Sev / Sanna karapoosa !!! | How to make Sev / Sanna karapoosa !!!

By Swapna Sunil  |  11th May 2016  |  
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  • Sev / Sanna karapoosa !!!, How to make Sev / Sanna karapoosa !!!
Sev / Sanna karapoosa !!!by Swapna Sunil
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About Sev / Sanna karapoosa !!! Recipe

Sev or Sanna karapoosa is a authentic snackmade using besan n rice flour. This serves as a perfect accompainment for tea / coffee. Works great for any chaat recipes too. Karapoosa is so easy and simple recipe to make at home and can be done in a jiffy without any preparations. Stores well for several weeks too. Absorbs very little oil making it a perfect munching for kids and adults as well.

Sev / Sanna karapoosa !!!, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Sev / Sanna karapoosa !!! is just mouth-watering. This amazing recipe is provided by Swapna Sunil. Be it kids or adults, no one can resist this delicious dish. How to make Sev / Sanna karapoosa !!! is a question which arises in people's mind quite often. So, this simple step by step Sev / Sanna karapoosa !!! recipe by Swapna Sunil. Sev / Sanna karapoosa !!! can even be tried by beginners. A few secret ingredients in Sev / Sanna karapoosa !!! just makes it the way it is served in restaurants. Sev / Sanna karapoosa !!! can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Sev / Sanna karapoosa !!!.

Sev / Sanna karapoosa !!!

Ingredients to make Sev / Sanna karapoosa !!!

  • 2 cups Besan / chana dal flour
  • 1/2 cup rice flour
  • 2 tbsp hot oil to mix with flours
  • 2 tsp red chilli powder
  • 1/4 tsp turmeric
  • salt to taste
  • water as needed
  • oil to deep fry

How to make Sev / Sanna karapoosa !!!

  1. In a wide deep bowl add besan n rice flour, mix together. Next add in the red chilli powder, turmeric and salt and mix well.
  2. Now heat 2 tbsp oil to smoking point and add this to the flour mix. Mix well until well incorporated.
  3. Now add water little by little and knead into a sticky paste, slightly thick than bhajiya mix.
  4. Using a spoon to mix makes the job way easy as besan turns slimy.
  5. Meanwhile start heating oil in a pan / kadai to deep fry sev.
  6. Spoon little batter into the sev maker with the fine holed disc attached to it. Now press this into hot oil. Be cautious do not over crowd the pan as oil might spill out.
  7. Continue frying until golden, flip and fry. Fry both the sides until golden and remove into a paper towel lined plate. Repeat the process until all the batter is done..
  8. Allow it to cool a bit n crush/ break into pieces with your fingers. Once completely cooled store in an airtight container and cherish until stock lasts.

My Tip:

The batter has to be thick and sticky. Do not crowd the oil as oil tends to bubble and overflow.

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