Soy-Free Kara Sev
Crunchy, spicy, and completely soy-free, this *Soy-Free Kara Sev* is the perfect traditional snack with a twist! Made with a blend of gram flour and rice flour, infused with aromatic spices like red chili powder, turmeric, black pepper, and a hint of asafoetida, this recipe delivers a bold burst of flavor in every bite. The dough is kneaded to perfection with hot oil, ensuring the sev fries up golden brown and irresistibly crisp. Ideal for tea-time munching or festive celebrations, this easy-to-make Kara Sev can be customized with optional curry leaves for an extra touch of flavor. Ready in just 45 minutes, this gluten-free snack is a must-try for any spice lover looking for a soy-free indulgence!
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Recipe Information
Ingredients
- 200 grams Gram flour (besan)
- 50 grams Rice flour
- 1 teaspoon Red chili powder
- 0.5 teaspoon Black pepper powder
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Asafoetida (hing)
- 1 teaspoon Salt
- 3 tablespoons Oil (for dough and frying)
- 100 milliliters Water
- 10 leaves Curry leaves (optional)
Instructions
In a large mixing bowl, combine gram flour, rice flour, red chili powder, black pepper powder, turmeric powder, asafoetida, and salt.
Heat 2 tablespoons of oil until hot, then pour over the flour mixture. Mix well until it resembles coarse crumbs.
Gradually add water, a little at a time, and knead to form a smooth and soft dough. You might not need all the water, so add slowly.
Divide the dough into smaller portions for easy handling.
Heat oil in a deep frying pan on medium heat. Test the temperature by dropping a small piece of dough into the oil; it should rise to the surface quickly.
Use a sev maker with a medium-sized hole plate. Fill one portion of the dough into the sev maker.
Directly press the dough into the hot oil in a circular motion, ensuring not to overcrowd the pan.
Fry the Kara Sev over medium heat, turning occasionally until golden brown and crispy.
Remove with a slotted spoon and drain on paper towels.
Repeat the process with the remaining dough portions. Optionally, add curry leaves to the oil in the last few seconds of frying for added flavor.
Let it cool completely before storing in an airtight container.
Nutrition Facts
Calories |
1338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2495 mg | 108% | |
| Total Carbohydrate | 160.4 g | 58% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 20.2 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1822 mg | 39% | |
*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.
