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Garlic Kara Sev Recipe (Poondu Kara Sev)

Crispy and spicy garlic kara sev recipe, also known as poondu kara sev, flavored with crushed garlic and black pepper for Diwali.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Snack
Cuisine: Indian
Keyword: Diwali snacks recipe, How to make karasev, Kara sev preparation, Kara sev recipe, Karasev Indian recipes, Karasev recipe
Servings: 4 servings
Author: Chitra

Ingredients

Version 1 (Crisp & Melt-in-Mouth)

  • 1 cup Besan flour / Gram flour (approx. 100 g / 3.5 oz)
  • 1 cup Rice flour (approx. 130 g / 4.6 oz)
  • 2 tbsp Hot oil (approx. 30 ml / 1 fl oz)
  • 2 tsp Black pepper powder (coarsely ground, or 1 1/2 tsp red chilli powder)
  • 10 cloves Garlic (peeled and ground to smooth paste)
  • 1 tsp Salt (or as needed)
  • Water as needed to make soft dough
  • Cooking oil to deep fry

Version 2 (Traditional Crunchy Texture)

  • 1 cup Besan flour / Gram flour (approx. 100 g / 3.5 oz)
  • 2 tbsp Rice flour (approx. 20 g)
  • 2 tbsp Roasted gram dal powder (Pottukadalai maavu) (approx. 20 g)
  • 1 tbsp Butter (softened at room temperature, approx. 14 g / 0.5 oz)
  • 1 ½ tsp Red chilli powder or pepper powder (adjust to taste)
  • ¼ tsp Asafetida / Hing
  • Salt and water as needed
  • Cooking oil to deep fry

Instructions

  • Peel the skin of garlic cloves. Take pepper corns and garlic in a mixie jar. Grind it to a paste without water. Add some water and grind to a smooth paste. Skip this step and use hing instead of garlic if you wish to make a no garlic version. If you use pepper powder like me, grind garlic alone to a smooth paste adding required water. (A small tip:) - Instead of grinding to a paste, add some besan flour along with garlic cloves and powder it. It will powder easily. You can mix this powder with the remaining ingredients.
    Grinding garlic cloves and black pepper to a smooth paste
  • Take a wide bowl and add sieve besan flour, rice flour. Break the lumps and sieve it well. To this add salt, pepper + garlic paste and hot oil. Mix well to make a crumbly mixture.
    Sieving besan and rice flour with spices and hot oil in a bowl
  • Add water and make a thick dough. No issues if the dough is slightly sticky. If the dough is too hard, you may not be able to rub the dough in the slotted ladle. If you use murukku maker, you may find it difficult to press. So make the dough little loose.
    Mixing ingredients with water into a pliable kara sev dough
  • Heat oil in a kadai and check the oil temperature by dropping a pinch of dough. If it rises immediately to the top,oil is just right. Now hold a slotted ladle 15 cms above the kadai. Take a big ball sized dough and rub it using the heel of your palm. Rub continuously by gathering all the excess dough. Kara sev will start to fall into the oil. Repeat it until the kadai is 3/4 th filled with karasev. Keep the flame medium and cook both sides till bubbles cease completely.Drain in a tissue.
    Rubbing kara sev dough directly over hot oil using slotted ladle
  • If you want to use Murukku maker, take a ball sized dough and fill in the single holed murukku mould. Press it over the hot oil and cook till bubbles cease. Kara sev made using this method takes more time to cook than the traditional rubbing method. So keep an eye !
    Pressing kara sev dough into hot oil using single holed murukku mould
  • Give some standing time of an hour to a day to enjoy its best taste. Generally it tastes the best with full flavor by next day! For second version, follow the same procedure but add rice flour & gram dal flour(pottukadalai maavu) as mentioned above. Store the kara sev in an air tight box once it cools down completely.It stays good for a month. Munch them with your coffe or tea ! Enjoy !

Video

https://youtube.com/watch?v=4Ak06QurGvE%3Ffeature%3Dplayer_embedded

Notes

  • You can follow any of the above versions.
  • Adjust the quantity of spice powders and garlic as per your taste.
  • You can use chilli powder instead of pepper.