Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 500 | Grams | Flour, Gram /Chana Ata | Sieve, the gram flour |
| 1 | Teaspoon | Salt | Powdered, sprinkle |
| 1/2 | Teaspoon | Pepper Powder | Sprinkle |
| 1/2 | Teaspoon | Jeera Powder | Sprinkle |
| 1/2 | Teaspoon | Ajwain, (Vovom)(Thymol,Carom) | powdered, Sprinkle |
| 1/2 | Pinch | Asafetida (Hing) | Sprinkle |
| 1/2 | Teaspoon | Turmeric Powder | Sprinkle |
| 1 | Tablespoon | Cooking Oil | Mix |
Method
Sieve, the gram flour, and sprinkle the salt and masala powders on it, and mix. Pour the a spoon of oil or ghee on the flour, and mix.
Add a little water at a time to the flour, and mix, and knead. The consistency should be that you use to make chapattis, or a little softer.
Apply oil to the inner surface of the shevio press, where you fill the dough, and to the perforated plate. Fill the container of the press, in small lumps, and press directly into boiling oil. in a deep frying pan. Remove when fried, and dry.
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