Monday, 21 October 2019

Garlic KaraSev/Poondu Kara Sev/Kaara Sev –Easy Diwali Snacks


Garlic KaraSev/Poondu KaraSev is a delectable, spicy, crunchy and flavourful evening snack made with besan flour and rice flour. With Diwali coming up in another few days, I thought of sharing with you all my favourite and tempting Garlic Kara Sev. Do try out this Garlic Kara sev and also the Kara Sev which I have posted earlier and post your comments here. Meanwhile do check out other interesting Diwali Sweets and Snacks here.

Here’s how to make Garlic/Poondu Kara Sev with step by step photos…

Other interesting Diwali Snacks that might be of your interest...

Ragi Murukku
Ingredients

Besan Flour/Kadalai Maavu
1 Cup
Rice Flour/Arisi Maavu
½ Cup
Red Chilli Powder
1 tsp
Black Pepper/Milagu
½ tsp
Turmeric Powder
¼ tsp
Garlic Cloves
Small 8-10 or big 5-6
Butter
1 tbsp [melted] or at room temperature
Asafoetida/perungayam/hing
One big pinch
Cooking Soda
One big pinch [optional]
Hot oil
1 tsp
Salt
As needed
Oil
For frying
Preparation Time: 10 min
Cooking Time: 20 min      
Author: Priya Anandakumar
  
Method

Add garlic cloves, red chilli powder, black pepper, turmeric powder, asafoetida to the mixer and grind everything together. Add little water and grind it finely and keep it aside.


In a wide bowl add besan flour/kadalai maavu, rice flour, cooking soda and salt. Mix everything well.


Add the melted butter to it and mix thoroughly to the dry flour mix. Now add the ground garlic paste to the flour and mix together really well. Add required amount of water to make the dough.


Finally add 1 tsp of hot oil to the dough, mix well and keep it aside. The dough should not be stiff, it will be a little sticky. Keep the dough covered so that it does not become dry.


Grease the murukku press with little oil, use the following acchu. Now fill the dough in the murukku press.


Heat oil in a kadai and the check the oil temperature by dropping a small piece of the dough into the oil. If it raises immediately then the oil temperature is perfect.


Now reduce the flame in medium, press the dough in circular motion. Do not make too many circles and overcrowd it.


Flip after a minute and cook on the other side, wait for ‘shh’ sound to subside.


Remove it from oil using perforated ladle and drain it on paper towel.


Similarly follow for rest of the dough and make the kara sev.

Transfer the cooked poondu kara sev to a big plate or a basin and crush it with hand.


When the kara sev has cooled down, store it in airtight container and enjoy.


Yummy, delicious, crunchy, crispy, garlicky Kara Sev is ready to be enjoyed.

Suggestions:

Poondu Kara sev/Garlic Kara sev can be made only with chilli powder or black pepper powder alone. I prefer to use both.

Adjust the spice level according to your family needs.

The dough should be smooth and little sticky. Always keep the dough covered to prevent it from drying.

Fry the Garlic KaraSev only on low medium flame. You can add fried curry leaves for nice aroma and added taste.

Thank you all for visiting my space, please come back again for more delectable, crunchy and traditional recipes from my kitchen.

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Have a great day and enjoy.

Until then I am signing off…





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Priya Anandakumar

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