Step-by-step
1
firstly, blend 1 tomato to a smooth paste without adding any water.
2
in a large bowl sieve 2 cup besan, ½ cup rice flour, ½ tsp turmeric, 1 tsp chilli powder, pinch hing and 1 tsp salt.
3
sieve well making sure there are no lumps.
4
further add 2 tbsp butter, ½ tsp carom seeds and mix well.
5
sieve the prepared tomato paste to get rid of skin and seeds.
6
mix well making sure everything is well combined.
7
add water as required and knead to soft dough.
8
take the fine holes mould and grease the chakli maker.
9
stuff in ball sized dough into the press.
10
further, press and spread the sev in hot oil forming a circle in the oil and make sure you do not overlap.
11
fry until it turns golden and crisp.
12
add in few curry leaves and allow to splutter.
13
drain over kitchen paper to absorb oil.
14
finally, break tomato sev into pieces and enjoy tea time snack.
Video
Notes
- firstly, increase or decrease the amount of tomato pulp depending on tanginess.
- also, adding rice flour gives crisp texture to sev.
- additionally, you can also add curd along with tomato paste to enhance tangy flavour.
- finally, tomato sev recipe stays good for a month when stored in an airtight container.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/tomato-sev-recipe-tomato-sev-namkeen/