• TRADITIONAL SOUTH INDIAN KARASEV MADE WITH MILLET – Crisp, coarse strands of spiced dough fried to a proper crunch, built on millet rather than plain besan or refined flour. The same snack your tea has always gone with, made from a grain with more substance behind it.
• BUTTER FLAVOUR THAT LIFTS IT ABOVE PLAIN SEV – Butter gives kara sev a richness ordinary namkeen does not have. The spice still comes through clearly, but there is a rounded savoury depth underneath it that makes this considerably harder to stop eating than a standard sev.
• COARSE, CRAGGY TEXTURE FOR A REAL CRUNCH – Good karasev has an irregular shape that crunches properly, rather than the uniform snap of an extruded machine-made snack. That coarseness is deliberate, and texture is most of what you are buying in a fried savoury snack.
• MORE THAN A TEA TIME SNACK – Put it out in a bowl when people visit, mix it into a chivda or namkeen mixture, scatter it over curd rice or upma for crunch, pack it into a lunchbox, or keep it in a desk drawer for an afternoon that needs getting through.
• 150G PACK THAT STAYS CRISP – Enough to share and small enough to finish while the crunch is still there. Reseal the pack properly and store it somewhere dry — humidity softens any fried snack, and once the crispness has gone it does not come back.
We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product.
- Net quantity
- 150 g
- Made in
- India, from Tamil Nadu
