Crunchy and Delectable Kara Sev: A Traditional Indian Snack Recipe

Ingredients

1 cup Gram Flour (Besan)
1/4 cup Rice Flour
1/2 teaspoon Black Pepper Powder
1/2 teaspoon Red Chilli Powder
1/2 teaspoon Turmeric Powder
1/2 teaspoon Asafoetida (Hing)
2 tablespoons Hot Oil
1/2 cup Water
Salt to taste
Oil for deep frying

Steps and instructions

In a large mixing bowl, combine the gram flour, rice flour, black pepper powder, red chilli powder, turmeric powder, asafoetida, and salt.
Heat 2 tablespoons of oil until it's hot, then add it to the mixed ingredients. Mix well until the mixture resembles breadcrumbs.
Add water gradually, kneading the dough until it becomes soft and pliable. The dough should not be too stiff or too soft.
Heat oil in a deep frying pan. While the oil is heating, fill a sev press with the prepared dough.
Once the oil is hot, press the dough into the oil, frying the sev in batches. Be sure to keep the flame on medium heat.
Fry the sev until it turns golden and crispy. This usually takes about 2-3 minutes per batch.
Drain the fried sev on absorbent paper to remove the excess oil.
Once all the sev is fried and drained, allow it to cool completely before storing in an airtight container.

Tools for making

Mixing Bowl - A large bowl to mix the ingredients together.
Sev Press - A kitchen tool used to press the dough and create the sev shapes.
Deep Frying Pan - A pan with high sides for deep frying the sev.
Absorbent Paper - Paper towels or kitchen towels to drain the fried sev and remove excess oil.

Recipe variations

Adding crushed black pepper or cayenne pepper for extra spiciness
Using a combination of different flours such as chickpea flour, corn flour, or wheat flour
Incorporating dried herbs like cumin seeds, carom seeds, or sesame seeds into the dough
Experimenting with different seasonings like chaat masala or garam masala
Replacing the water with yogurt or buttermilk for a tangy flavor
Adding finely chopped onions, green chilies, or garlic to the dough for added flavor
Using a mix of vegetable oils or ghee for frying to enhance the taste
Try making a gluten-free version by using alternative flours like rice flour or almond flour
Creating a sweet version by adding sugar, cardamom powder, and saffron strands to the dough

Recipe overview

Kara Sev is a popular and traditional Indian snack made from gram flour and spices. This crunchy treat is known for its unique texture and spicy flavor, making it a beloved snack during festive seasons and family gatherings. With ingredients like black pepper, red chilli powder, and asafoetida, Kara Sev has a rich, savory profile that is sure to impress. In this recipe, you'll learn how to make your own Kara Sev at home, turning simple ingredients into a delightful snack. It's easier than you might think, requiring just a bit of kneading and deep-frying. The end result is a batch of golden, crispy Kara Sev that's perfect for snacking or sharing. Enjoy this homemade Kara Sev with a cup of tea or as a crunchy addition to your meal.

Common questions

Can I use any other flour instead of gram flour? You can use chickpea flour as a substitute for gram flour in this recipe.
Can I make the dough in advance? Yes, you can prepare the dough in advance and store it in the refrigerator for up to 2 days. Just make sure to bring it to room temperature before frying.
Can I adjust the spice level? Absolutely! Feel free to adjust the amount of black pepper powder and red chilli powder according to your taste preferences.
What type of oil is best for deep frying? You can use any neutral-flavored oil with a high smoke point, such as vegetable oil, canola oil, or sunflower oil.
Can I bake the sev instead of frying it? While traditionally, sev is deep-fried, you can try baking it as an alternative. However, the texture and taste may differ from the fried version.
How long can I store the fried sev? When stored in an airtight container, the fried sev can stay fresh for up to 2 weeks.

Serving dishes and utensils

Mixing Bowl - A large bowl for mixing the ingredients together.
Sev Press - A kitchen tool used to shape the dough into thin strands of sev.
Deep Frying Pan - A pan with high sides for deep frying the sev.
Slotted Spoon - A utensil with slots or holes for removing the fried sev from the oil.
Absorbent Paper - Paper towels or kitchen towels for draining the excess oil from the fried sev.
Airtight Container - A container with a tight seal for storing the cooled and crispy sev.

Origin stories

Kara Sev is a popular snack hailing from the southern regions of India, specifically Tamil Nadu. The word "Kara" in Tamil translates to "spicy," signifying the fiery flavor profile of this snack. Traditionally, it is prepared during festive occasions and is a staple in many South Indian households. The intriguing part about this snack is its versatility. Depending on personal preference, the spice level can be adjusted, and various flavors can be added. Over time, it has transcended regional boundaries and gained recognition all over India. The crunch and flavor of Kara Sev make it a beloved tea-time snack and a must-have during the festival of Diwali. Its long shelf life, coupled with the ease of preparation, has contributed to its widespread popularity.

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.