Thursday, April 10, 2014

Khara Sev


Chickpea Flour/Besan - 2 cups
Red Chilli Powder - 2 tsps (adjust according to taste)
Caraway/Carom Seeds/Ajwain - 1 tsp (optional, I have not used)
Salt to taste

Oil for deep frying


  1. Pound ajwain, if using. Or you can directly use.
  2. Take 1/2 cup water in a mixing bowl, add salt and red chilli powder.
  3. Heat oil in a pan/wok for frying.
  4. Fold in chickpea flour. Knead using water as required to get a stiff dough.
  5. Take a murukku press with a dis with fine holes.
  6. Fill the murukku press with little dough.
  7. When the oil is hot enough(below smoking point), set the flame to medium and press the handles of the murukku press in a circularly on oil.
  8. When sev is slightly brown, carefully flip the side and fry until slightly brown. Browning happens very quickly. 
  9. Remove sev from oil and place on a kitchen tissue.
  10. Once cooled, serve and store the rest in air tight containers.


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