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Khara Sev is a simple and spicy snack that can be made for Diwali. It also serves as a delicious tea time snack
- Dry roast the carom seeds, cumin seeds and peppercorns and blend in a mixer to a coarse powder.
- Sieve the besan, rice flour and remove all lumps.
- In a bowl, combine the besan, rice flour, salt, turmeric powder, powdered mixture and asafoetida and mix well.
- Add little by little water and mix the ingredients to get a dough which can be pressed using the traditional mould.
- Heat the oil in a kadhai, put the dough in the press and press it in hot oil.
- Try to make smaller pieces of khara sev if not make a big one like murukku and later break it off.
- Allow the khara sev to cook in oil . Keep the heat medium to low.
- Cook the khara sev until the bubbles in the oil stops.
- Drain and place it on a tissue paper to remove excess oil.
- Store in a air tight container.
This recipe was contributed by Ende Kushini on 12 Nov 2012I love cooking and I love varieties. I love to experiment with cooking. I read recipe books, look u...
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