Shev is a versatile Indian snack that is great on its own or goes well with chaats. One of my favorite shevs is that from Goa which is slightly different from the ones made in the rest of India. The shev is made with “tarvoli mirsango” or spicy chilies. No function in our house was complete without this spicy shev. Though this is not the recipe for the Goan shev, it is one that you can make easily and enjoy next time you decide to host a chaat night or just because. It might be one of the few Indian snacks that can be made quickly.
What you will need:
| Ingredients | Quantity |
|---|---|
| For the dough: | |
| Besan | 5 cups |
| Rice Flour | 1 cup |
| Turmeric | 1 tablespoon |
| Salt | 3/4 tablespoon |
| Asafetida | 1 teaspoon |
| Chili Powder (optional) | 1 teaspoon |
| Soak for 1 hour: | |
| Hot Water | 1 1/2 cup |
| Ajwain/Carrom Seeds | 2 tablespoon |
| Asafetida | 1 teaspoon |
| Oil | For Frying |
Prep time: 30 minutes
Cook time: 30 minutes
Servings: Makes around 1 kg shev
How to make it:
- Prepare the water for the shev ahead of time. Add ajwain and asafetida to hot water and let it sit for 30 minutes – one hour. Let it cool completely. This helps to prevent any digestive issues that may arise from the chickpea powder.
- In a mixing bowl, add the chickpea flour, rice flour, salt, asafetida, turmeric and 1 cup of hot oil. Give everything a mix.
- Strain the ajwain asafetida water and add that to knead the flour.
- The flour should come together so that you can form a ball.
- Heat oil for frying.
- Oil the insides of the shev maker or chakardato with the shev attachment.
- Add dough in the shev maker.
- Add the shev dough directly to the oil.
- Cook on a medium flame until it begins to turn light golden brown.
- Remove on a paper towel.
- Cool completely before storing it in airtight jars.
- Enjoy!