#chanachur

Spicy mixture namkeen is a namkeen which is made up of the mixture of many spices and ingredients.

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Take the ½ cup of chickpea flour in a bowl and add 1 tsp of oil, salt less than the ¼ of tsp. Prepare the smooth paste by adding a small portion of the water in it. To prepare this amount of paste more than ¼ cup of water is utilised.

To prepare the sev, take ¼ cup of chickpea flour in a bowl. Add 1 tsp of oil, less than ¼ tsp of salt and the ½ pinch of the baking soda. Prepare the dough out of it by mixing all the ingredients properly and adding 3 tbsp of water to it.

Preheat the oil in a wok to fry the boondi. After, a while add 2-3 drops of paste into it to check the temperature of the oil. In case the boondi starts floating on the surface of the oil in the wok, it indicates that oil is as hot as it is required. Hold a ladle above the wok and start adding the paste over it. The boondi will itself move into the oil from the holes of the ladle.

Fry the boondi in the hot oil until it is golden brown in colour. Boondis are fried and they appear crispy. Filter the boondi out of the oil using a strainer. Place the strainer on the plate so that extra oil moves in the place. Prepare the boondi out of the remaining paste in an exact way.

Take the chickpea dough and place it on the ladle, apply some oil on your palms and put some pressure on the ladle so that the dough starts moving out of the hole of the ladle. Fry the sevs until they are golden brown.

Take out the fried sevs out of the wok using the strainer and place them on the plate.