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Sev and Bhel Puri (Crispy Noodles and Rice with Salad)

Make Sev and Bhel Puri (Crispy Noodles and Rice with Salad) at home with Sev Masala, Besan Or Chickpea Flour, Asafoetida Powder, Ground Turmeric, and Cayenne Pepper. Serves 8. Scale it up or down for the number of people at the table.

Ingredients

• Sev Masala
• 3 cup
• 1/2 tsp
• 1/2 tsp
• 2 tsp
• 2 1/2 tsp
• 1/2 cup
• 6
• 1 cup
• 2
• 1
• 1 tsp
• 2 tbsp
• 1/2 cup

Method (preview)

1. 1

   Mix the besan, asafoetida, turmeric, cayenne and salt in a bowl.

2. 2

   In another bowl or pitcher beat the oil with some water (unfortunately this recipe neglects to say how much water); then drizzle it gradually over the dry ingredients, mixing and kneading to make a soft sticky dough.

3. 3

   Divide into 3 portions; cover and chill for 20 minutes.

4. 4

   Fill a wok or saucepan one-third (1/3) full of peanut oil and heat to 350F (180C) or until a cube of bread browns in 30 seconds.

5. 5

   Fry for 30 seconds; remove with a slotted spoon, then drain on crumpled paper towels.

6. 6

   Continue until all the dough has been cooked, then cool well.

7. 7

   Next, roll pea-sized balls of the second portion of dough; deep-fry for 3 minutes, then drain.

8. 8

   Roll similar sized balls of the third portion and flatten into 2-inch (5 cm) disks.

9. 9

   Prick all over with a fork; deep-fry for 3 minutes, then drain.

10. 10

    For an instant snack, toss together all the Bhel Puri salad ingredients except the rice.

11. 11

    Heat a dry skillet until very hot.

12. 12

    Add the rice and heat, shaking it, until it pops and becomes crispy and brown.

13. 13

    Cool and add to the Sev mix.

14. 14

    Serve separate bowls of all the different sev, salad and your choice of chutneys.

15. 15

    Provide spoons so people can mix their own just before eating, otherwise the sev becomes soggy.

16. 16

    From Street Food by Clare Ferguson. Time-Life Books; 1999.

17. 17

    ISBN 0-7370-0030-9

18. 18

    MC format by Hallie. Untried.