Khara Kaddi | How to make Khara Kaddi

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By Sia Krishna
Created on 12th May 2016
  • Khara Kaddi, How to make Khara Kaddi
Khara Kaddiby Sia Krishna
  • Khara Kaddi | How to make Khara Kaddi (22 likes)

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    Rate It!
  • By Sia Krishna
    Created on 12th May 2016

About Khara Kaddi

Khara Kaddi or Kharada Kaddi in Kannada literally translates to Spicy Sticks and is made using chickpea or gram flour spiced with turmeric, red chilli powder and cumin or carom seeds. It is made using Chakkuli or Murukku Press, a device designed to press savoury snacks in Indian sub-continent into hot oil. As the name suggests, these are spicy snacks and hence try not to reduce the amount of chilli powder too much as it will lose its charm and authenticity. The addition of cumin and carom gives it a distinct taste when bite into it and the hing/asafoetida not only adds punch of flavour but also helps to keep the heart burn at bay if you end up binging them! :) The result is crispy, crunchy and spicy sticks of delight which you will love to snack on. It is one of those snacks which is easy to make and easy to fall in love with.

Khara Kaddi is a delicious dish which is enjoyed by the people of every age group. The recipe by Sia Krishna teaches how to make Khara Kaddi step by step in detail. This makes it easy to cook Khara Kaddi in your kitchen at home. This recipe can be served to 6 people. You can find this dish at most restaurants and you can also prepare Khara Kaddi at home. This amazing and mouthwatering Khara Kaddi takes 10 minutes for the preparation and 30 minutes for cooking. The aroma of this Khara Kaddi is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Khara Kaddi is a good option for you. The flavour of Khara Kaddi is palatable and you will enjoy each and every bite of this. Try this Khara Kaddi and impress your family and friends.

  • Prep Time10mins
  • Cook Time30mins
  • Serves6People
Khara Kaddi

Ingredients to make Khara Kaddi

  • 2 cups Besan or Chickpea/Gram Flour
  • 1 - 2 tsp Salt (Adjust as per taste)
  • 1 Tbsp oil or butter
  • 1 tsp Oil for greasing the Murukku Press
  • Oil for Deep frying
  • 2 - 3 tsp Chilli Powder (Adjust as per taste)
  • 1/2 tsp Haldi/Turmeric Powder
  • 1/4 tsp Powdered Hing/Asafoetida
  • 1 tsp Jeera/cumin seeds
  • 1 tsp Ajwain/Carom Seeds

How to make Khara Kaddi

  1. Heat oil for deep frying in a wok or kadai on medium flame.
  2. While the oil is getting hot, sift together gram flour, red chilli powder, turmeric powder, asafoetida and salt in to a large mixing bowl.
  3. Heat a tbsp. of oil or butter and add it to the sifted flour. Mix it well with a help of a spatula.
  4. Next add little water at time and mix it well to make dough of chapatti consistency. This dough will be quite sticky and difficult to handle unlike the wheat flour dough. You can grease your palm with little oil while kneading the dough.
  5. Divide the dough and roll it into a large lemon sized balls and then shape them into logs. Stuff the dough log into a greased murukku or sev press inserted with a disc (around 15-20 holes) for khara sev.
  6. Check if the oil is heated enough by dropping a pinch of dough into the hot oil. If it rises to the surface immediately, the oil is ready for deep frying. (Check the tips below)
  7. Press the Khara Kaddi directly into the hot oil by making a large circle, starting close to the edge of the kadai in circle and moving in.
  8. Fry them in the medium flame till they turn golden on the one side and then gently flipping it on other side. Let it cook until it turns golden brown and the bubbles on the oil ceases showing they are cooked through.
  9. Remove it from oil with slotted spoon; place it on a plate lined with paper towel to remove excess oil. Let them cool down to room temperature before storing them in an air tight container.
  10. They remain fresh for 2-3 weeks in room temperature. Serve these Khara Kaddi or Spicy Sev as a snack with a cup of coffee or tea and enjoy!
My Tip: It is important to get the correct consistency of the dough as if it is too thin it will absorb too much of oil while deep frying. If making a large batch of Khara Kaddi, make sure that the dough is covered with damp cloth to avoid from drying out. Check if the oil is heated enough by dropping a pinch of dough into the hot oil. If it rises to the surface immediately, the oil is ready for deep frying. If the dough sinks to the bottom and stays there, wait for a couple of minutes for the oil to get heated up. It is important that fry the Khara Kaddi in a medium flame as if the oil is too hot the it will brown quickly and may also end up burning and taste bitter. So take care to keep the temperature of the oil in medium heat.

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