October 31, 2013

Khara sev recipe - tikhat sev recipe - how to make khara sev

Khara sev  recipe - Since Diwali is approaching, the preparation of faral or snacks and sweets is going on in full swing. I prepared kharasev, which goes well with sweets. It is a simple and easy snack, that few ingredients like besan, rice flour, carom seeds pepper powder and oil for deep frying is needed. Different flavors and taste can be brought out by adding ingredients like carom seeds, cumin seeds, pepper powder, asafoetida, garlic paste, tomato puree and spinach puree. I used carom seeds as a flavoring agent that I like this flavor most. Whenever I use besan for snacks, I add ajwain to it that ajwain is helpful in digestion. Khara sev is one of the most versatile snack that makes a great accompaniment with tea or coffee. It can be used for garnishing poha, upma, susla, and Chivda. This deep fried snack is tasty,  mood triggers, addictive and make cravings for more.

Khara sev in a serving plate
Khara sev recipe with step by step pictures.

Preparation time 20 minutes
Cooking time 30 minutes

Ingredients

1 cup split bengal gram flour / besan
1/4cup rice flour 
1 tsp carom seeds/ajwain, crushed
2 tsp pepper powder
A pinch of asafoetida/  hing
Salt to taste
Oil  for frying

Method
Khara sev recipe
  • Combine the  besan and rice flour, sieve them. Add ajwain, pepper powder, hing, 1 tbsp oil and salt. Mix them with the flour. 
  • Add water gradually to the flour and knead to make a firm and soft dough. It should be chapati dough consistency. Take care that the dough should neither be very soft nor too dry.
  • Take the sev mould, arrange the plate with large hole, fill the dough and close it with lid.
  • Heat oil in a frying pan. Press the mould directly into hot oil, rotating from left to right and deep fry the karasev, over a low flame, till crispy and golden brown. 
  • Drain the oil. Remove and place on an absorbent paper. 
  • When it comes to room temperature, store in an airtight container. Fill the mould with remaining dough and fry the sev. This Karasev can be stored for a fortnight.

Khara sev recipe with step by step pictures

Take the sev mould and  fix the large hole plate to it. Keep it aside.
mould arranged to make khara sev

Combine the  besan and rice flour, sieve them. Add ajwain, pepper powder, hing, 1 tbsp oil and salt. Mix them with the flour. Add water gradually to the flour and knead to make a firm and soft dough. Knead the firm and soft dough and fill it till the 3/4 part of the sev mould and close it with its lid
dough kneaded to make khara sev

Heat oil in a frying pan. Press the mould directly into hot oil, rotating from left to right and deep fry the karasev, over a low flame, till crispy and golden colour. Drain the oil. Remove and place on an absorbent paper. 

deep fried khara sev

When it comes to normal temperature, store in an airtight container. Fill the mould with remaining dough and fry the sev. This kharasev can be stored for a fortnight.
serve khara sev



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