Kara Sev / Sev another version

When you read this blog, you might wonder why I make all these things at home. I have a reason. No, couple of reasons. One - I am a foodie and I want to keep on making food and that is my escape. Second - I don't like the use of preservatives in processed foods. It can be cake or cookies or deep fried Indian snacks. My question is if a loaf of bread that I bake goes bad in 4 - 5 days, how come the loaf of bread that I buy from the store has an expiration date of more than a week and sometimes couple of weeks? The bread was not even baked that day.

My younger one loves these fried snacks with sambar and rice or rasam and rice. I don't encourage eating this all the time, but when that is one of the ways she eats food without any issues, I cannot say "No" to her for this. When pressed for time, we have bought these snacks from the Indian store and more than couple of times, I have thrown them into trash because of the rancid smell. As long as I am happy making these and my kids get fresh and clean stuff, I shouldn't complain. Right?

This recipe is adapted from a very old book that I have (which is a photocopy and I don't even know the author's name). The recipes in that book are in unknown measurements and I made up my own.

Ingredients: (All measurements in standard measuring cups and spoons)
Chick Pea flour/Besan - 4 1/2 cups
All purpose flour / Maida - 1 cup
Salt - 1 TBSP or to taste
Red Chilli powder - 2 tsp or more per taste
Shortening/Hot Oil/Ghee - 4 TBSP
Baking Soda - 1/4 tsp
Hing - a big pinch (optional)

Oil for deep frying

Method:
In a bowl, combine flours, salt, chilli powder, baking soda, hing if using. Add shortening or ghee or hot oil and mix well. Add enough water to make a soft dough. Heat oil in a frying pan. When it is moderately hot (350 F - 375 F), press the dough into hot oil using the multiple perforated disc (Use the medium one, not too small and not too thick). Fry till crisp turning once. Drain on the paper towel. When cool enough to handle, crumble by hands and store in an airtight container when completely cool.

Notes:
You can add some ajwain/carom seeds or omam to this dough to make 'Ompodi/Ompudi'

Enjoy!!