well.
• Add water and make thick dough out of it. Much water is not
required. 4-5 tbsp water is sufficient.
• Knead the dough. Brush a little oil so that the dough won’t be
dry. Cover and give it a standing time of 10 minutes.
• Take chakali mould and fit the shev disc in it.
• Roll the shev dough in cylindrical shape and fill the mould with
the dough.
• Press the dough in the mould. Close the mould.
• Heat oil in a pan. When oil is enough hot, drop the shev into
hot oil.
• Oil should not be too hot while dropping the shev. Fry the shev
on medium heat for 3-4 minutes.
• After 2 minutes, flip the shev over with the help of fork.
• Fry from another side for about 2 minutes.
• Don’t drop the shev in too hot oil and fry it on medium heat.
• Or shev will be over fried and it’s colour may change.
• Shev should be nice yellow in colour.
• Remove the shev into a tissue paper.
• When shev cools down completely store it in airtight
container.
• It has shelf life of about a month.
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