Snacks Recipes - Dalmod

Ingredients

Sev

• 150g/5 oz gram flour

• 10ml/2 tsp oil

• 2.5ml/1/2 tsp garam masala

• 2.5ml/1/2 tsp ground red chili

• 2.5ml/1/2 tsp tymol seeds

• salt

• 100ml/3 1/2 fl oz tbsp lukewarm water

• oil for deep-frying

Chevda

• 100g/4 oz flaked rice

• oil for frying

Chick peas (garbanzos) or lentils

• 100g/4 oz chick peas (garbanzos), soaked overnight

• oil for deep-frying

Cashew nuts

• 100g/4 oz cashew nuts

• oil for deep-frying

Peanuts

• 150g/5 oz fresh shelled peanuts

• oil for deep-frying

Tarka

• 15ml/1 tbsp oil

• 5ml/1 tsp mustard seeds

• 5ml/1 tsp garam masala

• 5ml/1 tsp ground roasted cumin

• 2.5ml/1/2 tsp ground red chili

• salt

• 150g/5 oz raisins

• 15ml/1 tbsp sugar

• 5ml/1 tsp acid

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Method:

1. To make the sev, place the flour in a bowl, rub in the oil then mix in the spices and salt. Gradually work in the water to a smooth batter. Heat the oil. Using a sev machine or an icing bag, slowly drop a long strip of the batter into the hot oil and fry until light golden brown. Remove with a slotted spoon, leave to cool then break into 2.5cm/1 in pieces.

2. To make the chevda, heat the oil and place handfuls of the flaked rice into the hot oil. Immediately turn them over and take them out. To cook the chick peas, heat the oil over a high heat and fry the chick peas until crispy and golden brown. Chick peas tend to pop so cover the pan while frying0

3. To cook the cashew nuts, heat the oil over a medium-low heat and fry the nuts until golden brown. To cook the peanuts, heat the oil over a medium heat and fry the nuts until crispy and golden brown.

4. To make tarka, heat the oil and fry the mustard seeds until they start crackling. Stir in the ground spices, salt and raisins. Remove from the heat and leave to cool slightly, then mix in the sugar and citric acid. Add all the cooked ingredients and mix thoroughly. Cool and store in an airtight container for up to 2 weeks. Serve at tea or as a nibble with drinks.