Name: Spicy Kara Sev
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Gram Flour, besan; ⅛ cup Rice Flour, for crispness; ½ tsp Black Peppercorns, coarsely crushed (do not use fine powder); 3 clove Garlic, crushed into a paste with water; ⅛ tsp Asafoetida; ¼ tsp Red Chilli Powder, adjust for spice level; ½ tsp Salt; ½ tbsp Cooking Oil, hot oil, for the dough; as needed Water, for kneading; as needed Cooking Oil, for deep frying

30 mintotal

Prep 10 min · Cook 20 min

Serves: 2
Difficulty: Medium
Spice: Spicy

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Method

In a wide mixing bowl, sieve the gram flour (besan) and rice flour together to ensure an airy, lump-free base.
Add the coarsely crushed black pepper, red chilli powder, asafoetida (hing), and salt.
Strain the garlic paste water into the flour, discarding the solid garlic bits to prevent them from obstructing the perforations of the ladle during the frying process.
Heat the measured frying oil in a kadhai. Remove the measured portion of this extremely hot oil and pour it over the flour mixture. A vigorous sizzle indicates the correct temperature.
Mix the ingredients lightly with a spoon. Gradually add water to knead a soft, slightly sticky dough. Refrain from over-kneading or making the dough stiff, as this compromises the crunch.
Position a specialized 'boondi ladle' (a flat, perforated spoon) straight over the heated oil.
Take a handful of the sticky dough and press it firmly back and forth across the holes in the ladle, letting thick strands drop straight into the hot oil.
Fry the sev on medium heat. It will sizzle prominently upon hitting the oil.
Turn the strands over with a slotted spoon. Once the bubbling completely subsides and the sev acquires a crisp, golden hue, remove them from the oil.
Drain on paper towels. Allow the batch to cool entirely before gently snapping it into rustic, uneven pieces.

How to tell it's done

The sev should be thicker than nylon sev, golden and crisp, with rough strands and small bursts of pepper in each bite.

Getting it right

Tip

Use garlic-infused water and cracked pepper for flavor without blocking the ladle holes. Fine pepper powder makes the sev taste sharper but less textured.

What to serve it with

Serve kara sev with filter coffee, masala chai, curd rice or a Diwali mixture of boondi, peanuts and curry leaves.

Common mistakes

The sev is greasy or hard.: Do not over-knead the dough, keep it soft enough to pass through the ladle, and fry on steady medium heat.

Storing and reheating

Cool completely and store kara sev in an airtight container at room temperature for up to 3 weeks. Keep it dry and away from steam.

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