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Articles: Recipes | Potato Sev
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| Ingredients: | | | | | Potatoes | : | ¼ kg (boiled and peeled) | | | Bengal Gram Flour | : | 50 gm | | | Ajwain | : | ¼ tsp | | | Shah Jeera | : | ¼ tsp | | | Red Chillies Powder | : | ¼ tsp | | | Turmeric Powder | : | ¼ tsp | | | Asafoetida | : | a pinch | | | Soda Bi Carbonate | : | a pinch | | | Vanasspathi or Ghee | : | 3 tsp | | | Salt | : | to taste | | | Lemon Juice | : | 1 tsp (optional) | | | Oil | : | for frying | | |
| | Preparation: | | | | Grind the boiled potatoes into a very smooth paste. Do not add water. Take bengal gram flour into a bowl. Heat ghee and pour it over the flour and make it into a thick paste adding enough water. | | | | Add boiled potatoes, powdered ajwain, jeera, red chilli powder, salt, lemon juice, asafoetida and turmeric powder and make a stiff dough. Make orange size balls from the dough. | | | | Heat oil in a heavy bottomed pan. Put a potato mixture ball in the sev mould and hold it over hot oil. Press the mould to pass the dough through sev seives, in circular motion. Deep fry till the sev turns slight golden brown in colour. Store in air tight containers. | | |
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