Ingredients:
For Puree
Spinach ………………….. 8-10 big leaves
Mint…………………………2 Tbsp.
Green Chili……………….2 pieces
Cilantro…………………….1 Tbsp.
Ginger………………………1 inch piece
Lemon Juice……………1 Tbsp.
Chaat Masala…………. ¼ tsp
Salt to taste
For dough
Besan Flour………………1 cup
Oil for frying
Method:
1.
Make puree with spinach, Mint, Green chili,
Cilantro, Lemon Juice, Chhat masala and salt.
2.
Add Besan as required. ( if you feel the dough is
very sticky and runny then add more flour )
3.
Now grease the sev-maker and add dough in it.
4.
Heat oil for frying. Make sure to keep the temp
on medium flame.
5.
Once the oil is hot, rotate the sev-maker and in
a circular motion pour carefully into the oil.
6.
Once you have completed one circle, rotate the
sev-maker backwards to stop the flow.
7.
Cook the
sev on medium heat for about 3-4 minutes and flip using the help of another
spoon or fork (to avoid splashing)
8.
Cook on the other side for a couple of minutes
till there are no more bubbles forming.
9.
Take out the sev and place on a paper towel to
remove excess oil.
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