Kara Sev is one of my childhood favorite snacks. Along with snacks like Kodubele, Chakkali/Murukku, Khara Shankarpoli they can really spice up the evenings, specially for children. I took this recipe from my mother who prepared this often for us. I miss those childhood days.
Kara Sev is quite easy to prepare with relatively few ingredients and consumes less time too. Just mix all the below listed ingredients to form the Kara Sev dough and deep fry in hot Oil with dough dropped from Chakkali press with a medium sized holes plates meant for Kara Sev. The dough should be little sticky (not stiff) so that pressing to hot Oil directly requires lesser effort in pressing directly to the hot Oil. Remove from the Oil when “Shh” raw dough frying sound stops; if delayed, the Kara Sev turns brown in color and bitter in taste. Enjoy the Kara Sev in this winter season as evening snacks.
- Bengal Gram Flour or Besan – 1 Cup
- Rice Flour – 2 Tbsp
- Carom Seeds or Ajwain – 1 and 1/2 tsp
- Chilli Powder – 1 and 1/2 tsp
- Oil – 1 Tbsp for the dough
- Oil – for deep fry
Time to Prepare: 20-30 min
How to Make Kara Sev :
- Crush the Carom Seeds or Ajwain Seeds with the help of Mortar and a Pestle (Kuttani); Keep aside.
- In a mixing bowl, have Bengal Gram Flour or Besan, Rice Flour, crushed Carom Seeds, Chilli Powder and Salt.
- Heat 1 Tbsp of Oil in a frying pan until oil is piping hot. Then add the heated Oil to the above flour mixture and mix well once.
- Now add water to the above mixture little at a time to form the dough. The dough should come out a little sticky. Do not make dough stiff – pressing the dough in the Chakkali/Murukku press will be a bit difficult.
- Heat Oil in a frying pan, with enough quantity to deep fry the Kara Sev. Fill Chakkali/Murukku press with above prepared dough with the plate which has bigger holes made for Kara Sev. Press it in a single circle shape into the hot Oil. Do not try to make too many circles since the dough can stick to each other and turn soft inside instead of staying crispy. Fry in a medium to low flame until golden in color. Better way to find out if the Kara Sev is done is by frying until you stop hearing the “Shh” frying sound. If you fry in excess, Kara Sev turns bitter in taste.
- Drain the Sev in paper napkins. Break them roughly into medium size pieces as seen in the image. Allow to Sev to cool completely before storing it in an airtight container.