Pyaz Besan Paratha | Onion Gram Flour Flatbread [Video]

Pyaz Besan Paratha Recipe with step by step photo and video instructions. Pyaz Besan Paratha is an Indian stuffed wholewheat flatbread. Pyaz Besan Paratha is a flatbread that is stuffed with onions, spices and chickpea flour or gram flour. Pyaz Besan Paratha is vegan.

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Life sure does look different today than it looked a month ago. And apart from overworking myself to the ground, constantly checking Twitter and panicking about not having enough food supplies to last me a few weeks, I have been cooking even more, well, just to keep me occupied. I'm also learning to be more frugal where I was liberal before and trying to make my limited supplies last longer.

While this situation did not give rise to this Pyaz Besan Paratha, it somehow feels apt to post it now.

I first came across the idea of making this paratha through a TV show where the chef made the stuffing with just the gram flour or chickpea flour or besan, lime juice, sugar and salt. I loved the idea and tried to replicate it. But being a spice lover, I just added in quite a few spice powders for flavor. Oh, yeah, I also have onions for texture, and well the slight sweetness they add to the paratha.

This pyaz besan paratha is made from long lasting ingredients like onions, flours and spices. The only fresh ingredients with a short shelf life that I used here are green chillies and coriander leaves. You can use or skip these based on your choice.

Pyaz Besan Paratha has a very simple stuffing made by frying onions until translucent and then adding green chillies, besan, and various spices. I like to add in a little sugar too, for a change. Amchur or dry mango powder along with the lime juice, add a sour note to the paratha and the fresh green chillies along with the red chilli powder, add some heat. While you can make the paratha dry like Sattu paratha with no water, I prefer the stuffing to be a little moist.

I did not video shoot the dough making process, but it is the regular dough used for parathas, phulka, chapati or roti. It is a very simple dough made with whole wheat flour, a little bit of salt and plain tap water. This is mixed and kneaded until you have a soft smooth dough. Since this is a flatbread recipe, the dough needs no proofing time and you don't even really need to rest it, but traditionally the dough is rested to activate the gluten in it. I suggest resting it for at least 15 minutes. You can also knead this dough in advance and store it in an airtight box in the fridge for about 1 week. I have never frozen the dough, so I cannot comment on it.

Pyaz Besan Paratha is vegan and fits a plant-based diet.

Pyaz Besan Paratha is best served hot along with some butter, or curd, or the desi Indian pickle.

Stay home and stay safe!

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

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Video Recipe

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Pyaz Besan Paratha Recipe

Pyaz Besan Paratha is an Indian stuffed wholewheat flatbread. Pyaz Besan Paratha is a flatbread that is stuffed with onions, spices and chickpea flour or gram flour. This paratha is vegan.

Recipe Type:  Breakfast
Cuisine:            North Indian
Prep Time:     15 minutes
Cook time:     45 minutes
Total time:     60 minutes
Yield:                8 Parathas

Ingredients:

For the stuffing:

1 large Onion
4 Tbsp Gram flour (Besan / Chickpea flour)
1 tsp Coriander Powder
1 tsp Cumin Powder
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder
0.5 tsp Amchur or Dried Mango Powder
0.5 tsp Chaat Masala
1 tsp Sugar
Salt to taste
3 Tbsp Oil
0.5 cup Water
0.25 Lime

For the dough:

3 cups Wholewheat flour
0.5 tsp Salt
Water as required
Oil to fry

Method:

1. To make the dough, take the whole-wheat flour in a large bowl and add salt. Add water as required and knead it into a soft smooth dough. Cover and rest for 15-20 minutes. If the dough is left over after making parathas, this can be stored in the fridge and used to make chapatis or rotis. 
2. Heat the oil for the stuffing in a pan and add in the finely chopped onions. Fry until translucent.
3. Add the finely chopped green chilli and mix well.
4. Add in the coriander powder, cumin powder, turmeric powder, amchur, and chaat masala. Mix well.
5. Add the besan and roast until lightly browned on low heat.
6. Add in the sugar, salt and red chilli powder and mix well.
7. Squeeze in the lime juice and add 0.5 cup of water in parts. Mix well.
8. Turn off the heat and add in the finely chopped coriander leaves. Allow the stuffing to cool. 
9. Dust the rolling platform with whole-wheat flout. Take a lime sized ball of the dough and roll it into a small disk. Roll the edges thinner.
10. Spoon in the stuffing and seal the edges of the dough.
11. Dust more whole-wheat flour and roll out the paratha to a thickness of about 3mm.
12. Heat a pan and grease it.
13. Place the paratha on the pan and spoon oil over and around the paratha. Cook the paratha on medium to high heat.
14. Flip the paratha when the first side is cooked. Cook the paratha until the second side is cooked too.
15. Serve paratha hot with butter, pickle or curd/yogurt.

Step by Step Photo Instructions:

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Beetroot Paratha

Sweet Potato Cheese Paratha

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Paper Avalakki Mixture Recipe | Poha Chivda Recipe [Video]

Paper Avalakki Mixture or Poha Chivda step by step video recipe. Paper Avalakki Mixture or Poha Chivda is an instant Indian snack made from paper thin flattened rice. Paper Avalakki or Nylon Poha mixture is made by tempering thin flattened rice with mustard seeds, peanuts, fried gram and spices. This recipe is gluten free, vegan and fits into a Jain diet.

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Paper Avalakki Mixture is a very traditional South Indian snack that is an all-time favorite of mine. I make it so many times, but I never found it worthy enough to share on the blog. But in these hard times, simple recipes are what we crave, don't we? So here goes...

India has several grades of flattened rice - thick, medium and paper/nylon. Paper Avalakki is the thinnest flattened rice that is available. It is so thin, it's almost translucent. When you buy a packet of this flattened rice, it is almost never crisp. But you can make it crisp in two ways - either you sun dry it until it crisps up or you lightly saute it in a pan on low heat, like this recipe. I find the latter easier.

Once the flattened rice is crisp, we add flavor to it via the tempering. The tempering I make is very simple - it only has a handful of ingredients. I like adding mustard seeds, dry red chillies, curry leaves, peanuts, roasted gram or puthani (futana), turmeric and salt. A lot of people add in bits of thinly sliced dry coconut, cashew nuts or raisins. This mixture is always made with the intent of storing it for a minimum of one week, and hence, we add ingredients that will not go bad at room temperature for that duration.

Paper Avalakki Mixture along with homemade yogurt or curd is a popular breakfast in North Karnataka. While towards the South, one eats it with finely chopped onions, tomatoes, coriander leaves, grated fresh coconut and a squeeze of lime. I love it both ways!

Paper Avalakki Mixture is also extremely popular among Indians who travel abroad as it stays good for a long time if stored in an airtight bag or box. While it uses quite a bit of oil, it is definitely healthier than deep-fried snacks.

Paper Avalakki Mixture is vegan and gluten free. It also fits a Jain diet.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Paper Avalakki Mixture Recipe | Poha Chivda Recipe

Paper Avalakki Mixture or Poha Chivda is an instant Indian snack made from paper thin flattened rice. Paper Avalakki or Nylon Poha mixture is made by tempering thin flattened rice with mustard seeds, peanuts, fried gram, and spices. This recipe is gluten-free, vegan and fits into a Jain diet.

Recipe Type:  Snacks
Cuisine:            South Indian
Prep Time:     0 minutes
Cook time:     45 minutes
Total time:     45 minutes
Yield:                500 gms

Ingredients:

500 gms Paper Avalakki / Poha / Flattened rice
0.5 cup Oil
0.25 cup Peanuts
2 Tbsp Roasted Gram
6-8 dry Red Chillies
1 sprig Curry leaves
1 tsp Mustard Seeds
0.5 tsp Turmeric Powder
Salt to taste

Method:

1. Dry roast the paper thin flattened rice in a kadhai on low heat until crisp. The kadhai should only be filled till half, do it in batches if required. Keep stirring the flattened rice frequently so that all of it is exposed to the heat, allowing it to crisp up evenly.
2. Once the flattened rice is crisp, remove it to a large bowl or plate or even just a sheet of newspaper.
3. Heat oil in a small pan and add in the mustard seeds.
4. Once the mustard seeds splutter, add the peanuts and fry until they are slightly browned on medium heat.
5. Roughly snap the dried chillies into half and add to the oil. Fry until the chillies are crisp.
6. Now add in the roasted gram and saute for around one minute on medium heat.
7. Add in the curry leaves and once they splutter, turn off the heat.
8. Add in the turmeric powder and salt quickly and mix.
9. Immediately pour this tempering to the flattened rice.
10. Mix until the tempering has coated all the flattened rice.
11. Allow to cool and store in an airtight container.
12. Paper Avalakki Mixture can be stored for 2-3 weeks at room temperature in an airtight container.

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Churmuri Chiwda

Masala Roasted Makhana

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Masala Vada Recipe | Ambode Recipe | Chana Dal Vada Recipe [Video]

Masala Vada / Ambode / Dal Vada recipe with detailed Video recipe. Masala Vada or Ambode is a popular Indian deep fried fritter / snack made from chana dal or lentils. Masala Vada is a popular tea time snack. Masala Vada is vegan.

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I post a lot less deep-fried recipes than I actually eat. I don't deep fry much, but that doesn't mean I don't binge on french fries or samosas. I just fry less at home myself and rely on restaurants doing it for me. All this because I find it really boring to clean up after frying. To be really honest, I kinda eat them almost every day. There is a "gaadi" or a cart behind my house who makes some really amazing masala vadas along with mirchi bhajjis and other pakodas. I usually pick up at least a couple vadas on my way home. So I rarely get about making them. But these Masala Vadas are worth the effort.

There are days when you want everything homemade, from your bread to your pickles. And in one of those energetic moments, I made these masala vadas. And to tell you the truth, they were so much better and fresher than the ones you get outside.

Masala Vada is crispy on the outside and soft on the inside. The base of the masala vada is soaked chana dal. The chana dal is coarsely ground to give a nice texture to the vadas. You can also save a little aside while grinding and add the rest in final batter. If you don't have Dill leaves, add in coriander or any other herb, but dill tastes the best. There are so many variations you can do while making them. If you or your family does not like or eat onions, either don't add it or you can replace it with finely chopped cabbage. If you don't want to add ginger, then you can add in hing.

Serve the vadas piping hot with ketchup or chutney and a hot cup of chai!

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Masala Vada Recipe | Ambode Recipe | Chana Dal Vada Recipe

Masala Vada or Ambode is a popular Indian deep fried fritter / snack made from chana dal or lentils. Masala Vada is a popular tea time snack. Masala Vada is vegan.

Recipe Type:  Snacks
Cuisine:            South Indian
Prep Time:     3 hours
Cook time:     20 minutes
Total time:     3 Hours 20 Minutes
Yield:                12-15 Vadas

Ingredients:

1 cup Chana Dal
1" Ginger, grated
1 Tbsp Black Pepper
0.25 tsp Turmeric Powder
2-3 Green Chillies, finely chopped
1 Onion, finely chopped
0.5 cup Dill leaves, finely chopped
10-12 Curry leaves, roughly chopped
Salt to taste
Water as required
Oil to fry

Method:

1. Wash and soak the chana dal in water for 3-4 hours.
2. Drain the chana dal and add to a grinder/blender along with the ginger, pepper and turmeric powder. Grind until your have a coarse batter that is sticky.
3. Remove to a bowl and add in the chopped onioons, green chillies, dill leaves, curry leaves adn salt. Mix well.
4. Heat oil in a kadhai or deep fryer.
5. While the oil heats up, wet your hands and divide the batter and shape the vadas.
6. Drop in the hot oil and cook on medium heat until the vadas are browned.
7. Serve vadas hot along with ketchup or chutney.

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Medu Vada

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Chhole Chaat Recipe | Chickpea Salad [Video]

Chhole Chaat or Chickpea Salad recipe with video instructions. Chhole Chaat is a simple, quick and delicious salad made with boiled chickpeas and a handful of ingredients. Spicy, tangy and super delicious, perfect for weeknight dinners and Summer lunches. Chhole Chaat is vegan, plant-based and gluten-free. It can be adapted to a Jain diet.

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I literally spent the second half of the 90s eating this salad and hiding it from my parents.

My school did not have a playground, which wasn't much of an issue for someone like me who hated outdoor activities. Give me a book any day. But the school authorities didn't think like me and felt we needed to play sports. Arrrghhh. Yes, so they leased out grounds at a walkable distance from the school and we were mandated to participate in all the games for our age group.

I especially disliked the sports week which culminated into a Sports Day that included parents and relatives coming to watch the finals. The only highlight of the sports week was this Chhole Chaat. I know, I took a long time to reach the point. So on the way from the school to the ground was the children's park and this old man sat outside it with a big cane basket. He shouted "Bhel Bhel" as we walked by and how could we not sample it. He used the black chana mostly and not these white Kabuli Chana or Chickpeas. He would put the chana in a disposable bowl made of dried leaves along with onions, tomatoes, some black colored spices (I now assume this was the chaat masala, black salt, and cumin powder), and a generous squeeze of lime. It was the best salad/snack I had ever eaten - spicy, tangy, and just plain delicious. More so, cause we ate it secretly. Our parents would forbid us to eat from street vendors due to concerns of hygiene, but I believe it just helped us build our immunity.

This Chhole Chaat is trying to replicate that delicious "Bhel" or chaat that I ate in the 90s. The only difference is I used Kabuli chana or chhole or white chickpeas as against the black chana that the street vendor used. But it is still equally delicious.

This Chhole Chaat makes for a perfect weeknight dinner when you want something healthy and yet do not want to slog over the stove for hours. In fact, this does not require the stove at all if you have preboiled chickpeas. I usually soak dried chickpeas and boil them over the weekend as a part of my meal prep for the week. This Chhole Chaat also carries well in a lunch box and makes for a good cold lunch on a hot Summer afternoon. I eat it as an evening after-work snack at times too.

Suggestions to fit other diets:

• To adapt the recipe to suit a Jain diet, skip the onions and onions. Capsicum, cucumber and/or sweet corn can be added instead.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Chhole Chaat Recipe | Chickpea Salad

Chhole Chaat is a simple, quick and delicious salad made with boiled chickpeas and a handful of ingredients. Chhole Chaat is vegan, plant-based and gluten-free. It can be adapted to a Jain diet.

Recipe Type:  Salad
Cuisine:            North Indian
Prep Time:     15 minutes
Cook time:     0 minutes
Total time:     15 minutes
Yield:                Serves 2

Ingredients:

4 cups Chickpeas, boiled
1 large Onion, finely chopped
1 Potato, boiled and chopped
1 Tomato, finely chopped
1 Green Chilli, finely chopped
2 Tbsp Coriander leaves, chopped
1-2 tsp Cumin Powder
1 tsp Chaat Masala
0.5 Lime
Black salt to taste
Salt to taste

Method:

1. Add the chickpeas, onion, tomato, potato, green chilli and coriander leaves to a large bowl. If you don't want a spicy salad, skip the chillies. Alternately, it can be replaced with red chilli powder or paprika.
2. Add black salt, salt, cumin powder, chaat masala and lime juice to taste.

3. Mix well and serve.

If you liked this, you may also like:

Pindi Chhole

Chhole Pulao

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South Indian Chana Masala

Amritsari Chhole

Roasted Chickpeas

Roasted Salad

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Kaju Katli Recipe | How to make Kaju Katli | Vegan Cashew Fudge Recipe [Video]

Kaju katli or kaju barfi is a diamond shaped soft fudge made from cashew nuts. It is a popular Indian sweet. Perfect to gift family and friends.

In a hurry? Jump to Video or Jump to Recipe

Deepavali is here!!

Deepavali or Diwali always brings with it the air of festivity. Deepas or lamps everywhere, akash kandils in the balconies, colorful rangolis near the threshold, brand new clothes and delicious sweets and savories. With such fervor in the air, it is hard not to celebrate.

The best part of Diwali for me has always been the sweets and savories. People painstakingly spend hours making an array of snacks to fill up boxes and on the day of diwali these are distributed between friends and family. While I always saw my mom do this when we were kids, I had never done so, until last year.

Last year for deepavali, I went to my childhood home and did just that. I made crispy Chakli and this delicious Kaju Katli. Kaju Katli is a sweet that everyone loves. It is generally mildly sweet and has a delicate flavor of cashew nuts. Kaju Katli is gluten free and can be vegan too. The version I make is always vegan, but some recipes I know call for the addition of milk or milk powder.

While the recipe looks simple, it really isn't. So don't fret if it doesn't work out for you the very first time you try. The first time I made it, the sugar syrup was not the right consistency and we ended up eating kaju halwa for a few days. That was delicious too.

What is Kaju Katli

Kaju Katli is cashew nut fudge, in simple words. It is a very popular Indian sweet that is sold worldwide and it can made from just three ingredients - Cashew nuts, Sugar and water. Some recipes call for milk, milk powder or condensed milk, but if you want a vegan recipe, you are in the right place.

Kaju Katli is a sweet that is commonly distributed for all celebrations from birthdays to promotions to festivals. Also, since it is a dry sweet that has a greater shelf life than most milk based sweets, it also makes for a good gifting option.

Kaju Barfi is a sweet similar to Kaju Katli but is made slightly differently and uses milk and milk solids. The names are used synonymously several times, so don't get confused. Kaju katli is usually thin - somewhere about 3-5mm in thickness while a kaju barfi is thicker.

Tips for making the best Kaju Katlis:

Some important notes and learnings from my mistakes, just to help you a little:

1. Use everything at room temperature. Refrigerated cashew nuts will mess up the recipe, so keep them out overnight if you store cashew nuts in the fridge. 
2. Pulse the grinder to powder the cashew nuts. Grinding them for too long will lead to cashew nuts leaving their oil and making them unusable.
3. Sieve if you want to, or just skip it. Small bits of cashews just give the kaju katli a rustic feel and they are really not very noticeable in the end product.
4. If you have some large chunks of cashew nuts that just won't grind fine enough, add as little water as possible and blend them to a puree.
5. You need the sugar syrup at the right consistency. Use the water bowl trick mentioned in the video and the recipe to check for the right consistency.
6. If the sugar syrup has gone beyond the required consistency and the dough looks brittle and forms hard lumps after removing from heat, allow it to cool a little, and then pulse it in the mixer until all lumps are broken and you get a fine powder. Knead this powder along with milk or water to get a smooth dough.
7. You have to knead the dough while it is still hot. Use gloves if required.
8. Do not knead the dough too much, it will release its oil and while it is still edible, the kaju katli will not have the same mouthfeel as the store bought ones.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Kaju Barfi Recipe | How to make Kaju Katli

Kaju katli or kaju barfi is a diamond shaped soft fudge made from cashew nuts. It is a popular Indian sweet. It can be made vegan.

Recipe Type:  Dessert
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     45 minutes
Total time:     55 minutes
Yield:                12-15

Ingredients:

1 cup Cashew nuts
0.5 cup Sugar
0.25 cup Water
Oil or Ghee for greasing

Method:

1. Powder the cashew nuts until fine. Use cashew nuts at room temperature, cashew nuts used directly from the fridge will not give you a fine powder.
2. If the cashews are not finely powdered, you can use a sieve and remove the big unground pieces. Use a medium sized sieve. Sieve and keep aside.
3. To make the sugar syrup, in a pan (preferably nonstick), add the sugar and water and cook on medium heat. The sugar syrup needs to reach one string consistency.
4. To check if the consistency of the sugar syrup, add a small drop of the syrup into a bowl of water. If the syrup dissolves in the water, then the syrup needs more cooking. If the syrup doesn't dissolve but forms a flexible string, then it is ready.
5. Add in the ground cashew nuts and mix until combined.
6. Continue to cook on low heat until the cashew dough becomes one mass.
7. Remove from heat and move the dough to a large plate. Allow it to cool for 2-3 minutes.
8. While the cashew dough is still hot, gently knead it for 2-3 minutes until it is smooth. Do not over-knead, else the cashew will leave its oil.
9. Grease the back of a plate and place the dough on it. Roll it out until the dough is around 5mm thick.
10. Cut the kaju katli into diamond shaped pieces. Allow to cool completely.
11. Using a butter knife, gently remove the kaju katli from the plate and store it in a cool place.
12. Serve Kaju Katli at room temperature.

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Shankarpole

Coconut Laddoo

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Lahsun Shev Recipe | Garlic Sev Recipe [Video]

Garlic Sev or Lahsun Shev is deep fried savory strings made of chickpea flour that has been flavored with garlic. Serve garlic sev as an evening snack during tea time. Garlic Sev is vegan.

In a hurry? Jump to Video or Jump to Recipe

So how have you guys been? I'm making an appearance after a gap of few weeks now.

For the first time, it is not because I was busy with work, but because I was on vacation. Finally!! The last real vacation that did not involve attending weddings or meeting family was when we went to Bali in 2017 and we were both craving some "us" time. This year we kept it local and visited North East India.

Before I went on vacation, I shared the recipe of the BEST CHOCOLATE CAKE ever!!! I hope you tried that out cause that's a keeper. But that cake, was what I wanted to make for Gee and Raj's birthday. They had asked me for totally different things.

Gee, not one with a sweet tooth and someone craving a certain savory for months now, asked me to make her Garlic Sev, the way they sell in Goa. She's been trying her luck to find something similar in Bangalore, but not succeeded. I thought I would attempt to make some for her. Whether it tastes exactly like the one she buys in Goa, it is up to her to tell, but I thought it was really really tasty and it was so simple to make.

Garlic Sev or Lahsun Shev is deep fried savory strings made of chickpea flour that has been flavored with garlic. The dough is very simple, just a few ingredients. The dough doesn't require any real kneading, just enough to combine all the ingredients together. Then you need a sev press or any press really that can shape the sev. Using the press, release the dough straight into the hot oil and deep fry until crisp.

The amount of garlic I used gives the sev a mild garlic flavor. To get a more prominent flavor, add more garlic.

Garlic Sev stores well for 1-2 weeks in an airtight container, but, I assure you it won't last that long for you to test. This thing is so addictive, it will be gone in a jiffy. Serve garlic sev with tea during tea times or just snack day long.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Garlic Sev Recipe | How to make Lahsun Sev

Garlic Sev or Lahsun Shev is deep fried savory strings made of chickpea flour that has been flavored with garlic. Serve garlic sev as an evening snack during tea time. Garlic Sev is vegan.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     30 minutes
Total time:     45 minutes
Yield:                One small jar

Ingredients:

1 cup Chickpea Flour (Besan)
5 to 6 Garlic cloves
0.25 tsp Asafoetida (Hing) (Use gluten-free hing)
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 Tbsp Oil
Salt to taste (Curd)
Oil for deep frying
Water as required

Method:

1. Blend the garlic, asafoetida, red chilli powder, turmeric powder, salt and 1 Tbsp oil with a little water into a smooth paste. The mentioned amount of garlic gives a very mild flavor, add more garlic for a more prominent garlic flavor.
2. Take the chickpea flour/besan in a large bowl and add the blended garlic masala.
3. Knead until combined. Add more water if required. If it is too sticky, add a little more chickpea flour/besan. Adjust salt or red chilli powder as required.
4. Take a chakli press or a sev press and select the sev plate of the thickness you desire. Grease the plate and the press.
5. Add in a portion of the dough to the press and stuff it in tight.
6. Heat oil for deep frying.
7. Once the oil is hot, press the sev directly into it.
8. Allow the sev to cook for 1-2 minutes on medium heat, then flip it.
9. Cook for 4-7 minutes until crisp and lightly browned.
10. Remove from heat and either place it on an absorbant paper towel or a collander.
11. Once the sev has cooled completely, gently break it into smaller pieces.
12. Store in an airtight container so that sev remains crisp.

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