Friday, 25 October 2013

Lasun Shev |Garlic sev marathi recipe| lahsun karasev

There is nothing that beats fresh ,home made snacks. Sev is one of them.
A touch of garlic to the Sev gives it an amazing flavour.




Lasun shev is my favourite of all shev recipes.i have memories of enjoying this lasun shev at my thane aunts house with tea.

The crunchy sev has a delectable garlic flavour and is best enjoyed as snack with onion, tomatoes and chillies tossed over the garlic sev.
I love this garlic flavoured spicy sev very much 

This is prepared with the use of garlic. garlic along with spicy taste makes this combination a perfect one.
You can season this dish with any of your favorite spices.

Red chilly powder, Black pepper powder and clove powder make the sev spicy.
You can also add in cumin seeds (jeera) or carom seeds (ajwain) to the dough.Just make sure you roughly crush them before adding. 

you need a chakli press for making this shev
Make thick or thinner sev by using disc with big holes or small holes respectively.

Try and avoid whole spices if you are using the thinner sev disc as it is difficult to press the sev out of the chakli press and the spices get blocked

2 1/2 cups Bengal Gram flour (Besan)
1/2 cup  Rice flour
4 tsp hot melted Ghee /oil
2 tsp Red chili powder
1 tsp Ajwain/owa
1 tsp turmeric powder
5-6 small Garlic pods
Salt to taste (1.5 tsp roughly)
Oil, for deep frying


1.Heat 4 tsp oil on medium heat.

2. grind garlic to a smooth paste with  salt and some water if required while grinding.
 Strain it through a thin mesh strainer, press the paste with a spoon .Throw the pulp and reserve the strained water.

3.Mix together besan, rice flour, owa,turmeric, salt, red chili powder and the hot oil. Mix it with a spoon or with your hand till everything is incorporated well.chk for salt if required add accordingly

4 Now slowly add in the garlic paste water reserved in step 2 and start kneading it into a dough, similar to a chapati dough. knead it to a dough of soft texture.. Keep it aside for 15 -20 min.

5.Oil the chakli/sev press (sorya) from inside.use disc with big or small holes as per your wish. Heat oil in a big frying pan.once oil is hot Keep the heat to low-medium. 

6. Divide the dough into 2 cylindrical shapes and push the dough into the chakli press,keep remaining dough covered.

7. Press the shev press clockwise in circular motion over hot oil to make smaller circles and finish off when you come to center. Try to keep a single layer for even frying. Do not overlap, otherwise some parts will remain uncooked. {Safer alternative would be to press the shev on paper towels and then add in hot oil.}

8.Let the sev fry for few seconds. With the help of jhara (spoon with holes)  turn the sev over carefully. Fry for another 10 - 15 seconds. Remove sev from pan and place on a tissue paper to remove excess oil Start next batch. Make sure you do not brown the sev too much.

9.Once it is cooled down to room temperature you can store it in dry air-tight container. You can store it like the swirls or slightly crumble them while storing.
Serve it as a snack with tea/coffee.

Below is thin lasoon shev image


1.Be careful when you press the sev into the hot oil as oil can splash if press falls in oil.ensure your hands or the chakli press is not oily.Safer alternative would be to press the shev on paper towels and then add in hot oil.

2.preferably use flat pan to fry these, so you can fry a large batch at a time.

3.When you drop shev in oil, there will be a lot of bubbles. Once the bubbles start to disappear that means the sev is being cooked.once the bubbles subsides in the oil and then turn to the other side and fry again until you get golden in color. Don't wait too long for the sev to change color here. They might end up burning.

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