Bhavnagari Shev – Marathi Recipe

Instructions

• Take water into a bowl.
• Add papad khar, salt and mix well. Keep it aside.
• Take besan into a dish.
• Heat up ajwain in microwave or on gas for just about a minute.
• Crush ajwain between your palms a little and add in to besan.
• Add oil and mix everything well together.
• Add a little papad khar water at a time and make ball of it.
• The ball should be a little thin.
• No lumps of besan should be formed.
• Instead of kneading take a little dough, add papad khar water and beat it really good.
• Beat it really good until it becomes nice and light.
• Keep the beaten dough aside and take next batch.
• Add little papad khar water and beat really good.
• Beat the dough until it becomes nice and fluffy for about 8-10 minutes.
• You can use hand blender for beating the dough.
• Make a little thin dough and blend it with hand blender.
• Take shev mould and grease it well with oil.
• Fill the mould with shev dough and close it.
• Heat up oil in a pan.
• Drop shev in hot oil. The temperature of oil should be very low.
• If the oil is too hot, then shev will change the color and it won’t be properly fried.
• The color of shev should not change.
• Fry shev on low heat for about 3-4 minutes.
• Take the shev out into a dish.
• Let it cool down and break the shev into pieces.
• Make those much long pieces as you want.
• You can store shev in an airtight container or zip lock bag.
• Shev has shelf life of about 2-3 weeks.
• You can make different types of shev like papdi, gathi shev etc from the dough of bhavnagari shev.
• Add red chili powder and tikhat bhavnagari shev is ready.
• Add garlic and lasun bhavnagari shev is ready.