Karasev Recipe

Ingredients:
2 cups bengalgram flour (besan)
1/2 cup rice flour
2 tbsp hot oil or ghee
1 - 1 1/2 tsp chilly powder
1/2 tsp asafoetida powder
salt to taste
oil for frying

Grind to a fine paste:
1 tsp poppy seeds (khus-khus)
1/2 tsp fennel seeds (saunf)
3 cloves
2 cardamoms
1/2 " piece cinnamon

Method:
1. Except oil for frying, pour all the ingredients into the mixing bowl including the ground paste. Add just enough water to make a stiff dough. Cover and set aside.

2. Heat oil in a kadai. Take a handful of batter and holding a slotted spoon over the hot oil, quickly rub the batter. The batter will fall into the hot oil in 1" pieces (or sev). When the oil is 3/4 full of sev, stir fry till they turn golden brown in colour. Remove from the oil, put the kara sev onto a paper napkin so that the extra oil gets absorbed.

3. When all the batter has been made into sev, cool for a while before storing in an airtight container.

Variation:
Kara Sev can be made with the masala ingredients. To do this, leave out the ground paste and make a stiff dough using the other ingredients.