Sev Roll



PREP TIME:             10 MINUTES
COOK TIME:            15 MINUTES 
TOTAL TIME:           25 MINUTES 


 SERVINGS:  
 AUTHOR:             JAYVIN PATEL 

 COURSE:              breakfast
 CUISINE:              gujarati
 KEYWORD:         sev roll


Ingredient :

Main Ingredient :
  • Potatoes (boiled) : 4 medium 
  • Green chili paste : 1 tbsp (As per your taste)
  • Ginger paste : 1 tsp
  • Turmeric powder : ¼ tsp
  • Pinch of asafoitida
  • Red chili powder : ½ tsp
  • Chaat masala : 1 tsp 
  • Garama masala powder : ½ tsp
  • sugar : 1 tsp
  • Lemon juice : 1 tsp
  • Cumin powder : ½ tsp
  • Coriander leaves : ¼ cup
  • Salt to taste
  • poha (soaked) : ¾ cup
  • Rice flour : 1½ tbsp
For batter :
  • Vermicelli : 1 cup
  • All purpose flour : 3 tbsp
  • Cornflour : 2 tbsp


Method :

  • First of all, take a bowl and grate the boiled potatoes with a grater. Do not mashed the potatoes.
  • Now add green chili paste, ginger paste, turmeric powder, pinch of asafoitida and red chili powder. Mix well.
  • Add some chaat masala, garama masala powder, sugar, lemon juice, cumin powder, coriander powder and salt to taste. Add some coriander leaves.
  • Next add main ingredient soaked poha and rice flour, Which will make the save roll crispy.
  • Mix everything by hand and now apply oil on both sides of the hand and take a little mixture in hand.
  • Take a little mixture between both the hands and shape it oval.
  • On other side take the all purpose flour in a small bowl, add a little water and prepare the slurry
  • Now coat the prepared roll with slurry and then add it to vermicelli Save and also coat it with Save.
  • Place the prepared roll in the fridge for 30 minutes so that the save does not fall apart while frying.
  • Heat the oil in a large pan on medium flame and deep fry.
  • Fry till sev roll turns golden and crispy from all side. Placed fried rolls on a absorbent paper to soak the excess oil.
  • Sev roll is ready. Serve hot and enjoy this sev roll with tomato ketchup. 





Tips : 

  •  Use grated potatoes into sev roll mixture.
  • Poha absorb all water content from mixture and easily bind roll together.
  • Rice flour gives crispiness to sev roll.
  • Thickness of flour slurry should be medium and easily coated to back of spoon.
  • Fry sev roll on medium flame.