Crisp savoury Tikhat Shev for Diwali faral using a ready-to-cook spiced flour.
Before you begin: The exact ingredient ratios, resting times and frying instructions must be checked against your product pack. This draft is a general preparation guide and is not a replacement for package directions.
Ingredients
- Shree Siddhivinayak Tikhat Shev Ready Flour
- Water as directed on the pack
- Oil or fat if called for in the pack instructions
- Oil for deep frying
Step-by-step method
- Read the packet to identify the correct water ratio and whether any extra seasoning is needed.
- Mix the ready flour with the specified additions to produce a soft dough suitable for a shev press.
- Fit the appropriate fine-holed disc into the shev press and fill with dough.
- Carefully press the shev into hot oil in small batches. Fry until fully cooked and crisp without overbrowning.
- Drain excess oil, cool thoroughly and store in an airtight container.
Helpful tips
- Keep the press parts completely clean and dry before use.
- Taste the mix's seasoning before adding any extra chilli or salt.
