Chickpea Flour Noodles Sev

1. In a mixing bowl, combine chickpea flour, turmeric powder, red chili powder, cumin seeds, and salt.

2. Gradually add water and mix to form a smooth and thick batter. The consistency should be such that it can be piped through a sev press (a kitchen tool used to make fine noodle-like strands).

3. Heat oil in a deep frying pan or a wok.

4. Attach the sev press with the finest sieve plate (the one with the smallest holes) to it. Fill the sev press with the chickpea flour batter.

5. Test the oil’s temperature by dropping a small portion of batter into it. If it rises to the surface immediately without changing color, the oil is ready.

6. Hold the sev press above the hot oil and press the handle to extrude the batter through the sieve plate, allowing thin noodle-like strands to fall into the oil.

7. Fry the sev in batches until they turn golden brown and crispy. Use a slotted spoon to remove them from the oil and drain excess oil on a paper towel.

8. Once the sev cools down, break them into smaller pieces.

Serve:

• Serve Chickpea Flour Noodles (Sev) as a crunchy and flavorful snack on their own.

• You can also use them as a topping for chaats (Indian street food), salads, or yogurt.