Crunchy, Crispy Fried Indian Kara Sev You Can Make At Home

Chai is a staple for any Indian afternoon, but can you imagine chai without snacks. Or an evening whiskey without chakna? It’s an unthinkable concept, at odds with the natural way of the universe itself. That’s why it’s always good to have a nice selection of snacks on hand whenever you need them.

Karachev, or Kara Sev is a type of snack that’s often made around Diwali, but we promise it tastes just as good all year round. Made with base of besan or chickpea flour that’s then fried into crunchy noodles, they’re perfectly spiced and infinitely more-ish.

Many people are lucky enough to have mould built for this very purpose, but if you don’t have one, don’t stress. You can achieve a similar result by passing the dough through a sieve or colander or if you have a squeeze bottle or a very fine nozzle for a piping bag, you’re all set.

For most people Kara Sev is a homemade experience, one that takes the concept of mass-manufactured sev and gives it a unique twist. By making this at home you can adjust the spices to your preference and even add things like nuts, fried curry leaves or dry fruit to up the flavour quotient and make it your own.

Ingredients

  • 5 cups Gram Flour/Besan
  • 1 cup Rice Flour
  • 3 tbsp Chilli Powder
  • 3 tbsp Whole Pepper
  • 20 cloves Garlic
  • 2 tsp Hing
  • Salt to taste
  • Oil for Deep Frying

Method

  • Make a smooth paste from the garlic in a grinder or a mortar and pestle.
  • In a bowl combine the pepper, chilli powder and ground garlic with some water and mix thoroughly. 
  • In a separate bowl add gram flour and rice flour with some salt and mix this together. 
  • Add in the garlic spice paste and some hing and then mix well.
  • Slowly add in water a little at a time until it forms a slightly sticky dough. 
  • Heat a kadhai with a few inches of hot oil for frying.
  • Fill the dough into a mould or piping bag and when the oil is shimmering, pipe the dough directly into the hot oil.
  • Fry until crispy and golden and then lift out onto a paper towel
  • Repeat for all the dough and then break it into smaller pieces.
  • Store in an airtight box for up to a month.