karada kaddi/ kara sev


  • 3 cups Besan (Gram flour)
  • 4 tbsp rice flour
  • Pinch Hing (asafoetida) 
  • Pinch Soda powder (optional)
  • 2 tsp Red chilli powder
  • 3 tbsp butter
  • 1 tbsp oil
  • salt to taste
  • 2 tsp Ajwain seeds
  • 3 green chillies 
  • oil for deep frying


  1. Grind green chillies and ajwain in small mixie jar to a coarse pasted. Add 1 cup water and grind again.Pass this through a sieve. Use this water to knead the dough.
  2. In a bowl mix besan, rice flour, salt, soda powder, hing,red chilli powder, melted butter and oil. Add the green chilli - ajwain water and form a sticky dough. Use as much water required (you don't have to use up all the water)
  3. Heat oil in a pan. Oil the Sev press and fill it with the prepared dough.and press into hot oil.make one circle of sev. fry on both sides till golden brown or till the sound and bubbles subside.
  4. Remove from oil and place it on absorbent paper.
  5. Repeat the same with rest of the dough.
  6. Let the sev cool down completely before breaking to medium size pieces and store in air tight container.
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