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I learned the recipie for the sev from my father in-law.They use to prepare this formerly in Hotel Satkar in Ratnagiri. Spicy munchies lovers: here is the recipe for you.
Ingredients:
Gram flour (चण्या पीठ ) : 1/4 kg
Ground nut oil: ~ half liter
Red chili powder - 4 tsp (As per your taste may increase or decrease depending on spice levels you can tolerate)
Salt -1tsp (As per taste)
Ajvain(वोन्वे) Powder -2 त्स्प
Asafoetida powdered-1/4 tsp
Water - As required.
Method:
Take Gram flour, ~10ml Ground nut oil, red chili powder, Salt, Ajvain(Ove) powder and Asafoetida powder in a container.
Go on putting water little at a time and mix it to form a dough .
Take out what ever stick to your hand and wet your had and kneed it thoroughly.
To check whether the dough is ready,if you press the dough with your finger it should easily enter in to it (a bit thicker than butter)
Now take the kara dispenser. (Will typically be part of chakli maker, a mould with smaller holes is fine). Size will depend on the dispenser hole size.
Take oil in a heavy bottomed pan (Kadayi). Heat the oil o medium flame. To check whether the oil is ready for frying, put small piece of dough in. IF teh dough rises up in teh oil quickly, it suggests that oil is ready.
Take the small amount of dough in the dispenser and press it above the kadayi.
When you see the oil bobbling had been stopped,turn out to another side.
Continue the same process.
Tikkata karo is ready to serve.
Take around 30 min for preparation.
Can store for 1-2 month.
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medium grain rice