Tikha Sev

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Tikha sev. One of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Tikha sev is one of the most well liked of current trending foods on earth. It's easy, it's quick, it tastes yummy. It's appreciated by millions every day. Tikha sev is something which I've loved my entire life. They're nice and they look wonderful.

Many things affect the quality of taste from Tikha sev, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tikha sev delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to prepare a few ingredients. You can have Tikha sev using 9 ingredients and 7 steps. Here is how you can achieve it.

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This is my mother in law's recipe of making tikha sev. The taste of this sev is medium spiced and the texture is crisp. sev can be served as a tea time snacks.

Being a fried snack, sev has a good shelf which can extend a couple of months. But do make sure to store them in an air-tight jar.

You will require a chakli press for making this sev. the discs with medium holes will be required for this sev. The spices can be adjusted as per your taste and preference.

Ingredients and spices that need to be Get to make Tikha sev:

1. 1 cup besan
2. 1/8 teaspoon turmeric powder (haldi)
3. 1/2 teaspoon red chili powder (lal mirch powder)
4. 1 pinch asafoetida (hing)
5. 1/2 teaspoon salt or add as required
6. 1 pinch baking soda, optional
7. 2 tablespoons hot oil to be added in the dough
8. 2 tablespoons water to be added in the dough or add as required
9. 2 cups oil for deep frying

Steps to make to make Tikha sev

1. Making Dough For Sev
   
   Measure and keep all the ingredients ready for the sev. Sieve the besan and keep aside.
   Add the sifted besan in a mixing bowl or pan. Add all the spices like - teaspoon turmeric powder, red chilii powder, asafoetida. Also add salt as required. If you are using baking soda then add it now.
   Mix everything very well. Make a small depression in the center of the flour. Keep aside.
2. Heat 2 tablespoons oil in a small pan.
   Now pour the hot oil in the center.
   Allow the oil to cool. Once the oil has become warm, then rub the oil with the flour mixture.
   Mix well, that the entire mixture should appear like bread crumbs.
   Then add 2 tablespoons water and begin to knead.
3. The dough should be soft and smooth. If the dough becomes sticky then add some gram flour and knead again. If the dough is dry or hard, then add a few teaspoons of water.
   Cover the dough with a damp cloth and keep aside for 10 to 12 minutes.
   After 10 to 12 minutes, remove the damp cloth and knead again for a minute.
4. Making Besan Sev
   
   For making the sev, you will require the discs with medium holes. Grease the chakli moulds and the discs with little oil.
   
   Place the greased disc towards the bottom of the cylindrical sev maker.
   
   Rub a bit of oil in your hands. Take a part of the dough and roll it into a log and gently place in the sev maker. Cover the sev maker with the lid.
5. Frying Sev
   
   Heat 2 cups of oil in a pan or kadai. The oil has to hot before you fry the sev. You can do a small test by adding a piece of dough, if it rises gradually and steadily. Then the oil is hot enough.
   
   In the hot oil, directly press the sev maker to make sev. Move in a circular motion so that sev is equally distributed.
   
   The oil will sizzle as soon as it comes in contact with the sev.
6. Once the base has turned golden and become crisp, then gently turn over and fry the other side.
   
   Fry until the color changes to golden and the besan sev becomes crisp and the oil stops sizzling.
   
   With a slotted spoon remove the fried besan sev from the oil.
   
   Place the fried sev on paper towels to absorb excess oil.
7. Repeat the same with leftover dough. Once they come to room temperature, then break the sev. Store into an air-tight container. The sev should last for about a month.
   
   Serve the tikha sev as a tea time snack.

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So that is going to wrap this up for this special food Recipe of Ultimate Tikha sev. Thank you very much for your time. I'm sure you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!