December 1, 2017

Baked Pepper Sev | Healthy Indian Snacks

Baking is an acquired art they say, and I am certainly a novice. Each bake entices you, and one is tempted to bake all of them. Immediately.

Having to browse through those never-ending bookmarks, I shortlisted on some of them for this month's exciting Bakeathon. we shall be presenting 10-12 recipes through the month, and I hope you shall enjoy these virtual treats as we did baking and eating them :-) 


So, here's to #Bakeathon2017 ! 

I have 2 major categories this edition. First theme would be Snacks / Small Bites. Compared to sweet bakes, my family prefers savoury anytime :-) 


These anytime snacks were a great hit at my place. and having to convert most deep-fried snacks to baked versions was a great achievement. I am happy to say I have converted a few of them already, such as the list below. But this list keeps on growing as I try to bake more guilt-free snacks !  

First of this is a baked pepper sev (of Teekha Ghatiya as its known locally here). Munch on these with a cup of tea. 

Prep time : 15 mins, Bake time : 12-15 mins per batch , Makes : Approx 100-150 grams

Vegan, Gluten Free (GF) snack for tea time (actually, anytime :p)
Cuisine : Indian

Ingredients:

(1 cup = 200ml)
Besan / Gramflour - 1 cup
Rice flour - 2 TBSP
Oil (any neutral oil) - 4 TBSP
Salt, chilli powder - to taste
Crushed black pepper - 1 tsp
Roasted Ajwain seeds (carrom) - 1/2 tsp
Turmeric - 1/2 tsp
Hing / Asafeotida - 1/4 tsp (skip for GF version)
Warm water - as required ( i used about 2 TBSP)

Method:

Preheat oven to 200 C, Line a baking sheet with silat or parchment and keep ready.
Sieve flours, salt, chilli powder, turmeric and asafoetida. 
Add 3 TBSP of warm oil, black pepper powder, Ajwain seeds and rub well into the flour till it resembles breadcrumbs. 
Now add the rest of the oil, warm water (1 tsp at a time) and knead to a semi-soft dough. Cover and rest for 5 mins.
Oil a Chakli maker / Ckali press well with a large star nozzle on the inside, and pinch portion of the dough. Press out long strips of the Sev directly on to the baking sheet.
Repeat till all the dough is exhausted.
Air fry for 3 mins and bake on both sides till golden brown and crispy. Take care after the 7th or 8th min so it doesn't burn 
Cool and Store in an airtight container.



 
 This is part of the Bake-a-thon 2017    
   

13 comments:

  1. Well baked and nice combination with tea..

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  2. wow wow Kalyani, thats simply awesome..imagine doing that..I am surely going to try this soon..

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  3. Fantastic ! Lovely recipe to fit today’s diet ! Truly a blessing , hubby would be more than delighted to eat these ... that is if I make ! .. actually I will make , bookmarking :)) too good Kalyani.

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  4. That's awesome Kalyani. You have managed to get the crunchy texture of ghaatiya with baking...that's fabulous. Have to try it asap!

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  5. It's great how you're getting baked versions of our traditional fried foods. We baked thattai for a few years, but I find it cumbersome coz it is such a slow process compared to deep frying.

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  6. Wow this is totally my kind of snacks Kalyani, brilliant idea of baking sev this way. Loving it.

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  7. That's a great idea, converting fried snacks to baked one.

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  8. Wow... I guess it's the need of the hour! Trying to convert deep fried stuff into baked or into healthier versions... what a way to start the bakeathon! I am only worried that since it is healthy, we would finish eating it all in one stretch... hehe...

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  9. You have a huge repertoire of baked snacks that can be guilt free indulgences! This one is a gem! Superb one Kalyani!

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  10. Love this baked version of deep fried snack. They look so tempting and delicious.

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  11. wow kalyani, sev looks scrumptious !!! Love your theme! Looking forward to see ur guilt-free snacks all this month!

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  12. What a lovely crispy crunchy snack

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  13. Hey such an amazing idea.. following your blog for more..

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hi there ! Thanks for stopping by. Would love to hear what you thought of this post.. your support is invaluable for this blog..

Cheers
Kalyani

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