Ponk Vada, Besan Sev and Nimbu Pani

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

• 0.5 cup Lime Juice (from about 4-5 medium limes)
• 4 tbsp Sugar (adjust to taste)
• 4 cup Chilled Water
• 0.5 tsp Kala Namak (also known as black salt)
• 0.25 tsp Salt
• 0.5 tsp Roasted Cumin Powder (optional, for a savory depth)
• 8 sprig Mint Leaves (for garnish)
• 2 cup Ice Cubes (for serving)

Instructions

1. 1

   In a large pitcher, combine the fresh lime juice, sugar, kala namak (black salt), regular salt, and roasted cumin powder (if using).

2. 2

   Pour in about 1 cup of the chilled water and stir vigorously for 1-2 minutes, or until the sugar and salts have completely dissolved. This creates a flavorful concentrate.

3. 3

   Add the remaining 3 cups of chilled water to the pitcher and stir well to combine everything.

4. 4

   Taste the nimbu pani and adjust the seasonings if necessary. You may add more sugar for sweetness, lime juice for tartness, or a pinch more salt to balance the flavors.

5. 5

   Fill serving glasses with ice cubes. Pour the prepared nimbu pani over the ice, garnish with fresh mint sprigs and a thin lime slice, and serve immediately for the most refreshing experience.