Kara Sev

Set Up for Frying

• Heat the remaining 2 cups of oil for deep frying in a heavy-bottomed pan or kadai over medium heat. The oil should be about 1.5 to 2 inches deep.
• While the oil is heating, grease the inside of a sev maker (sev press or murukku press) with a little oil. Fit it with the plate that has slightly larger holes, typically used for kara sev.
• Take a portion of the dough and shape it into a log. Fill the sev maker with the dough, leaving some space at the top.

Fry the Sev

• Check if the oil is at the correct temperature (around 350°F or 175°C) by dropping a tiny piece of dough into it. If it sizzles and rises to the surface immediately without browning too quickly, the oil is ready.
• Holding the sev maker carefully over the hot oil, press the handle to extrude the dough in a circular motion, forming a single, even layer. Do not overcrowd the pan.
• Fry for about 2 minutes on the first side. You will notice vigorous bubbling. Once the bubbling subsides significantly, carefully flip the sev using a slotted spoon.
• Fry the other side for another 1-2 minutes until it's a light golden brown and completely crispy. The sizzling sound will almost stop when it's done.
• Fry the sev in batches, ensuring the oil temperature remains consistent between batches.

Drain, Cool, and Store

• Once fried, use a slotted spoon to lift the sev out of the oil, letting the excess oil drip back into the pan.
• Place the fried sev on a wire rack or a plate lined with paper towels to absorb any remaining oil.
• Repeat the frying process with the remaining dough.
• Allow the sev to cool down completely to room temperature. This is essential for it to become fully crisp.
• Once cooled, gently break the sev into smaller, bite-sized pieces. Store in an airtight container where it will stay fresh and crispy for up to 3 weeks.