Batata Poha, Besan Sev and Lemon Wedge

Ingredients

• 2 cup Besan
• 0.25 cup Rice Flour (for extra crispiness)
• 1 tsp Ajwain
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 0.25 tsp Hing
• 1 tsp Salt
• 2 tbsp Vegetable Oil (hot, for the dough (moyan))
• 0.6 cup Water (or as needed)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, sift the besan and rice flour. Add the ajwain, turmeric powder, red chili powder, hing, and salt. Whisk well to combine all dry ingredients.
   • Heat 2 tbsp of oil until it's quite hot. Carefully pour this hot oil (this is called 'moyan') over the flour mixture. Use a spoon initially, then your fingertips to rub the oil into the flour until it resembles coarse breadcrumbs.
   • Gradually add water, a little at a time, and knead to form a soft, smooth, and pliable dough. The dough should be soft and slightly sticky, not stiff.
2. 2

   Set Up the Sev Maker

   • Choose the disc for fine sev and attach it to your sev maker (sev press or sancha).
   • Grease the inside of the sev maker cylinder and the disc with a little oil to prevent the dough from sticking.
   • Shape the dough into a log and place it inside the greased cylinder.
3. 3

   Heat Oil for Frying

   • Pour the remaining 2 cups of oil into a heavy-bottomed kadai or deep pan. Heat over medium flame.
   • The oil should be moderately hot, around 175°C (350°F). To test, drop a tiny piece of dough into the oil. It should sizzle and rise to the surface steadily. If it browns too quickly, the oil is too hot; if it sinks, the oil is not hot enough.
4. 4

   Fry the Sev

   • Hold the sev maker directly over the hot oil. Turn the handle to press the dough out into the oil, moving in a circular motion to form a large, flat spiral.
   • Fry for 1-2 minutes on one side. You will notice vigorous bubbling. Once the bubbling subsides significantly, carefully flip the sev spiral using a slotted spoon.
   • Fry the other side for another minute until it is light golden and crisp. Avoid over-browning.
   • Work in batches to avoid overcrowding the pan, which can lower the oil temperature.
5. 5

   Drain and Cool

   • Once crisp, remove the sev from the oil with a slotted spoon, allowing excess oil to drip back into the pan.
   • Place the fried sev on a wire rack or a plate lined with paper towels to drain further.
   • Let the sev cool completely at room temperature. It will become even crispier as it cools.
   • Once cooled, gently break the sev spirals into smaller, bite-sized pieces.
6. 6

   Store

   • Store the completely cooled besan sev in a clean, dry, airtight container.
   • It will stay fresh and crispy for up to 3 weeks at room temperature.

Ingredients

• 2 medium Lemon (fresh and firm)

Instructions

1. 1

   Wash the lemons thoroughly under running water. Pat them completely dry with a clean cloth or paper towel. This removes any surface dirt or wax.

2. 2

   Optional but recommended: Firmly roll each lemon on your countertop for 15-20 seconds. This helps break down the internal membranes, making the lemon juicier and easier to squeeze.

3. 3

   Place a lemon on a cutting board. Using a sharp knife, carefully slice off the top (stem end) and the bottom (blossom end). This creates two flat, stable surfaces.

4. 4

   Stand the lemon on one of its flat ends. Slice it in half lengthwise, from top to bottom.

5. 5

   Lay each lemon half with the cut-side facing down. Slice each half lengthwise into two equal wedges. You will now have four wedges from the first lemon.

6. 6

   Repeat the process with the second lemon to get a total of eight wedges. Use the tip of your knife to flick out any visible seeds before serving.