350 grams Potatoes / Aloo boiled
2 cup Gram flour / Besan
a pinch Cloves / Lavang powdered
1.5 tsp Dry Mint / Sookha Pudina
1.5 tsp Red Chilli powder / Laal mirch powder
1/4 tsp Asafoetida / Hing powder
1/3 tsp Turmeric Powder / Haldi Powder
1 tsp Salt / Namak
Boil, peel and grate the potato with a fine grater.
In a bowl take the grated potato and mix all the spices in it.
Add the gram flour and mix it properly.
It should form a soft and smooth dough.
Now grease a sev maker or kitchen press
Attach the thin or medium thickness sized disc/plate to the kitchen press.
Make a log of the dough and and fill it in the kitchen press.
Heat enough oil in a wide and deep pan.
Now press the sev directly in the pan by pressing the dough through the kitchen press.
Let it cook on medium heat from one side. Do not stir it in between.
When it becomes slightly crisp then flip it over carefully .
Now let it cook from other side till golden and crisp.
Drain on a paper napkin and let it cool down completely.
Then crush them slightly to make small pieces.
Store in a air tight jar.
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