But we love our namkeen, right? So what's the best way to satisfy our cravings without consuming those extra preservatives which do no good for our health and body? Yes of course, make it at home !! No trust me, it's easier than it seems. You just need a kitchen press and some basic ingredients found in every household and you are done ! Let's move over to the recipe..
This is the kitchen press I have used for making this namkeen sev and I have used the second jali from the right, the one with small round holes.
Besan (chickpea flour): 1 cup
Salt to taste
Asafoetida: 1/4 tsp.
Peppercorns: 1 tsp.
Oil for frying
Water for making dough
- Take the besan in a wide bowl and add salt and asafoetida. Keep aside.
- Dry roast the peppercorns and crush in a mortal pestle. Add to the chickpea flour in the bowl.
- Now slowly add water and make a dough which is not too hard but not in a flowing consistency as well.
- Now open the kitchen press and wash well. Insert the dough and close with the 'jali with rounds' tightly.
- Heat the oil on medium high flame and when the oil is hot, slowly start to press the handle to the kitchen press so that the dough is extracted from the bottom directly into the hot oil.
- Add the dough in batches (depending upon the size of your vessel) and let it fry and keep turning the sides so all the namkeen sev will turn crispy from all sides.
- Drain the oil and take out the whole namkeen on kitchen papers with the help of a slotted spoon. Let cool completely and store in an air tight container at room temperature.
- This will make a wonderful snack at tea time; or better still, munch away the crispy goodness anytime you like without worrying for the preservatives.