Fine Sev or Bhujia:
Besan atta 250 gms
Red chillie powder 2 tsp
Ajwain powder 2 tsp
Salt 2 tsp or as per taste
Oil for deep frying
Method:
Take a container and mix all the ingredients with warm water and make it into a soft dough (paste-like)
Take a muruku mould and place the fine hole disc in it. Put the dough little by little and press it into the hot oil in the kadai. Thin long string like will flow out of the muruku mold. Take a ladel with holes in it and fry the sev turning it both sides. Remove it and place on a tissue in order to absorb the extra oil.
When the it is cool, it can be stored in an air tight container and eaten as a snack or time pass.
