Diwali faral recipes - Shev

So Diwali is just round the corner and as promised bringing our first post of Diwali faral series.

Here’s wishing all my readers a very very Happy & Prosperous Diwali !!!

When I see the Diwali celebrations today from the one’s I spent as a child, I feel like there is so much missing today. I miss the diwali where people in every house would be busy making snacks, sweets, rangolis, visiting each other and sharing the mithai, snacks etc. The mood and the atmosphere all around would be electrifying. Today everybody is so busy in their lives, that Diwali has just become symbolic. Puja is performed on the main day. People get dressed in fancy clothes and then sit in their own individual apartments watching TV.

And that’s when I had this thought that instead of buying all Diwali snacks, why not people revisit the old tradition and try a few at home. Why not revive the traditions we learnt from our ancestors.And from there I thought of sharing one simple snack recipe each day for 3 to 4 days. So here comes the first one and a very simple one. Our spicy Indian Shev.

Preparation time – 45 to 60 mins

I have given the quantity I used and you can see the amount of Shev I prepared from 500 gms of Besan. It's a lot. So if you are a beginner, I would recommend that you start with 100 or 200 gms of Besan. Accordingly reduce all other ingredients in the same proportion. Also read the recipe once before you start the work.

Difference between tsp and tbsp is given below (You can refer google to compare)

1. tsp – teaspoon

2. tbsp – tablespoon (1 tbsp almost equals 3 tsp)

Ingredients –

1. 500 gm Besan (Gram flour)

2. 1/4 tsp Hing (Asafoetida)

3. 4- 5 tbsp Chilli Powder

4. 1/4 tsp turmeric powder

5. 1 1/2 tsp Coriander powder

6. 2 tbsp Hot oil

7. 1 cup room temperature water

8. 1 tbsp Ajwain ( If you are making thick Shev, crush the ajwain with hand and add it.For very thin Shev, boil 1 tbsp ajwain in small quantity of water and filter out the ajwain. Now add that water while making dough.The reason to do this is that ajwain gets stuck in the jalis while making very thin Shev and the batter might not come out of the maker.)

9. Salt to taste. Approx 2 tbsp

Procedure

1. Take Besan in a nice big bowl or pan.

2. Add Hing, Ajwain,Red Chilli Powder, turmeric powder,Coriander powder, Salt to it.

3. Now add hot oil to it. Hot oil helps to bring the crispness.

4. Now mix well with both hands and start adding water.

5. Add little water each time and keep mixing. You will see the consistency in the video. Its not very thin. I used 1 cup water for 500 gms of besan.Taste your batter once to make sure salt and other ingredients are fine. Because you still have a chance to fix things.

6. Make sure you have the Shev maker with the correct size jali fitted.

7. Now apply water on your hand and take some batter and add it in the shev maker. This step will be a bit messy.

8. Heat the oil for frying in a Wok. Once the oil is hot, directly start dropping the shev from the maker in the wok filled with hot oil.Gas flame should be at medium-high.

9. Let the shev get fried well from both sides and remove and place it on a tissue paper.

10. The thin shev will not take long to get fried. Be careful of your flame, else the Shev might turn out to be black.

Watch the full video below.