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Pepper Kaara Sev

Pepper Kaara Sev is a popular Indian snack made from besan (gram flour) and rice flour. It is typically seasoned with a blend of spices, including pepper, red chili powder, cumin powder, and salt. The dough is then shaped into thin strands or noodles, which are deep-fried until they become crispy and golden brown. Pepper Kaara Sev is commonly enjoyed as a standalone snack or added to chaat items for an extra crunch and flavor. It can be found in many Indian snack shops and is also easy to make at home.

To make kaara sev, you’ll need a special utensil known as a “Kaara Sev Karandi” or “Kaara Sev Kattai,” which comes with holes. You rub the dough against this utensil, allowing it to drop through the holes directly into the hot oil for frying.

If you don’t have this tool, you can opt for a “Murukku Achu” with a plate that has large-sized holes. When using a murukku press, gently squeeze the dough over the hot oil and use your fingers to cut it, letting small pieces fall into the oil. Alternatively, you could press out a larger murukku, fry it, and then break it into smaller pieces after frying.

Pepper Kaara Sev

Recipe by S Kamala
Recipe rating: N/A
Course: SnacksCuisine: Indian, TamilDifficulty: Medium


Prep time


Cooking time



Learn how to make Pepper Kaara Sev, a popular Indian snack with a crispy texture and a blend of spices. Perfect for snacking or adding crunch to chaat items!


  • Besan – 2 cups

  • Rice flour – 1 cup

  • Black Pepper – 3 teaspoons

  • Omam (Ajwain) – 1 teaspoon

  • Asafoetida powder – 1/2 teaspoon

  • Butter or Ghee – 3 teaspoons

  • Hot oil – 1 teaspoon

  • Salt – 1 teaspoon or as per taste

  • Oil – for frying


  • Sieve both rice and besan flours.
  • Coarsely powder the black pepper.
  • In a bowl add besan flour, rice flour, pepper powder, omam crushed slightly (keep it in your palm and crush it with other palm), asafoetida powder, salt, butter and hot oil.  Mix it. Then add water little by little and make a soft dough.
  • In a kadai put oil and heat it.
  • Take out a small amount of the dough and fill it in the Murukku Press fitted with three holes plate. Carefully squeeze out the dough into 3 to 4 inch and cut it with your fingers. Or you can make a big murukku and fry till it become crisp and golden yellow.

Recipe Video


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