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…
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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find this post really interesting, it will be really nice if you can share it
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Have a
great day and enjoy.
Until
then I am signing off…
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