Indian Cooking Challenge: Kara Sev

Last Updated on October 26, 2016

Last month I missed Indian Cooking Challenge and the challenge was to prepare my favorite street food, Pani puri! I was super busy and could not be part of last month’s challenge. Despite a busy schedule, I made it a point to make some time for this month’s savory recipe; Kara Sev. I thought of drafting the post and schedule it to be posted yesterday, the 15th. I could not do so before I took off to west coast last week. I still could have drafted it and posted it yesterday, but forgot to upload the picture from my laptop, before I left. Just got back an hour ago and here I am composing and publishing this post.

Valli challenged us to prepare Kara Sev and the recipe is her mom’s. She gave two recipes and I followed the first recipe. I followed the recipe as give but for the black pepper. I substituted it with chili powder instead. I used my muruku press to press the sev as I don’t have the sev ladle. I copied and pasted Valli’s recipe below and striked out the parts of the recipe that I did not follow and italicized what I did instead. Thanks Valli for sharing your mom’s recipe!

Print Recipe

Ingredients:

Gram Flour (Besan)- 2 1/2 cups
Rice flour – 1 cup
Chilli powder – 1/4 tsp
~~Black pepper coarsely powdered~~ chili powder- 1 tsp
Ghee Oil – 2 1/2 tsp
Cooking soda pinch (optional) I did not use it
Salt to taste.
Crushed garlic (optional) 2 pods
Oil to deep fry.

Method:

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. Sprinkle required amount of water and knead like puri dough. Make 6 small portions of dough and therefore sev is done in six batches.
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.