Farshans are famous munchies in India. Although I am not a fan of these munchies but I love to make these since my husband is an ardent fan of these nibbles. Generally the common variety of sev available is made of Besan (Chickpea flour). Another yummy variety available is made of mashed potatoes. My friend Veena who is an excellent cook shared this particular recipe of making sev from mashed potatoes. She had an interesting method of making the Potato sev using steamed plain flour. I made the recipe exactly the way she had instructed and it was very yummy and quite close to what is available in the shops. I still cannot figure out the need of steaming the plain flour in the pressure cooker but results were great so I always follow the same method.
This time I could not find any aluminum vessel to put inside the pressure cooker so I made a variation of putting flour in the aluminum foil and then steaming it.
3 big potatoes
1/4 cup plain flour
2 tbsp cumin powder
2 tbsp chili powder
pinch of Hing (asfotieda)
2 tbslp dry Garlic powder
salt to taste
oil for deep frying
Boil potatoes and mash them properly so that there is no lumps. Place the flour in aluminum foil and steam it for 12 – 15 minutes .
Add dry masalas to the mashed potatoes. Remove the flour from the foil. It will have a soggy texture. Add the soggy flour to Potato mix and mix it well using hands.
Heat oil to a medium heat in deep frying pan. Pour the mix in the sev mould with fine holes and and press them directly into the oil in a circular manner.