Saras Nylon Sev 200G - Indian Snacks Namkeen

Product Information

Grease the sev "press" with the smallest holes with little oil, transfer the dough into it, press it properly and cover it with the lid. I always prefer to make green chutney at home as store-bought ones don’t taste fresh and sometimes it has green food color in them. Use thin sev (nylon sev) for topping dahi puri preferably. But if it’s not available, then you can use other variety of sev too. Today I am sharing the plain sev recipe. But in the market, you will find many different flavored ones e.g. You can adjust the spices and amount of chutneys to your taste. If you prefer a slightly sweeter bhel, add more sweet chutney (Meethi bhel) and more green/red chutney for spicy bhel (Tikhi Bhel).

Place a portion of the potato filling and fold it. Deep fry the samosa until golden brown. Drain it on a Kitchen Paper.A couple of main elements can be made at home freshly or ahead of time (e.g. you can make chana masala and green chutney a day or two before and store them in the refrigerator). Tamarind date chutney: It adds a slightly sweet, tangy (chatpata) flavor. It is made from tamarind, dates, and jaggery.

Or alternately stir in chilli and garlic paste to room temperature water. Filter it and use to make the dough. Any spices like red chilli powder and ajwain should be fine. Samosa Chole Chaat is one of my favorite ways to enjoy Samosas too. Although it is categorized as an appetizer, I can have them for lunch as well as dinner too. Use Air fried Samosa for your chaat and you can enjoy them guilt-free too. The cook time is split into two different parts. Blanching the potatoes and then frying them with spices.And you can add your personal touches. Some raw mango slices or amchur powder, roasted chana dal, crushed papdi, other farsan, a squeeze of lemon and even some grated carrot.

Amount of spicy and sweet chutneys that you would add to your dahi puri would depend on how much sweet or spicy you want them to be.Bhel is ready!! Serve as is or garnished with more sev, masala chana dal, raw mango, pomegranate pearls, and cilantro Serving Suggestion

Sweet tamarind chutney: the other key chutney for any chaat is the tamarind chutney. Homemade version made with tamarind, jaggery, spices lasts quite a bit in the fridge and goes well with so many things like samosa. Step by Step Instructions

You will also require a chakli press for making this Sev. The discs with slightly larger holes will be required for this particular recipe. Although, I made a small batch while for documenting it for the blog post. But if you want to make for more number of people, scale the recipe accordingly. Press out thin strands of the sev into the hot oil, a few at a time and deep-fry on a slow flame till it turns very light brown in colour from all the sides. Drain on an absorbent paper. Incorporate them well and now slowly add the ½ cup of water on the required basis and knead the besan mix. Knead them like chapati dough. Use in making chaat like sev puri, sukha bhel, dahi puri. You can sprinkle over kachori chaat, ragda patties, aloo tikki chaat and so on. Use homemade chutneys, they add more flavor and personal touch compared to store-bought ones. You can easily make them in bulk and refrigerate or freeze them.