Sev
from http://www.tarladalal.com

Sev is an essential savory item along with Sweet chutney and Green chutney, forming an integral part of most Indian street food snacks. Sev is prepared with chickpea flour (besan) and rice flour and deep-fried.

"This crisp vermicelli made of gram flour is used to top almost all chaats. Mounds of different types of sevs are displayed at almost all farsan shops. The variety of flavours you get includes palak sev, garlic sev, pepper sev etc. Just name it and it is available! But did you know that making sev at home was as simple as this!"

1 cup Bengal gram flour (besan)
2 tablespoons hot oil
1/4 teaspoon asafoetida (hing)
1/4 teaspoon turmeric powder (haldi)
salt to taste
oil for deep frying

1. Combine the Bengal gram flour, oil, asafoetida and turmeric powder, salt and approximately 3 tablespoons of water to make a stiff dough.
2. Fill the dough into a sev "press" and press out thin strands into hot oil. Deep fry on a slow flame till light brown and crisp.
3. Cool and store in an air-tight container.

Makes 2 cups

Tips: You can also flavour the batter with chilli powder or garlic paste or spinach purée to make spicy sev, garlic sev or spinach sev.