Paleo Kara Sev
Transform your snack game with this irresistible **Paleo Kara Sev**, a grain-free and gluten-free twist on the classic South Indian favorite! Made with a wholesome blend of tapioca flour, coconut flour, and almond flour, this crispy treat is spiced to perfection with ground black pepper, cayenne, and garlic powder, delivering a bold and savory kick. Infused with aromatic curry leaves and fried to golden-brown perfection in coconut oil, this paleo-friendly snack offers a delightful crunch that pairs wonderfully with a piping-hot cup of chai or as a standalone munchie. With just 15 minutes of prep time, this guilt-free indulgence is perfect for those craving a healthier version of their favorite traditional snack. Ideal for clean eating enthusiasts and those on a paleo diet, this recipe proves that classic flavors can be enjoyed with a nutritious twist!
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Recipe Information
Ingredients
- 1 cup Tapioca flour
- 1/2 cup Coconut flour
- 1/4 cup Almond flour
- 1 teaspoon Ground black pepper
- 1/2 teaspoon Cayenne pepper
- 1/2 teaspoon Garlic powder
- 1 teaspoon Salt
- 3/4 cup Water
- 1/4 cup Coconut oil
- 1 tablespoon Lemon juice
- 1 tablespoon Chopped fresh curry leaves
- 2 cups Coconut oil for frying
Instructions
In a large mixing bowl, combine the tapioca flour, coconut flour, and almond flour.
Add the ground black pepper, cayenne pepper, garlic powder, and salt to the flours and mix well.
In a small saucepan over medium heat, bring the water, coconut oil, and lemon juice to a gentle simmer.
Pour the hot liquid mixture into the dry ingredients and stir quickly to form a soft dough.
Add the chopped curry leaves and knead the dough gently until everything is well incorporated.
Heat coconut oil for frying in a deep pan over medium heat.
Place a portion of the dough into a murukku press or a similar savoury snack maker fitted with the plate with medium holes.
Carefully press the dough directly into the hot oil in a circular motion, creating a snake-like pattern, ensuring not to overcrowd the pan.
Fry until golden brown and crispy, turning once in between, for about 3-4 minutes per batch.
Use a slotted spoon to remove the kara sev from the oil and drain on paper towels.
Repeat the process with the remaining dough.
Allow the Paleo Kara Sev to cool completely before serving or storing in an airtight container.
Nutrition Facts
Calories |
5400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 550.4 g | 706% | |
| Saturated Fat | 461.3 g | 2306% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2434 mg | 106% | |
| Total Carbohydrate | 154.8 g | 56% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 10.6 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 480 mg | 10% | |
*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.
