- Chickpea flour – 1 cup (100 grams)
- Tomatoes (finely chopped) – 4 (250 grams)
- Oil – 2 to 3 tbsp
- Green coriander (finely chopped) – 2 to 3 tbsp
- Cumin seeds – ½ tsp
- Mustard seeds – ½ tsp
- Asafoetida – ½ pinch
- Coriander powder – 1 tsp
- Ginger (grated) – 1 tsp
- Green chilli (finely chopped) – 2
- Turmeric powder – ½ tsp
- Garam masala – ¼ tsp
- Salt – 1 tsp
- Oil – for frying
Take a cup of chickpea flour in a bowl, add a ¼ teaspoon of salt, a teaspoon of oil to it and mix well. Add a ¼ cup of water in intervals to knead the soft dough.
After kneading the dough, preheat oil in a wok and the rightly heated oil is required to fry the Sev. Place some dough over the ladle, press it with your palm and extract Sev in the wok
After frying the Sev for 1 to 2 minutes, separate them using the ladle. Fry until they become golden brown and drain them out once they have fried. After draining them, keep them aside to cool down.
Cover and cook it on low-medium flame for 5 minutes. The curry was cooked after 5 minutes. The Sev tomato curry is ready to be served, garnish it with finely chopped green coriander
