Kara Sev is one of the easiest snack recipes I’ve ever made. Kara Sev is crispy and flavorful and it got over the same day I made, the garlic and the pepper flavor is the best part of it.
About Karasev
Karasev or Besan Sev is a traditional Indian snack made using besan flour, rice flour, herbs and spices. Karasev is crunchy, flavorful and tastes so good to serve as a snack with a cup of coffee or tea. Karasev is crispy and crunchy spiced strands that is so flavorful. It is one of the quite essential snacks made for Diwali or any festivals. This homemade snack is very easy and quick to make that even beginners can try. Karasev as the name insists it is mildly spicy with the flavor of pepper and garlic. Karasev can be made and eaten as such or can be added to South Indian mixture. The flavor of pepper and garlic is the best combo in karasev so do not miss adding it.
Kara Sev Video
Karasev Ingredients
Besan flour – Use fine besan flour which is perfect for making kara sev. Rice flour – I used idiyappam flour which I always use for making Indian snacks. Fried gram dal flour – Fried gram dal flour is pottukadalai maavu gives a soft texture to the karasev. Butter – Butter gives a texture to the karasev also adds flavor. Black pepper – Black pepper is crushed and added for spice and flavor. Spice powders – Turmeric powder and red chili powder is used for karasev. Oil – You can use refined oil or peanut oil or any cooking oil for deep frying karasev. Curry leaves – Curry leaves is fried and added as garnish which makes karasev more flavorful. Spice powders – Turmeric powder and red chili powder is used here.
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Karasev Methods
Traditional Method : The traditional method uses perforated ladle through which the dough is passed and given a shape. The dough passed through the holes falls into hot oil and deep fried until golden brown and crisp. This method is little difficult and needs time and effort. Easy Method – This method is very easy and quick to make which uses murukku press. I always prefer this method.
How to make Karasev Step by Step
Easy Method
1.Take 1 tablespoon whole black pepper, crush it coarsely using mortar and pestle, transfer to a bowl and set aside. 2.Now add 2 garlic cloves, crush well to a fine paste and set aside. 3.To a mixing bowl add 1 cup besan flour, 1/4 cup rice flour, 1/4 teaspoon cooking soda, 1/4 cup fried gram dal flour,1 tablespoon butter at room temperature, salt to taste. 4.Mix this well first. 5.Now add garlic paste, crushed pepper, 1/4 teaspoon turmeric powder and 1/2 teaspoon red chili powder. 6.Mix it well first then add water little by little. 7.Gather together to a smooth dough. If using traditional method make a slightly sticky dough. 8.Shape into cylinders and keep it ready. 9.Fit the murukku disc. If you have tiny holed disc then use that. 10.Now fill the press with the dough till 3/4th. 11.Press to check and see. 12.Heat oil add a tiny portion of the dough if it comes up immediately then the oil is ready. 13.Press into hot oil in concentric circles. Press in batches and do not crowd. 14.Let it cook for few seconds then flip over and cook. 15.Deep fry until golden brown or until the bubbles stop. 16.Drain oil and remove. Repeat to finish. 17.Repeat to finish. Finally switch off and add curry leaves fry and remove. 18.Now the break the sev roughly. 19.Add fried curry leaves and mix it. Kara sev is ready!
Traditional Method
20.For traditional method take a perforated ladle, grease it with oil first. 21.Take a small portion of dough press and rub until it comes through the holes and falls into oil. If it doesn’t fall just cut with a knife. Be careful while doing this as we need to bear the heat while doing this. 22.Fry in medium flame. 23.Fry until golden brown. 24.Drain and remove. I just made a small batch to try. Store in an airtight container.
Expert Tips
I prefer the easy method as it is quick. The traditional method takes time and effort. When filling the dough in portions, keep the dough covered with a wet cloth so that it doesn’t get dry. In case if it gets dry for the last few batches, just sprinkle little water, mix once to make it moist. Adding garlic paste makes the sev more flavorful. The dough shouldn’t be very tight so add water accordingly. You can replace oil with butter too. You can add cooking soda to give a slightly soft texture.
Serving & Storage
Kara sev keeps well in room temperature for about 15 days. You can serve it as such or with a cup of tea or coffee.This snack should only be stored in room temperature.
1.Can I use pepper powder?
I would recommend using freshly crushed pepper which makes sev more flavorful.
2.Can I skip garlic?
Yes you can skip garlic and make it as plain sev too.
3.Is it mandatory to add fried gram dal powder?
I would say yes as it gives a mild soft texture to the karasev. If you have any more questions about this Karasev Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter . Tried this Karasev Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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