Theek Kare as we call it in Konkani is a popular and common snack in most houses, as it is the most simplest one. Earlier when people used to make the snacks and savouries at home, this would be on top of the list as it can be eaten as a snack with tea or with upmas and other dishes which we top with Shev. Nowadays though, people prefer buying readymade snacks from stores, so we don't see it that often unless on occassions. This is a spicy version of the shev where we use red chilly powder, and with ajwain and hing, it tastes really good.
Besan/Gram Flour - 2 cups
Water - 1/2 cup (approx)
Hing/Asafoetida - a pinch
Ajwain/Carom seeds - 1 tsp
Red Chilli powder - 1 tsp
Salt - to taste
Oil - to deep fry
- Mix the besan, hing, ajwain, chilli powder, salt and a few drops of oil together.
- Add water to this little at a time to make a dough (as shown in picture) which should form a soft ball.
- Using the mould (chakli press), put in the plate for the Shev. Apply oil to the inside of the mould.
- Take a small ball of dough, put it in the mould and using the press, drop the mixture directly into hot oil in kadhai.
- Fry on both sides and take out on paper towel.
- Let it cool completely before storing in air tight container.
P.S: - I tried a little of the thin variety of Shev with the plate of small perforations and the rest with bigger perforations (is shown in collage picture).
-After frying, it will come out as one whole. After cooling, slightly press with your palm and it breaks evenly into smaller pieces.
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