¼ c sorrel
2 Tbsp mint
1 cup cilantro
1/3 cup scallion
2 Tbsp lime juice
2 Tbsp soy
¼ t mango chaat masala mix
¼ c rice bran oil
blend ingredients slowly adding the oil to emulsify. season as needed
1 cup Greek Yogurt
1/4 cup Heavy Cream
1/2 t Ground Sumac
Using a whisk or stand mixer with a whisk attachment, whip the yogurt on low speed to soften. While yogurt whips drizzle in heavy cream and add sumac and mix until fully incorporated. Turn the mixer on high speed and whip until fluffy, about 2 minutes.
2 cups Chickpea Flour
1 tsp Hot Oil
1/4 – 1/2 cup Water
1/4 tsp Ground Turmeric
1/8 tsp Cayenne Pepper
1/8 tsp salt
Preheat fryer oil to 350 degrees.
Mix together dry ingredients. Carefully add teaspoon of hot oil and mix into dry ingredients. Add half the water and mix to incorporate. Keep slowly adding water and kneading dough until you reach a play dough consistency. Dough will be slightly sticky to the touch.
Do not refrigerate the dough.
Place in a clean bowl and wrap in plastic until ready to use, or use immediately.
Spray sev press with pan spray to prevent sticking. Form 1/3 of the dough into a cylinder so that it fits in the press.
Close the press and slowly crank the press until the dough starts to flow out the bottom.
Hold press over preheated oil and continue to crank. Do not overlap the dough to heavily in the fryer. When you’ve pressed a small nest of string into the fryer, swipe it off using your finger. Allow the dough to fry for 1-2 minutes before removing to a paper lined tray. Season with salt.
* chaat masala is a traditional Indian spice mix. The mango version includes dry green mango powder which adds acidity. It can be found at international grocery stores or online