Diwali is incomplete without sev in my parents’ home, my mom
always use to prepare sev with lots of variation as my father is a diehard fan
of sev. Lasooni Sev is an easy and
delicious snack recipe for Diwali or works great as tea time snack to normal
sev but here we add fresh garlic to add wonderful garlic flavour to crunchy
sev. These should be fried on medium heat and chilli powder can be added
according to taste and spice level. These sev are very easy and quick to make
and also stay good for long time. Crispy sev not only make good snack by itself
but also used in most of the chaat items. These crunchy sev has a delectable
garlic flavour and is best enjoyed as snack with chopped onion, tomatoes and
chillies tossed over the garlic / lasooni sev. The only issue with these yummy
sev is once you start munching it’s difficult to stop but then don’t eat too
much at one go as these are made from chickpeas flour and eating too much may
cause stomach upset, so be mindful. 
INGREDIENTS:
2 Cups Besan/ Gram Flour
10-15 Garlic cloves
1- ½ tablespoon Oil
½ teaspoon Cumin Seeds
¼ teaspoon Asafoetida
¼ teaspoon Turmeric Powder
1- ½ tablespoon Red Chilli Powder
1 tablespoon Kashmiri Red Chilli Powder [optional]
Salt as needed
Enough oil for deep frying
METHOD:
STEP 1 – Add cumin seeds, carom seeds and garlic in a mixer
pot or mortar-pestle and blend to make a coarse paste.
STEP 2 – Heat oil in a small tempering pan.
STEP 3 – In mixing bowl, add gram flour and add all ingredients in it and mix it well.
STEP 4 – Then pour the hot oil in it and mix it properly.
STEP 5 – Now add warm water slowly in small batches and make
semi-sift dough.
STEP 6 – While kneading, the dough will stick to your hands,
so use few drops of oil while binding.
STEP 7 – Grease sev making machine/ mould with some oil.
STEP 8 – Heat enough oil in a wide pan/ kadai on high heat.
When the oil is hot slow down the flame to low.
STEP 9 – Fill the mould with some dough, place small pieces
of butter paper on individual plates.
STEP 10 – Start making sev.
STEP 11 – Drop sev in hot oil and make the flame high.
- STEP 12 – Fry sev till golden colour and crispy from one side. Then flip gently with slotted spoon and fry from the other side.
- STEP 13 – When done, remove sev with slotted spoon and drain excess oil on tissue paper.
STEP 14 – Fry remaining sev like this.
STEP 15 – Cool them completely and then store them in air
tight container.
