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.

The recipe for spicy  kurum- kurum food lovers. I really felt good, when I have learned this recipe from my sis-in law Preeta. Thanks to her for teaching me in a nice manner. The savory can be stored for  for a long time. It will take around 30 min for preparation.


Ingredients:
Powdered Sugar-1 cup
Thick flattened rice / Beaten rice(मोटो फोव )-250 gm
Chili Powder - 4 tsp
Curry leaves-7 to 8
Turmeric Powder-2 tsp
Fennel seeds-1/4 cup
Pepper-8-10
Salt-As per taste
Ground nut-1 cup
Fried gram-1 cup
Oil for frying (Preferably ground nut oil)
Method:
Crack the ground nut with the wet hand. Then roast it till it turns to brown color as shown in the picture below, for about 8-10 min. It is easy to peel ground nut if you mash with wet hand. Peel it using your hand so that the outer layer separates.Crush it in to pieces by rolling the intact nut on hard surface with hand.

Sugar powder mixture:Grind sugar powder,fennel seeds,pepper and turmeric powder in a grinder / mixer. 

Roast fried gram.

Wash curry leaves and allow it to dry in a paper or cotton cloth.

Take oil in a heavy bottomed pan and heat it. To check whether the oil is hot enough, put some flattened rice in hot oil. If if it puffs up, it is a indication that oil is hot for frying beaten rice.
Take small quantity of  flattened rice and curry leaves and fry it  , till it is light brown.

Put the oil fried beaten rice container and add grinded sugar powder mixture and fried ground nut and fried gram.

Go on continuing same process for remaining beaten rice as well . 
Chuda is ready to eat.

Rotti is very tasty and spicy .If you are wishing to eat some spicy food this is the best option to have, as it won’t take more than 30 min for preparation.Same preparation can be used to prepare Shankarpalli as well.

Ingredients:

Maida (All purpose flour )(मैदा )-1 ½ cup

Water(उदक )-1/4 cup

Chilly Powder( मिर्संगी पित्तो )-4 tsp (As per taste)

Sesame seeds(तिला )-3 tsp

Butter( लोनी )-1 tsp

Asafoetida-Small Crystal of 1 cm( हिंगू )

Method:

Take asafoetida in container and crush it, then add chilly powder, sesame seeds and butter mix it thoroughly.

Now add 2 tsp of water and form a batter.

Add maida to the batter. Go on adding water, to form a dough .

Take a small quantity of dough, knead it and form bolls.

Roll the balls into flat cakes.

Heat the oil and deep fry them.

Tikkata rotti is ready to serve .

Shankarpali: Roll the dough by taking more at a time ,cut it into diamond shape by using knife.

Deep fry them.

 

Ingredients:

Rice flour(तान्डला पीटा ) - 2 ½ cup

Butter (लोणी ) -1/2 cup

White Sesame seeds(तीलू ) - 4 tsp

Coconut water or milk(नारला उदा न दुदा ) -1 cup 

Salt( मीठ ) -2 tps

Ground nut oil  (त्यला )-To fry

Method:

Take butter in a bowl; add rice flour, sesame seeds and salt. Gradually, add coconut water or milk, to form a dough.

Knead the dough thoroughly on a flat surface (by taking small portions at a time). Kneading the dough ensures that chaklis will not break, post frying stage.

Take chakli maker, fill the dough into it and form chakli on a smooth steel / wooden plate or thick plastic sheet, so that you can remove Chakli easily.

Fry this in a kadayi. Chaklis are ready to serve.

If a small quantity of dough remains,you can form Kodbale out of it.