Kara Sev was chosen by Srivalli as the Indian Cooking Challenge recipe for June. It's one of my favourite snack. There was a bhujiya shop near my school, where they used to sell varieties of bhujiya, ganthiya, chanachur, etc. While waiting for the bus, I used to watch the karigaar preparing these sev.
It was intriguing, as the person used a deft hand in pressing down the thick besan mixture on a big ladle with holes directly over oil, frying the sev in hot oil and immediately taking them out.
Thanks to Srivalli, finally I had the chance of preparing these savoury and crunchy sev. If the ladle (with holes) is not available, one can use the murukku press. Kara sev is quite easy and require very less time to prepare. I chose the first recipe as stated by Srivalli.Ingredients:
Gram flour (Besan): 2 1/2 cup
Rice Flour (Chalguri): 1 cup
Chilli powder: 1/2 tsp
Coarsely ground black pepper: 1 tsp
Crushed garlic (optional): 2 pods
Ghee: 2 1/2 tsp
Cooking Soda: a small pinch
Salt to taste
Oil, to fry Procedure:
Take a bowl, sieve gram flour and rice flour together, mix well and make a pit (hole in the middle).
Add chilli powder, pepper powder, salt, crushed garlic, ghee and cooking soda and mix thoroughly with hands (It should resemble bread crumbs).
Divide the dough into 4 portions. Take one portion of this mixture, sprinkle water, knead like puri dough.
Heat oil in a kadai, use a ladle with lot of holes (Kara Sevai ladle / sev maker). Put some dough on the ladle and rub directly into oil (It will look like split string).
Deep fry in oil till the sev are well cooked and golden brown on all sides.
Drain excess oil, cool and store in an airtight container.