Khara sev recipe is a South Indian snack made with besan flour, rice flour and some spices like chilli powder and pepper corns. There are lot of variations in this karasev, like spicy karasev, garlic karasev, motasev, pepper karasev, sattur karasev etc but this karasev recipe is a spicy version. You can make it as a soft texture or crispy one. It is a crunchy evening tea time snack and an easy diwali snacks recipe to prepare for this festive occasion.
Khara sev recipe is a South Indian snack made with besan flour, rice flour and some spices like chilli powder and pepper corns. There are lot of variations in this karasev, but this karasev recipe is a spicy version.
- 2.5 Cups Besan Flour
- 1 Cup Rice Flour
- 1 tsp Chilli Powder
- 1 tsp Whole Pepper
- 1/4 tsp Hing
- 1.5 tbsp Butter
- Salt To Taste
- Oil For Frying
Sieve the rice flour and besan flour once. Crush whole pepper in a mixer or hand motor coarsely.
In a large bowl, add besan flour, rice flour, red chilli powder, pepper, hing, butter and salt. Mix well by adding water little by little. The dough should not be stiff, but little sticky so pressing will be easy.
Heat oil in a kadai, and check the oil temperature but dropping a small piece of dough into the oil. If it raises immediately, then the oil temperature is perfect. Press it in oil in circles, don't over crowd it. Just two layers. Fry in medium flame on both sides till golden brown. Drain it in tissue paper. Cool down and break it into pieces.
Have this karasev recipe as tea time snack.
1. Sieve both flour for even mixing.
2. You can add only chilli powder or whole powder as per your preference for this karasev recipe.
3. Don’t add more butter than mentioned or else khara sev will break while frying itself.
4. Instead of butter, a ladle of hot oil can be added to the dough.
5. For variation of this khara sev recipe, you can add 3 to 4 pods of crushed garlic to the dough.
6. If the dough becomes dry it will be difficult to press, So sprinkle little water.
7. Don’t fry the karasev in high flame, it will give bitter taste.
8. You can use the traditional way of rubbing the dough through a big ladle which has holes in it.