- Gram Flour – 200gms
- Hot Oil – 1Tbsp (To Mix with Gram Flour)
- Salt – To Taste (1tsp)
- Turmeric Powder – 1/8tsp
- Asafoetida – 2,3 Pinches
- Water – 80gms (To Knead Flour)
- Oil – To Deep Fry Sev
We generally use large holed plate to press sev for regular sev. But for this recipe use the small holed plate to press the sev.
Heat a pan and add oil to it. While the oil is getting hot, let us mix and prepare the dough.
In a mixing bowl take gram flour and add salt, turmeric powder, and asafoetida and mix well. Add 1Tbsp hot oil to the gram flour mixture and mix well. Mix by rubbing to incorporate oil in the flour.Add water little by little and mix to get smooth and sticky dough. Now the dough is ready to be pressed into hot oil to make thin sev.
Take a plate and spread a paper napkin. After frying the sev place it on the paper napkin to soak excess oil. The oil is hot now so start making sev. Take the sev press or sev mould and smear oil on the inner surface of the mould. Similarly smear oil on the plate used. Arrange the plate in the mould. Take half the portion of the dough and shape it like a cylinder and insert this dough into the oil smeared mould. Close the lid and screw it downwards to press the sev. Hold the sev press firmly in left hand and press directly into hot oil turning left hand circularly to get spirals of sev. After pressing some rounds, break the sev with right hand fingers near the mould and drop carefully in oil. When one side is crisp, turn and fry the other side also. While frying, take care not to over fry till sev changes color. When the sev turns cream in color remove from oil. Take the sev from oil with a slotted ladle to drain oil. Place this fried sev on a paper napkin to drain excess oil. Press the remaining dough in the mould as done earlier. Fry the sev on both sides and remove it on to the paper napkin to soak excess oil. Fill the mould with the remaining dough and fry the sev as learnt above. Crumble the fried sev to small pieces with fingers. Use this thin sev in chat, bhel puri, pani puri, dahi sev puri etc.. or enjoy as it is.
Points to Remember:
The dough should be soft and sticky. That is the right consistency for pressing karappoosa.
Take care while pressing the karappoosa in hot oil. The vapors coming out of the oil may hurt your skin. So keep a sufficient gap between oil and the mould while pressing.
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