• Peanut 1/2 cup
• Garlic 4-6 cloves
• Curry leaves 2
• Red chili powder 1/4 tsp
• Asafetida 1-2 pinch
• Oil for fry
• Salt to taste
• Food color as required
• For Sev:
• Gram flour 2 cup
• Red chili powder 1/2 tsp
• Turmeric powder 1/4 tsp
• Asafetida 2 pinch
• Water as required
• Salt to taste
• For Fried Chanay:
• Kabuli chanay 1/2 kg
• Red and Green color as required
• Oil for fry
• Chaat masala for sprinkle
• Tatri 1/2 tsp
• Red chili powder 1/2 tsp
• Salt to taste

For Sev:
Mix all ingredients, put in water and knead soft flour.

Put sev plate in nimco mold, put flour in mold and press it.

Fry in oil until golden and take it out.

Now cut sev into small pieces.

For Fried Chanay:
Wash chanay and soak overnight.

Next day, strain it and spread on cloth.

When it dries, divide into 2 portions and mix red and green color.

Fry chanay on hot oil separate and take out.

For Masala:
Put salt, garlic, chaat masala and red chili powder and mix it.

Now put masala in chanay, keep on chani because extra masala comes out.

When chill, save in jar.

by Pak101.com (few years ago!) / 3124 views