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Sunday, 2 July 2017

Potato Sev


2 big potatoes
1 1/2-2 cups gram flour/ kadalamavu
1/2-1 tsp chilli powder
1/4 tsp asafoetida
salt to taste
oil for frying

  1. Boil the potatoes, peel and mash it well without any lumps.
  2. To the mashed potatoes, add gram flour ( first add 1 1/2 cup), chilli powder, salt and asafoetida and mix well.
  3. Then knead it well using hand to a soft dough. Add the gram flour if needed.
  4. Heat oil in a pan on medium high heat. Fill the idiyappam / string hopper maker, fitted with smallest hole attachment with the dough.
  5. When the oil is hot, press the dough into the oil in a circular motion. Don't overcrowd the pan.
  6. Fry it on medium flame till it turns golden brown on each side. Take care not to burn the sev. 
  7. Repeat the same process until all the dough is used.
  8. Then crush/ break the sev gently into small pieces with your hand. 
  9. Allow it to cool completely and store it in an airtight container...
  • The dough will be little sticky...
Recipe Source: Magic Oven

    1 comment:

    1. love aloo bhujia...yummy crispy,can munch the whole day :)


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