Kara Sev

🔥 Prep

• Measure out 250 g besan and 50 g rice flour into a bowl.
• Peel and mince the 6 cloves of garlic.
• Measure out 1 tsp black pepper (if using whole peppercorns, grind them).
• Measure out 2 tbsp butter and keep at room temperature.
• Measure out 1.25 tsp salt.
• Measure out 150 ml water.
• Pour 400 ml oil into a deep frying pot for later use.

🔥 Cook

• 1. Heat the 400 ml oil in a deep, heavy‑bottomed pan over medium‑high heat until it reaches 180 °C.
• 2. Combine the 250 g besan, 50 g rice flour, 1.25 tsp salt, 1 tsp black pepper, and the minced 6 garlic cloves in a mixing bowl.
• 3. Add the 150 ml water and 2 tbsp butter to the dry mixture and Knead for 2 minutes until a smooth, pliable dough forms.
• 4. Load the dough into a sev maker (or a piping bag with a small star nozzle); when the oil is hot, Press strands directly into the oil and Fry for 3‑4 minutes until they turn light golden and crisp, stirring occasionally.
• 5. Remove the fried sev with a slotted spoon and Drain on paper towels for 1 minute.
• 6. Toss the warm sev with any remaining butter and an extra pinch of black pepper, then Serve immediately.

🔥 Serve

• Serve the Kara Sev hot as a crunchy tea‑time snack.
• Pair with coconut chutney or tangy tamarind dip for extra flavor.
• Store leftovers in an airtight container to keep them crisp for up to a week.