Low Sodium Kara Sev
Crispy, flavorful, and perfect for guilt-free snacking, Low Sodium Kara Sev is a healthier twist on the traditional South Indian spicy snack. Made with a blend of chickpea flour and rice flour, this recipe skips the salt but packs in bold flavors with cayenne, black pepper, turmeric, and aromatic carom seeds. A touch of asafoetida adds a subtle umami, while unsalted butter ensures a perfectly crisp texture without compromising heart health. The dough is pressed into sizzling oil to create crunchy golden strands that are irresistibly delicious. Quick to prepare in just 45 minutes, this low-sodium kara sev is ideal for mindful munching or sharing during festive celebrations. Plus, it stores beautifully in an airtight container, making it a ready-to-go snack anytime!
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Recipe Information
Ingredients
- 250 grams Chickpea flour (besan)
- 50 grams Rice flour
- 0.5 teaspoons Cayenne pepper
- 0.5 teaspoons Black pepper powder
- 0.25 teaspoons Asafoetida (hing)
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Carom seeds (ajwain)
- 2 tablespoons Unsalted butter or ghee
- 150 milliliters Water
- 500 milliliters Oil for deep frying
Instructions
In a large mixing bowl, combine chickpea flour, rice flour, cayenne pepper, black pepper, asafoetida, turmeric powder, and carom seeds.
Melt the unsalted butter or ghee and add it to the flour mixture.
Mix the ingredients well, ensuring that the butter is evenly distributed.
Gradually add water to the dry ingredients, kneading into a firm yet pliable dough. The dough should be smooth and not sticky.
Cover the dough with a damp cloth and let it rest for 10 minutes.
Heat oil in a deep frying pan over medium-high heat. The oil should be about 3 inches deep.
While the oil is heating, prepare the sev press or a piping bag with a star nozzle.
Fill the sev press with a portion of the dough. When the oil is hot, carefully press the dough into the oil, forming long strands.
Fry the sev until it is golden brown and crisp, about 2-3 minutes per batch. Stir occasionally to ensure even cooking.
Use a slotted spoon to remove the sev from the oil and drain it on paper towels.
Repeat the process with the remaining dough.
Once cooled, store the kara sev in an airtight container.
Nutrition Facts
Calories |
5790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 540.9 g | 693% | |
| Saturated Fat | 86.6 g | 433% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 169 mg | 7% | |
| Total Carbohydrate | 190.6 g | 69% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 27.2 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2227 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
