Lasun Shev as called in Marathi language, are basically, garlic flavoured savoury sweetmeat made from besan/chickpea flour and some spices and garlic. Though such snacks are nowadays available throughout the year, they are mandatory during festivals, especially during Diwali!
Diwali, the festival of lights is celebrated throughout India with great aplomb! Every house is lit up with diyas and lanterns. The house is surely decorated with a rangoli near the door, either with colours or just flowers! And in every community which celebrates Diwali, sweetmeats are surely prepared or nowadays bought from stores, as per their own customs and traditions.
One such savoury dish which is generally loved by many, is Sev/Shev. This dish is mostly prepared without garlic and can be either made into thin shev or thick ones. I have avoided using baking soda and have used hot oil for mohan which results in crispy shev and not stiff ones! Here, I have prepared the thick variety with garlic flavour for a change from the regular!
Here’s the recipe for Lasun Shev….
Prep Time : 15 min
Cooking Time : 30 min approx
Serves : 10 (yields 4 cups Shev)
Cup Used : 200 ml
- 2 cups Besan (Chickpea Flour)
- 1 tsp Turmeric Powder
- 1 1/2 tsp Bedgi Red Chilli Powder
- 1 tsp Kashmiri Red Chilli Powder
- 1/2 tsp Carrom Seeds (Ajwain/Ovaa)
- 1/2 tsp Asafoetida (Hing)
- 3 tsp Garlic Paste (15 Garlic Cloves/Lasun/Lehsun….approx)
- 2 tbs Hot Oil…. For Mohan/Moan
- 1 1/2 – 2 tsp Salt…. To be adjusted
- Black Salt/Sanchal Namak For Sprinkling On The Shev
- 1/2 cup Water… To be adjusted
- Oil for frying the Lasun Shev
- To make Lasun Shev, first assemble all mentioned ingredients in a mixing bowl, except the black salt, oil and water and mix them together.
- Heat a small kadhai and add 2 tbs Oil to it. When it heats up, add it to the mixing bowl.
- Carefully mix it with the other ingredients. Slowly rub it to get crumbs like mixture.
- Now start adding the water, using only 1/4 cup in the beginning.
- Mix well, kneading slightly and check salt at this stage. Adjust if required.
- Now add the remaining water, little at a time and knead to get a stiff dough. Keep the remaining water aside to soften the dough later.
- Cover the dough with a wet cloth and set aside till further use.
- Heat a kadhai and add oil to it for frying the Shev.
- Take some dough and soften it slightly just like a paratha dough, using very little water. Grease the shev mould and fill the dough into it, till the top.
- When the oil heats up, reduce the heat and let cool slightly.
- When the temperature of the oil is slightly reduced, press out one batch of the shev, moving the mould in circular motion.
- Fry on low flame for about a minute and then increase the flame to medium. Flip the shev and fry on medium flame on both sides till you get a golden colour.
- Drain the shev from the oil and transfer to an absorbent paper.
- Immediately sprinkle some black salt on it. This gives it a delicious flavour.
- Repeat this process for all the dough to get crispy Lasun Shev.
- Each time it is advisable to soften only the required quantity of dough to be filled in the mould. The rest should be kept covered till further use.
- Crumble the cooled shev rounds with both hands and transfer to an airtight container.
- Serve these deliciously crispy Lasun Shev on Diwali or any other festivals or as snacks in general!
- Will taste great when added to Aambat Goad Pohe or Masala Phov.