• 2 cups of besan/gram flour
• 1/2 teaspoon asafoetida
• 1/2 teaspoon turmeric powder
• 4 tablespoons of oil
• 1/2 cup of water
• Salt to taste (1.5 teaspoons approximately)
• Sunflower Oil for deep frying

Combine all the ingredients except water. Gradually add water to make it a stiff dough, adding extra water if required.

Grease the Seviyan Press or the Seviyan Sancha with oil and place the plate with many tiny holes into the press.

Heat oil in a frying pan, until hot.

Fill in the dough into the press. Press out thin strands of the dough into the hot oil. Only press in enough to cover the oil. Seviyan cooks and turns dark quickly. So gently turn the pressed Seviyan to fry the other side. Once the Seviyan starts to turn golden, using a slotted spoon drain excess oil out and place it on a plate to cool.

Press the remaining batches of the dough in the similar manner.

Cool the entire Seviyan and store in air tight containers.

by Pak101.com (few years ago!) / 3784 views