ACK 8.16: Sevian

Sevian

Chick-pea-flour noodles

Sevian is one of India's favorite snacks. It is sold virtually everywhere, in different shapes and different mixtures. Sevian may be eaten plain or as a garnish on a vegetable dish or salad. It is also delicious mixed with raisins and toasted nuts. The only problem is stopping after one handful.

Preparation and cooking time: 25 min

2 cups (200 g) sifted chickpea flour
1/2 teaspoon cayenne pepper
1 teaspoon turmeric
1 1/2 teaspoon salt
1/2 cup (125 ml) cold water
ghee or vegetable oil for deep-frying

Mix together the chick-pea flour, spices, salt, and cold water to make a smooth, thick paste. Heat the ghee or oil over medium heat. Beat the paste a few seconds. Then use a spatula to force a spoonful of paste through a large-holed colander into the ghee. Now run the spatula over the bottom of the colander to scrape any remaining batter back into the bowl. Force another spoonful of paste through the holes into the ghee. Repeat until the surface of the ghee is covered with noodles. If the paste is too thin and falls in elongated drops instead of noodles, thicken it with more chick-pea flour. Turn and fry the noodles until only slightly browned-they will continue to darken after being removed from the ghee. Drain.

You can also use a cloth icing bag with a small hole to make spirals or loops. If these noodles are too large, you can break them into pieces after they drain.

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