Sugar-Free Kara Sev
Crisp, spicy, and completely free from added sugar, this Sugar-Free Kara Sev is the ultimate savory snack to satisfy your crunchy cravings! Made with a blend of besan (chickpea flour) and rice flour, and seasoned with bold spices like cumin, red chili powder, black pepper, and a hint of asafoetida, this recipe boasts a delightful burst of flavors in every bite. The dough is flavored with hot oil for an extra crisp texture, pressed into delicate strands, and deep-fried to golden perfection. Perfect as a teatime snack or a festive treat, this easy-to-make Kara Sev can be stored in an airtight container to stay fresh and crispy for days. Whether you're preparing for Diwali or just want a guilt-free, sugar-free indulgence, this traditional South Indian snack is sure to impress!
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Recipe Information
Ingredients
- 2 cups Besan (chickpea flour)
- 1 cup Rice flour
- 1 teaspoon Cumin seeds
- 1.5 teaspoons Red chili powder
- 0.5 teaspoon Black pepper powder
- 0.25 teaspoon Asafoetida (hing)
- 1 teaspoon Salt
- 2 tablespoons Hot cooking oil
- 1 cup Water
- 3 cups Oil for frying
Instructions
In a large mixing bowl, combine the besan, rice flour, cumin seeds, red chili powder, black pepper powder, asafoetida, and salt. Mix thoroughly.
Add the hot cooking oil to the dry ingredients. Mix well until the mixture resembles bread crumbs.
Slowly add the water to the mixture, a little at a time, and knead into a smooth, yet firm, dough. Ensure there are no lumps.
Divide the dough into portions that can easily fit into your sev press or murukku maker.
Heat the oil for frying in a deep pan over medium heat.
Grease the interior of the sev press with a bit of oil. Fill it with one portion of the dough.
Once the oil is hot, carefully press the dough in a circular motion directly into the hot oil, moving from the center outwards. Make sure to keep your hands at a safe distance from the hot oil.
Fry the Kara Sev over medium heat. Allow one side to cook until golden brown, then gently flip with a slotted spoon to cook the other side.
Once evenly golden brown and crispy, remove the Kara Sev from the oil and place it on a paper towel-lined plate to soak up the excess oil.
Repeat the process with the remaining dough.
Allow the Kara Sev to cool completely before breaking it into smaller pieces and storing it in an airtight container.
Nutrition Facts
Calories |
7857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 754.5 g | 967% | |
| Saturated Fat | 107.2 g | 536% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2530 mg | 110% | |
| Total Carbohydrate | 269.5 g | 98% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 24.3 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2258 mg | 48% | |
*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.
