Kharada Kaddi or spicy sev is a crunchy snack, usually made with besan / Kadle hittu. Wondering what is special in this recipe?
Here we are using the Taro root and rice flour to make this savory snack. Kesuvina gedde / taro root contains significant amount of fiber, good source of Vitamin A, Vitamin C, Vitamin B6, iron, potassium and many more important nutrients.
To make this snack gluten free skip the Hing/asafetida.
If you are interested in taro root( kesavina gedde) and leaves(kesavina ele) recipe, check this Taro root Gojju, Taro leaves patrode, and taro leaves chutney.
- ¾ kg or around 12 Taro root/kesuvina gedde
- Around 1 cup rice flour (more or less depends on the consistency of the final khara kaddi dough)
- 1½ Cumin seeds
- ½ tsp Jeerigemenasina pudi or red chilli powder
- 2 tsp Salt
- ¼ to ½ tsp hing/asafetida
- 1 tsp ghee
- 1 tsp jeera powder
- Water to cook the taro root
- Thoroughly wash and pressure cook the taro roots with around 3 cups of water on medium heat. Turn off the heat after 2 whistles.
- Once the pressure releases, drain the water and allow the gedde to cool.
- Then peel of the skin, mash it. Add salt, chilli powder, jeera powder, jeera, and hing and mix it well.
- Now add the rice flour little by little until you get the chapathi dough consistency. Grease your hand with a tsp of ghee while mixing it.
- Heat enough oil to fry in a kadai/wok on medium heat.
- Grease the chakli press and place this dough( use kara sev disc) .
- Once the oil is hot enough (to check drop a pinch of dough to the hot oil, it has to come up immediately) press the sev into the hot oil in a circular motion.(watch video)
- Fry the sev until it turns golden color on both sides.( Flip it in between to the other side) Remove it and transfer it onto the paper towel or the colander.
- Repeat the same procedure with the remaining dough.
- Once the karada kaddi cooled completely store it in an airtight container.
- Enjoy with a hot cup of coffee or tea.