There is no dearth of the idea of creating a crunchy snack that is not only vegan in its entirety but also fits right on the taste buds. Among the many varieties that exist, Kara Sev is not only the easiest to make but mild in spices and flavour. All one needs is the main ingredient of gram flour to ship out this crunch snack in no time. This Kara Sev comes in various shapes and sizes, depending upon the region. Though more popular and found in abundance in the states of Rajasthan and Gujarat, a variation depending upon the taste can always be created.
Gram flour is also known as chickpea flour as it is made from ground chickpeas. Chickpea is the main ingredient in Mediterranean and Middle Eastern cuisines. And this humble flour has over the course of time travelled from these countries to the kitchens of India. In India, the main use of chickpea or gram flour is in the staple items such as bhajis, pakoras, chillas, and often flatbreads.
However, the idea of making Sev out of gram flour was invented some 200 years ago by the tribal community of Bhil. The tribal community had been growing corn, pulses such as gram, pigeon pea, chickpea, and vegetables such as potato, chilly, and okra in the nearby surrounding forests of Ratlam.
So around the 19th century, the Sev came into existence by accident. According to various recorded evidence, it is stated that once when the Mughals were passing through the region. On their way, they suddenly had a strong urge to eat seviyan (wheat vermicelli). Since wheat was unavailable at that time, the Mughals asked the Bhil people to prepare seviyan with gram flour. Hence the Sev we have today.
Here’s the recipe for Kara Sev.
Ingredients:
- 1 cup gram flour
- ¾ tsp Red chilli powder
- ¼ tsp turmeric powder
- 1 tbsp warm oil
- ½ tsp salt
- Water
Method:
Without the sev maker:
- In a bowl add gram flour, red chilli powder, turmeric powder, oil, and salt.
- Give it all a good mix and then add water little by little forming into a sticky dough.
- Meanwhile, place a pan over medium heat and pour oil to deep fry the Sev.
- Rub some oil on the palms and cut small balls from the dough.
- Now, press the dough from a perforated ladle into the oil. While pressing the dough make sure to keep the flame on medium-low.
- Fry them until they turn a little brown. Drain the excess oil and serve.
With the sev maker:
- Fill the sev maker tube with the prepared dough and close the lid.
- Now, press the dough into the hot oil.
- Remember to keep the flame medium-low. Fry until slightly brown.
- Drain the excess oil and serve.
One of the easiest snacks to be prepared at home and one that suits most dietary patterns. With the usage of minimal spices readily available in the kitchen, this Kara Sev can be presented as an evening snack in a few minutes. The best part is that one can make them even without the involvement of a sev maker.