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A classic South Indian crispy snack made from chickpea flour and spices. This crunchy, savory treat is a Diwali favorite, perfect with a cup of hot tea.
For 8 servings
Prepare the Dough
Set Up for Frying
Fry the Sev
A classic South Indian crispy snack made from chickpea flour and spices. This crunchy, savory treat is a Diwali favorite, perfect with a cup of hot tea.
This south_indian recipe takes 40 minutes to prepare and yields 8 servings. At 159.27 calories per serving with 5.98g of protein, it's a moderately challenging recipe perfect for snack.
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Drain, Cool, and Store
For a pungent, peppery flavor, replace the red chili powder with 2 teaspoons of coarsely ground black pepper.
Add 1 tablespoon of finely crushed garlic paste to the dough along with the water for a strong, aromatic garlic flavor.
Use the sev maker plate with the smallest holes and omit the chili powder. This creates a milder, thinner, and crispier snack that is popular with children.
Add 1/4 cup of spinach puree to the dough while kneading for a vibrant green color and added nutrients. You may need to reduce the amount of water.
Besan (chickpea flour), the main ingredient, is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The combination of chickpea flour and rice flour provides a good amount of dietary fiber, which aids in digestion, promotes gut health, and helps you feel full longer.
Spices like ajwain (carom seeds) and hing (asafoetida) are traditionally known in Ayurveda for their digestive properties, helping to prevent gas and bloating.
A half-cup serving of Kara Sev contains approximately 250-280 calories. The majority of the calories come from the chickpea flour and the oil absorbed during deep-frying.
Kara Sev is a deep-fried snack and is high in calories and fat, so it should be enjoyed in moderation as part of a balanced diet. However, it is made from protein-rich besan and is a better alternative to many commercially processed snacks.
The key to keeping Kara Sev crispy is to let it cool completely to room temperature before storing. Once cooled, place it in a clean, dry, airtight container. It will stay fresh for up to 3 weeks.
This can happen for a few reasons: the dough was too soft and sticky, the oil temperature was too low causing it to absorb excess oil, or it wasn't fried long enough. Ensure the dough is pliable but not sticky and fry on a steady medium heat until the bubbling subsides.
Yes, this recipe is naturally gluten-free as besan (chickpea flour) and rice flour do not contain gluten. Just ensure you use a certified gluten-free brand of asafoetida (hing), as some commercial varieties are mixed with wheat flour.
While you can try baking it, the texture and taste will be very different from the traditional fried version. It will be more like a baked cracker than the light, crispy sev. Frying is essential for its authentic texture.
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