How to make Methi Sev
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Fenugreek powder (मेथी पावडर), Gram flour (besan) (बेसन)
Cuisine : Indian
Course : Snacks and Starters
Methi Sev Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
You can also find more Snacks and Starters recipes like Corn And Cheese Dosa, Babycorn Manchurian, Oats Kande Pohe, Cocktail Paneer Sandwich.
Prep Time : 31-40 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Methi Sev Recipe
Fenugreek powder roasted dried 1 1/2 teaspoons + for sprinkling
Gram flour (besan) 2 cups
Oil 3 tablespoons + for greasing and deep-frying
Salt to taste
Carom seeds (ajwain) 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Method
Step 1
Grease a chakli press with some oil.
Step 2
Heat sufficient oil in a kadai.
Step 3
Heat 2 tablespoons oil in a non-stick pan.
Step 4
Combine flour, salt, carom seeds, fenugreek powder and turmeric powder and mix. Add hot oil and mix well. Add sufficient water and knead into a semi-soft dough. Add remaining oil and knead again. Set aside for 20-30 minutes.
Step 5
Divide the dough into equal portions. Fill in the greased chakli press fitted with sev attachment with a portion of prepared mixture. Press it out into hot oil and deep-fry till golden and crisp. Drain on absorbent paper.
Step 6
Sprinkle some chaat masala and fenugreek powder on top.
Step 7
Store
