Kara Sev Recipe 1
Gram Flour (Besan)- 2 1/2 cups
Rice flour - 1 cup
Chilli powder - 1/4 tsp
Black pepper coarsely powdered - 1 tsp
Ghee - 2 1/2 tsp
Cooking soda pinch (optional)
Salt to taste.
Crushed garlic (optional) 2 pods
Oil to deep fry.
- Sieve both Gram flour and Rice flour together in a bowl and make a pit.
- Add chilli powder, Pepper powder, Salt, Crushed garlic, Ghee, Cooking soda.
- Mix thoroughly with hands. It should look like bread crumbs. Divide the dough into 4 portions.
- Take One portion of this mixture, sprinkle water, knead like Puri dough.
- Heat oil in a kadai, Use a ladle with lot of holes (Kara Sevai ladle) or Sev maker. Put some dough on that and rub directly into oil.
- It will be like split string. Deep fry in oil , drain excess oil.
- After cooling this off, Store this in an airtight container.
Kara Sev Recipe 2
Besan - 2 ½ cups
Rice flour - 1 cup
Ghee - 1 tbsp
Soda - 2 pinches
Oil - to deep fry
Grind fine with water:
Red chillies - 6
Pepper - 1 tsp
Garlic - 7, 8 flakes ( optional)
Method to prepare:
To all my ICC members, please link your Kara Sev post to Mr. Linky.
- Sieve both flours together.
- In a big plate cream ghee & soda very well till the paste looks white.
- To this add flours & salt.
- Strain the chilli paste & add, mixing everything well.
- Add enough water to get a soft yet stiff dough.
- Heat oil & keep the ‘karasev jalli karandi” ( a special holed ladle used for this) above the oil.
- Rub the dough on it so that long strands will fall into the oil.
- Fry well & remove to a kitchen tissue.
- Wash the “ jalli karandi” ( ladle) with water every time after use, so that the rubbing will be easy.Notes to read:
- By dividing the dough into smaller portions before pressing down, will keep the dough fresh and also it consumes less oil while frying.
- The dough has to be really stiff, if it little runny, add more desan to get the right consistency.
- If you are using the kara sev ladle, rub it down directly on the oil.
If you are not comfortable pressing directly in the oil, you may press on a slightly oiled sheet or plate and transfer the bits into the oil.
If you do not own a murukku press, try to roll thin cylindrical shapes using fingers, just about 2" long and deep fry.
- Please ensure you are very careful while pressing down on the oil, it will be very hot, this is really not safe to have kids around.
- This normally stays crispy for a month when stored in an air tight container.
Labels: Besan Recipes, Deep Fried Diwali Dishes, Deep Fried Recipes, Deepavali Savories, ICC - Savories, Indian Cooking Challenge, Kids Delight, Step by Step Recipe, Traditional Indian Savories