Authentic and Delicious Khara Sev Recipe: Perfect for Snack Time!

Ingredients

1 cup of gram flour (besan)
1/4 cup of rice flour
2 tsp of red chilli powder
1/4 tsp of asafoetida (hing)
1/2 tsp of turmeric powder
2 tbsp of hot oil
Salt to taste
Oil for deep frying
1/2 cup of water

Steps and instructions

In a large mixing bowl, combine gram flour, rice flour, red chilli powder, asafoetida, turmeric powder, and salt.
Add 2 tbsp of hot oil to the mixture. This process is known as 'mohan', which helps to make the sev crispy.
Mix well until the mixture turns crumbly.
Gradually add 1/2 cup of water and knead the mixture into a soft and sticky dough.
Heat oil for deep frying in a pan.
Once the oil is hot, take a small portion of the dough and place it in a sev mould. Press it and drop the sev into the hot oil.
Fry the sev on medium flame until it turns golden brown and crispy.
Drain on kitchen towel to remove excess oil.
Let the Khara Sev cool completely. Once cooled, break into pieces and serve.
Store the rest in an airtight container for future use.

Tools for making

Mixing Bowl - A large bowl to combine the ingredients
Sev Mould - A utensil used to shape the sev into thin strands
Pan - A deep frying pan to heat the oil
Slotted Spoon - A utensil with holes to remove the fried sev from the oil
Kitchen Towel - To drain excess oil from the fried sev
Airtight Container - To store the Khara Sev for later use

Recipe variations

Using whole wheat flour instead of gram flour for a healthier version.
Adding sesame seeds or crushed peanuts to the dough for added crunch and flavor.
Including coarsely ground black pepper or chaat masala for a spicier variation.
Replacing the water with buttermilk or yogurt to enhance the tangy flavor.
Adding finely chopped fresh herbs like cilantro or mint to the dough for a refreshing twist.
Experimenting with different spice blends such as garam masala or cumin powder.
Making a gluten-free version by using chickpea flour (besan) instead of gram flour.
Using a mix of different flours like chickpea flour, rice flour, and corn flour for a unique texture.
Adding grated cheese or nutritional yeast to the dough for a cheesy flavor.
Creating a sweet version by reducing the spices and adding a touch of powdered sugar and cardamom powder.

Recipe overview

Khara Sev is a popular and crispy snack that originates from South India. This delicious treat is prepared during festivals and is also enjoyed as an everyday snack. The main ingredients include gram flour, rice flour, and a mix of spices which give it a unique and mouth-watering flavor. This recipe yields a spicy and crispy Khara Sev that can be stored in an airtight container and enjoyed for several days. The process of making Khara Sev involves making a dough from the flours and spices, pressing it through a sev mould, and deep frying until golden brown. It's a beautiful blend of simplicity and taste that you will definitely enjoy making and eating.

Common questions

How can I make the Khara Sev crispy?
To make the Khara Sev crispy, it is important to add hot oil to the sev mixture. This process, called 'mohan', helps in achieving the desired crispiness.
What if I don't have a sev mould?
If you don't have a sev mould, you can use a piping bag or a plastic ziplock bag with a small hole cut in one corner. Fill it with the dough and squeeze it out into the hot oil to form the sev.
Can I adjust the spiciness of Khara Sev?
Yes, you can adjust the spiciness of Khara Sev according to your taste. If you prefer it less spicy, you can reduce the amount of red chilli powder used in the recipe.
How should I store Khara Sev?
To keep Khara Sev fresh and crispy, store it in an airtight container at room temperature. It can last for a couple of weeks when stored properly.
Can I use any other flour instead of gram flour?
Gram flour, also known as besan, is traditionally used for Khara Sev as it gives the desired texture and flavor. However, you can experiment with other flours like chickpea flour or a mixture of different flours, but the taste and texture may vary.

Serving dishes and utensils

Mixing Bowl - A large bowl for combining the dry ingredients and kneading the dough.
Sev Mould - A utensil with various disc sizes used to shape the dough into thin strands of sev.
Deep Frying Pan - A pan with high sides and enough capacity to hold oil for deep frying the sev.
Slotted Spoon - A utensil with slots or holes to lift the fried sev from the hot oil.
Kitchen Towel - A clean towel or paper towels to drain excess oil from the fried sev.
Airtight Container - A container to store the Khara Sev and keep it fresh and crispy.

Origin stories

Khara Sev is a popular snack from the vibrant and diverse cuisine of South India. The word 'Khara' means 'spicy' in Kannada, a language spoken in the southern Indian state of Karnataka. True to its name, this snack is indeed spicy and is loved for its crunchiness. Traditionally, it is made during festivities and special occasions, but it has become so popular that it is now enjoyed at any time of the day, and can be found in almost every Indian household. Interestingly, the process of making Khara Sev involves a unique kitchen tool called the 'Sev Nazhi' or 'Sev Sancha', a press-like device used to shape the dough into thin strands. This tool is an integral part of Indian kitchens and has been used for generations, showcasing the enduring history of this beloved spicy snack.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.