Nut-Free Kara Sev
Crispy, spicy, and delightfully crunchy, this Nut-Free Kara Sev is the ultimate snack for those craving a flavor-packed treat without the worry of nuts. Made with a simple yet flavorful blend of gram flour, rice flour, and aromatic spices like red chili powder, black pepper, and asafoetida, this South Indian favorite is deep-fried to golden perfection. The smooth and pliable dough is effortlessly shaped using a sev maker, creating thin, crisp strands that make it perfect for snacking or serving as a side with your favorite beverages. Ready in just an hour, this homemade kara sev is not only gluten-free but also easy to customize in spice levels. Perfect for festive gatherings or as an everyday treat, it stores beautifully in an airtight container to stay crispy for days. Try this quick and delicious recipe to bring authentic flavors to your snack table today!
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Ingredients
- 250 grams Gram Flour (Besan)
- 100 grams Rice Flour
- 1 teaspoon Red Chili Powder
- 1 teaspoon Black Pepper
- 0.5 teaspoon Asafoetida (Hing)
- 1 teaspoon Salt
- 1 tablespoon Oil
- 150 milliliters Water
- 500 milliliters Vegetable Oil (for frying)
Directions
Step 1
In a large mixing bowl, combine the gram flour, rice flour, red chili powder, black pepper, asafoetida, and salt.
Step 2
Mix the dry ingredients thoroughly. Then, add 1 tablespoon of oil and mix until the oil is evenly distributed.
Step 3
Slowly add about 150 milliliters of water, little by little, while mixing to form a soft dough. The dough should be smooth and pliable, but not sticky.
Step 4
Meanwhile, heat 500 milliliters of vegetable oil in a deep frying pan over medium heat.
Step 5
Shape the dough using a sev maker or an idiyappam press fitted with a medium-sized holes disc.
Step 6
Once the oil is hot, directly press the dough into the oil from the sev maker in a circular motion, keeping a safe distance from the hot oil.
Step 7
Fry the sev until it turns golden brown and crispy, ensuring to flip sides occasionally for even cooking.
Step 8
Remove the fried sev from the oil with a slotted spoon, allowing excess oil to drain back into the pan, and place them on a paper towel-lined plate.
Step 9
Repeat the process with the remaining dough, ensuring not to overcrowd the frying pan.
Step 10
Once cooled completely, break the sev into smaller pieces and store in an airtight container to maintain its crispiness.
Nutrition Facts
| Serving size | (1027.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5755.9 |
| Total Fat 530.3g | 0% |
| Saturated Fat 74.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2528.6mg | 0% |
| Total Carbohydrate 228.4g | 0% |
| Dietary Fiber 28.5g | 0% |
| Total Sugars 25.2g | |
| Protein 63.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 151.6mg | 0% |
| Iron 14.5mg | 0% |
| Potassium 2266.0mg | 0% |
Source of Calories