Crispy Pepper Sev (Miriyala Jantikalu): Authentic South Indian Snack Recipe
25 minutes
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About Crispy Pepper Sev (Miriyala Jantikalu): Authentic South Indian Snack Recipe
Pepper Sev, also known as Miriyala Jantikalu or Milagu Sev, is a beloved South Indian snack renowned for its irresistible crispiness and spicy pepper flavor. This easy-to-make recipe brings back nostalgic memories of hostel days, offering a comforting and satisfying treat reminiscent of other popular snacks like muruku and janthikalu.Made with a simple blend of chickpea flour, rice flour, and freshly crushed black pepper, this sev is incredibly flavorful and perfect for long-term storage. Its pungent aroma and spicy kick make it a unique and addictive snack, ideal for travel or enjoying with a hot cup of tea.This recipe emphasizes the use of freshly crushed black pepper for maximum flavor impact, guaranteeing a delightful peppery bite in every strand. Get ready to experience the authentic taste of South India!
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Dry Ingredients
- 100 gm Gram Flour bengal gram flour, besan, shanagapindi
- 1/2 cup Rice Flour
- 2 tsp Pepper black, freshly crushed
- 1 tsp Cumin seeds
- 1/4 tsp Turmeric haldi
- 1.5 tsp Salt or to taste
- 1/4 tsp Asafoetida hing
For Frying
- Oil enough for deep frying
Instructions
Prepare the Dry Ingredients
- Crush the black pepper coarsely. Sift the chickpea flour and rice flour together to remove any lumps.
Combine Ingredients
- In a large bowl, combine the sifted flours, crushed pepper, cumin seeds, turmeric powder, asafoetida, and salt. Mix well.
Make the Dough
- Gradually add water to the flour mixture, mixing until a firm, pliable dough forms. Add the melted butter and continue mixing until well incorporated.
Prepare the Sev
- Use a sev press or a piping bag fitted with a desired nozzle to shape the sev. Alternatively, you can roll out the dough thinly and cut it into desired shapes.
Fry the Sev
- Heat oil in a kadai (wok) or deep frying pan over medium-low heat. Test the oil temperature by dropping a small piece of dough into the hot oil – it should sizzle immediately. Carefully press the dough through the sev press into the hot oil, working in small batches and creating circular or spiral shapes. Fry until golden brown and crispy (about 4-5 minutes), turning occasionally.
Drain and Cool
- Remove the crispy sev with a slotted spoon and place it on paper towels to drain excess oil. Allow it to cool completely.
Enjoy!
- Once cooled, store your Pepper Sev in an airtight container. It will stay fresh and crispy for several weeks.
Recipe Notes
Expert Tips for the Perfect Pepper Sev
- For extra flavor, toast the cumin seeds lightly before adding them to the dry ingredients.
- Don't overcrowd the pan while frying; fry in small batches to ensure even browning and crispiness.
- Maintain a medium-low flame throughout the frying process to prevent burning and ensure the sev cooks thoroughly.
- Freshly crushed peppercorns deliver the best flavor; pre-ground pepper will have a slightly different taste.
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Recipe Nutrition
Calories: 172kcalCarbohydrates: 9gProtein: 1gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gCholesterol: 1mgSodium: 684mg
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3 Comments
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Looks so yummy! Excited to make it.
This looks amazing! Thanks for sharing.
What a delicious recipe! Thanks for posting.