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Preparation Time : 5
Cook Time : 10
Total Time : 15
1 cup besan / gram flour
1/2 cup rice flour
1/2 tsp cumin / jeera
1/4 tsp turmeric / haldi
1 tsp black pepper, crushed
1 pinch of hing / asafoetida
1 tbsp butter, room temperature
1/2 tsp salt
1 cup water as required, for dough
1 cup oil for deep frying
firstly, in a large mixing bowl take 1 cup besan and ½ cup rice flour.
add in ½ tsp cumin, ¼ tsp turmeric, 1 tsp crushed pepper, pinch of hing and 1 tbsp butter and ½ tsp salt. combine well.
now add ¼ cup water (or as required) and prepare smooth dough. the dough will be slightly sticky, thats normal.
grease the large holed mould with some oil and stuff dough into it
further, press and spread the sev in hot oil forming a circle in the oil and make sure you do not overlap
after a minute, flip over and fry the other side.
finally, drain over kitchen paper to absorb oil and repeat making more khara sev with the remaining dough.
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