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- Duration: 25 minutes
- Serves: 2 to 4 people
For that perfect crispness and texture, one needs to make sure that the dough is smooth and soft enough to squeeze. In case it is too tightly bound, it is a good idea to sprinkle in some more water and knead again. If you are using a murukku-maker, then it is best to dip the upper half of the apparatus in water to make the squeezing easier. If you would like to avoid garlic, use hing as a substitute. In any case, one should not use more than 1 tbsp of hot oil/ ghee, or else the sev will start to dissolve in the oil.
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Prepared as a Diwali snack all over peninsular India, the much-popular Garlic Karasev is called ‘Poondu Karasev’ in Tamil, ‘Lahsun Sev’ in Marathi, and ‘Velluli Karapusa’ in Telugu. The crispness of this dry snack is legendary and its spicy taste is distinct from most other common namkeens.
- Gram flour (besan) (1 cup)
- Rice flour (½ cup)
- Garlic (lahsun) flakes (4)
- MTR Lal Mirch Chilli Powder (1½ tsp)
- Carom seeds (ajwain) (1 tsp)
- Hot oil/ ghee (1 tbsp)
- Salt (to taste)
- Peel the garlic pods and roughly grind them in a mixer-grinder.
- Add in ¼-cup of water and grind well again. You can use this water to knead the dough with.
- In a mixing bowl, add in the besan, rice flour, MTR Lal Mirch Chilli Powder, ajwain, salt and hot oil. Mix well.
- Add the garlic water first and mix well. Then, gradually add in water to make a smooth and soft dough.
- Holding it over a kadhai, squeeze this dough through the murukku-maker to form big circles.
- Do not layer, just a layer to fill the oil.
- Cook on a medium flame. Once the bubbles reduce, flip and cook the sev till it becomes golden in colour.
- Drain any excess oil on a kitchen towel. Roughly break the fried dough, and once it has cooled, store in an airtight container.
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