Authentic Kara Sev Recipe – Besan & Rice Flour Snack

Last Updated on 1 month by Neha Deshmukh

Authentic Kara Sev Recipe – Besan & Rice Flour Snack

Okay, let’s be real. Is there anything more satisfying than a crunchy, savory bite of Kara Sev? This snack is a staple in so many Indian households, and honestly, it disappears within minutes whenever I make it! It’s perfect for tea time, festivals, or just a little something to munch on when those cravings hit. I remember learning this recipe from my grandmother – she always had a huge batch ready for guests, and the aroma would fill the entire house. Now, I’m sharing her (and my slightly tweaked!) version with you.

Why You’ll Love This Recipe

This Kara Sev recipe isn’t just about the incredible taste and texture. It’s about tradition, sharing, and that little bit of joy a homemade snack brings. It’s surprisingly straightforward, even though it looks a little intimidating at first. Plus, it’s a fantastic way to impress your friends and family with a truly authentic Indian treat.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 1 cup besan (chickpea flour) – about 180g
• ½ cup rice flour – about 75g
• 1 teaspoon asafoetida (hing)
• 1 teaspoon salt
• 1 tablespoon garlic paste
• 1 teaspoon chili powder (adjust to your spice preference!)
• 1 teaspoon cumin seeds
• Approximately ½ cup water (around 120ml) – you might need a little more or less
• 2 cups peanut oil – about 480ml, for deep frying

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Besan (Chickpea Flour) – The Foundation

Besan is the star of the show! Make sure yours is fresh for the best flavor and texture. It should be a pale yellow color.

Rice Flour – For Crispness

Don’t skip the rice flour! It’s what gives Kara Sev that signature crunch. You can find it at most Indian grocery stores.

Asafoetida (Hing) – A Unique Flavor Profile

Asafoetida, or hing, has a really unique, pungent aroma. Don’t let that put you off! It adds a wonderful savory depth to the sev. A little goes a long way. If you’re new to hing, start with a little less and add more to taste.

Peanut Oil – Traditional Frying Choice & Regional Variations

Traditionally, peanut oil is used for frying Kara Sev because of its high smoke point and flavor. However, you can also use vegetable oil or sunflower oil if you prefer. In some regions of India, they even use mustard oil for a more pungent flavor!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a mixing bowl, combine the salt, chili powder, garlic paste, cumin seeds, asafoetida, and water. Give it a good mix until everything is well combined.
2. Now, add the besan and rice flour to the bowl. Start mixing! You want to create a smooth, lump-free dough. Add a little more water, a teaspoon at a time, if needed. The dough should be firm but pliable.
3. Heat the peanut oil in a deep pan or kadhai to 375°F (190°C). A good test is to drop a tiny piece of dough into the oil – it should sizzle and rise to the surface immediately.
4. Grease your kara sev mold lightly with oil. Fill the mold with the dough, and then press strands directly into the hot oil. Be careful – the oil is hot!
5. Fry the sev until it’s golden brown and crispy, flipping occasionally to ensure even cooking. This usually takes about 2-3 minutes.
6. Remove the sev from the oil and drain it on paper towels to remove any excess oil.
7. Let the sev cool completely before storing it in an airtight container. This is crucial – warm sev will get soggy.

Expert Tips

• Don’t overcrowd the pan: Fry the sev in batches to maintain the oil temperature.
• Mold matters: A good quality kara sev mold will make your life so much easier.
• Oil temperature is key: Too low, and the sev will be soggy. Too high, and it will burn.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your asafoetida source, as some brands may contain hidden ingredients.
• Gluten-Free Confirmation: Kara Sev is naturally gluten-free, as it uses besan and rice flour.
• Spice Level Adjustment: Feel free to adjust the amount of chili powder to suit your taste. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations (Diwali, Holi): During Diwali, I often add a pinch of turmeric powder for a beautiful golden color. For Holi, I sometimes add a tiny bit of food coloring for a festive touch.

Serving Suggestions

Kara Sev is fantastic on its own as a snack. But it’s also amazing as a topping for chivda (a savory snack mix), bhel puri (a popular street food), or even just sprinkled over your yogurt for a little crunch.

Storage Instructions

Store cooled Kara Sev in an airtight container at room temperature for up to a week. Honestly, it rarely lasts that long in my house!

FAQs

What is the best type of oil to use for Kara Sev?
Peanut oil is traditional, but vegetable or sunflower oil work well too.

How do I know if the oil is hot enough for frying?
Drop a tiny piece of dough into the oil – it should sizzle and rise immediately.

Can I make the dough ahead of time?
You can, but it’s best to fry it right away for the crispiest results. If you do make it ahead, cover it tightly to prevent it from drying out.

What is asafoetida (hing) and where can I find it?
Asafoetida is a resin with a pungent smell, used for its savory flavor. You can find it at Indian grocery stores, or online.

How can I achieve a perfectly crispy texture?
Using the right ratio of besan to rice flour, maintaining the correct oil temperature, and frying in batches are all key to achieving that perfect crunch!