Tikhat Shev

What do you need

3 cup Besan/Chickpea flour

2 & 1/2 tbsp oil 1 tsp red chili powder

1/2 tsp carom seeds,crushed 1/2 tsp cumin powder 1/4 tsp asafoetida (Hing) 1/4 tsp turmeric powder

salt to taste

Oil to deep fry What you need to do

• Sieve the besan to avoid any lumps.
• Take 2 & 1/2 tbsp oil in large bowl.Add salt ,red chilli powder,carom seeds cumin powder,asafoetida, turmeric.
• Add 2 tbsp water in it and beat it vigorously with beater or spoon for few minutes It helps to make shev lighter and more crispy.
• Then add besan in above mixture and mix it well.
• Add sufficient amount of water and prepare a medium soft dough.
• Cover this dough with lid and allow to rest it for 10-15 minutes.
• After 10 minutes ,take a shev maker and grease little oil inside it.
• Wet palm with water and take some portion of dough in palm.Fill it properly in the shev maker and close the shev maker.
• Heat oil in a pan on medium flame.
• Prepare a shev directly in hot oil with Shev maker.
• Deep fry shev on medium flame till become crispy.
• When shev becomes crispy allow to drain oil and transfer it on kitchen paper.
• Deep fry all batches in same way.Crispy masala shev is ready.
• Allow to cool at room temperature and then store it in dry airtight container.

Sweet Wheat Sharkarpali

 What do you need

3 cups whole wheat flour(atta)

1 cup sugar

1 cup water

3/4 cup ghee

1/8 tsp salt

1/2 tsp cardamom powder

oil for deep frying

What you need to do

• In a pot,add the water,sugar,ghee and let it simmer until the sugar dissolves completely.
• Transfer this mixture to a large plate to cool.
• When the mixture is warm,add the salt and cardamom powder.Mix everything well.
• Add the wheat flour in batches and mix till the mixture form a dough ball.
• Let this rest for 15 mins.
• Divide this dough into 6 small balls.Take one of this ball and roll it out into a thick chapati.Cut small squares out of the dough by making horizontal and vertical cut on this dough 1/2 inch apart.
• Spread these squares on a plate and let them dry for 15 mins.Repeat this process with other dough balls.
• Heat oil in a kadhai,when hot ,reduce the heat to medium and fry these squares in batches for 6-8 mins or until they are light golden.Drain and transfer onto a tissue paper.
• Let the cool completely before storing into an airtight container.