SHEVO /SEVIA

October and November months are full of festivals. We have Dussehra, a long 10 days festivals, following that we have Diwali. Diwali is nearing, I thought I should prepare some special  savoury and sweets. This Shevo is made of Besan and it is served along with upma, is very popular in Konkani households. The recipe is simple and no much time is required.

SHEVO /SEVIA

WHAT YOU NEED :

Besan / Chana powder - 1 cup

Asafoetida

Salt - 1/2 tsp

Chilli powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Hot oil - 1 tbsp

Water - to make dough

SHEVO -- THE CLOSER VIEW...

SHEVO

HOW TO MAKE :

Take a mixing bowl. 

Add in besan, chilli powder, little asafoetida, salt and turmeric powder. Mix well.

Then add a tbsp hot oil and mix.

Now adding water little by little make a soft and smooth dough. It should be firm but soft.

Then Heat oil in deep bottomed kadahi.

Now take a shevo machine, which has thin holes, put some dough in it. 

When the oil is hot, press shevo machine directly in to the oil and pressing and turning your machine, spiral way, to make thin round shape.

Fry on medium heat. Turn the shevo with tongs and fry well.

When the bubbling stops your shevo is ready to take.

Transfer it on the paper.

When it comes to room temperature, store in a airtight container.

Serve Shevo / Sevia as snacks.