Chick Pea Sev Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · India

Chick Pea Sev

From Dorothy McNett's Recipe Book at

3 cups plus 3 tablespoons chick pea flour
1/4 teaspoon ground turmeric
2 teaspoons cayenne pepper
2 1/2 teaspoons fine sea salt
1/2 cup peanut or other oil
1 cup water

peanut oil for deep fat frying

Whisk together the flour, turmeric, cayenne, and salt in a batter bowl. In another bowl, combine the oil and water. Add the liquids to the flour mixture and mix and knead by hand to form a soft, sticky dough. Set aside to rest for 15 minutes. Heat the oil for frying in a pan or wok over medium heat to 365 degrees. Oil your hands. (not with the hot oil, but just a bit of oil from the bottle!) Make a lemon sized ball out of the dough and put it into the potato ricer. When the oil is hot, hold the potato ricer over the oil and push the noodles so that they fall into a continuous stream and cover the surface in a single layer. Let this layer fry for 15 seconds and turn over, until the noodles are crisp but not browned. Remove with a slotted spoon onto paper towels. Repeat until done. Serve as an appetizer. Great with hot and spicy dips, as well.

Recipe created 1997-05-03.

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