Thick Nimbu Sev Recipe - Sev prepared with lemon juice.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : gram Flour, Carrom Seeds

Cuisine : Fusion

Course : Snacks & Starters

Thick Nimbu Sev

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Thick Nimbu Sev Recipe Card

Thick Nimbu Sev
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Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Thick Nimbu Sev

  • gram Flour 4

  • Carrom Seeds 1 teaspoon

  • Turmeric powder 3/4 teaspoon

  • Soda bicarbonate a pinch

  • Sugar 1 teaspoon

  • Salt to taste

  • Lemon juice 2-3 tablespoons

  • Oil 2 tbsp + to deep fry

Method

Step 1

Dry roast carom seeds and powder coarsely. Sieve gram flour and add carom seed powder, turmeric powder, soda bi-carbonate, sugar and salt.

Step 2

Make a well, heat two tablespoons oil and pour onto the flour. Rub in the oil and knead semi-stiff dough using the lemon juice and some water if required.

Step 3

Fill portions into sev maker with medium-holed disc and press into round jalebi shaped roundels on a greased paper.

Step 4

Heat sufficient oil in a kadhai and gently slide these roundels into it. Deep fry till golden and crisp.

Step 5

Drain onto an absorbent paper. Store in an airtight tin when cool.

How to make Thick Nimbu Sev

Step 1

Dry roast carom seeds and powder coarsely. Sieve gram flour and add carom seed powder, turmeric powder, soda bi-carbonate, sugar and salt.

Step 2

Make a well, heat two tablespoons oil and pour onto the flour. Rub in the oil and knead semi-stiff dough using the lemon juice and some water if required.

Step 3

Fill portions into sev maker with medium-holed disc and press into round jalebi shaped roundels on a greased paper.

Step 4

Heat sufficient oil in a kadhai and gently slide these roundels into it. Deep fry till golden and crisp.

Step 5

Drain onto an absorbent paper. Store in an airtight tin when cool.

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