Low Sodium Kara Sev
Savor the irresistible crunch of Low Sodium Kara Sev, a delightful twist on the classic South Indian snack that's perfect for guilt-free indulgence. Made with a balanced blend of chickpea flour and rice flour, this recipe is infused with aromatic spices like carom seeds, turmeric, and a hint of cayenne for a subtle kick. The absence of added salt lets the natural flavors shine, making it an excellent choice for those on a low-sodium diet. Lightly kneaded with ghee or unsalted butter for a melt-in-your-mouth texture and fried to golden perfection, these crispy strands are ideal for festive occasions or as a quick tea-time treat. With just 15 minutes of prep and pantry-friendly ingredients, this wholesome, heart-healthy snack is as easy to make as it is delicious. Serve it fresh or store it in an airtight container to enjoy anytime!
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Ingredients
- 250 grams Chickpea flour (besan)
- 50 grams Rice flour
- 0.5 teaspoons Cayenne pepper
- 0.5 teaspoons Black pepper powder
- 0.25 teaspoons Asafoetida (hing)
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Carom seeds (ajwain)
- 2 tablespoons Unsalted butter or ghee
- 150 milliliters Water
- 500 milliliters Oil for deep frying
Directions
Step 1
In a large mixing bowl, combine chickpea flour, rice flour, cayenne pepper, black pepper, asafoetida, turmeric powder, and carom seeds.
Step 2
Melt the unsalted butter or ghee and add it to the flour mixture.
Step 3
Mix the ingredients well, ensuring that the butter is evenly distributed.
Step 4
Gradually add water to the dry ingredients, kneading into a firm yet pliable dough. The dough should be smooth and not sticky.
Step 5
Cover the dough with a damp cloth and let it rest for 10 minutes.
Step 6
Heat oil in a deep frying pan over medium-high heat. The oil should be about 3 inches deep.
Step 7
While the oil is heating, prepare the sev press or a piping bag with a star nozzle.
Step 8
Fill the sev press with a portion of the dough. When the oil is hot, carefully press the dough into the oil, forming long strands.
Step 9
Fry the sev until it is golden brown and crisp, about 2-3 minutes per batch. Stir occasionally to ensure even cooking.
Step 10
Use a slotted spoon to remove the sev from the oil and drain it on paper towels.
Step 11
Repeat the process with the remaining dough.
Step 12
Once cooled, store the kara sev in an airtight container.
Nutrition Facts
| Serving size | (985.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5790.3 |
| Total Fat 540.9g | 0% |
| Saturated Fat 86.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 62mg | 0% |
| Sodium 169.1mg | 0% |
| Total Carbohydrate 190.6g | 0% |
| Dietary Fiber 29.5g | 0% |
| Total Sugars 27.2g | |
| Protein 60.7g | 0% |
| Vitamin D 0.8IU | 0% |
| Calcium 156.8mg | 0% |
| Iron 13.8mg | 0% |
| Potassium 2226.7mg | 0% |
Source of Calories