1. Combine The Gram Flour

In a large mixing bowl, combine the gram flour, rice flour, red chili powder, turmeric powder, asafoetida, crushed carom seeds, and salt. Mix well.

2. Add The Minced Garlic

Add the minced garlic (or garlic paste) to the dry ingredients. Gradually add water, a little at a time, and knead to form a smooth, stiff dough. The dough should be pliable but not sticky. Cover the dough and let it rest for 10-15 minutes.

3. Heat Oil For Deep Frying In A Heavy-Bottomed Pan

Heat oil for deep frying in a heavy-bottomed pan or kadai over medium heat. To check if the oil is hot enough, drop a small piece of dough into it; it should sizzle and immediately come to the surface.

4. Grease A Sev Maker

Grease a sev maker (chakli press) with a little oil. Fill the sev maker with a portion of the dough.

5. Press The Sev Maker Directly Over The Hot Oil

Press the sev maker directly over the hot oil, moving it in a circular motion to create strands of sev. Do not overcrowd the pan.

6. Brown And Crispy

Fry the sev until it turns golden brown and crispy, flipping once. This usually takes about 2-3 minutes per batch.

7. Remove The Fried Sev And Drain Excess Oil

Using a slotted spoon, remove the fried sev and drain excess oil on absorbent paper or a wire rack.

8. Repeat The Process With The Remaining Dough

Repeat the process with the remaining dough.

9. Break The Sev Into Smaller Pieces And Store

Once cooled completely, break the sev into smaller pieces and store in an airtight container.

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Recipes

Garlic Gold: Crispy Indian Sev Snack

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