Garlic Karasev recipe | Diwali snacks

I already have posted a spicy karasev recipe with black pepper to jazz it up, in a different proportion of ingredients. This garlic karasev is my mom’s version, mainly the ratio. This one is more with besan and lesser rice flour when compared to my previous kara sev recipe. Mom once tried this garlic version by grinding garlic along with red chillies. It was so different from the regular ones mom always makes with asafoetida flavor. We never used garlic before in snacks, so it was too good for me. This year, when I planned my Diwali recipe posts in my blog, this was one in my definite tries. I wanted to make it in a tradition way by rubbing the dough through the porous ladle. But Since I was in a hurry, I made it using the murukku press itself. I usually use my screw model murukku press, so never ever felt the difficulties in squeezing through the murukkus. This time I used my new murukku press, the cute little one bought by my MIL. It wasn’t that difficult to press, still I could see the difference.
I was wondering how my mom used to squeeze dough always made with more than 4 cups of flour. Really hats off to out moms, MILs, paatis who used to do so much quantity those days. I never made any snack more than 2 cups at a time. Few days back, when I was having Skype call with my mom, she said, this time she will make only 1 cup each as they are only two to eat those snacks. And she even could not squeeze these days as her bones are already weak and feels pain when she squeezes. I felt sad as she said so for the first time, that is, coz of her body condition she is restricted to do these things. I advised her to do the same, little at a time and later if they want they can make. Also asked her to buy the screw type press what she bought for me.

Garlic Karasev recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 10 mins    |  Cook time: 25 mins    |  Makes: 3 cups

Ingredients

Besan/ gram flour/ kadalai maavu	1 cup
Rice flour (store bought)	1/2 cup
Garlic	4, small flakes
Red chilli powder	1 & 1/2 tsp
Ajwain/ omam	1 tsp
Hot oil/ ghee	1 tblsp
Salt	As needed

 

Method

1. Peel garlic, first place it alone in the mixer and run until its ground coarsely.

2. Later, add say 1/4 cup water and grind again well. You can use this to make dough.

3. In a mixing bowl, place besan, rice flour, red chilli powder, ajwain, salt and hot oil. Mix well first for even mixing.

4. Add the garlic water first and mix well, then gradually add water to make a smooth soft dough.

5. Squeeze through the murukku press in hot oil, in big circles. Do not layer, just a layer to fill the oil.

6. Cook in medium flame both sides. Once the bubbles reduces, flip in between and cook until the shh sound reduces and the sev becomes golden coloured. Drain over paper towel, break roughly once all are done and cool down before storing in an airtight container.

Notes

• Make sure the dough is smooth and soft enough to squeeze. If its too tight, sprinkle water and knead again well to make it easy for you to squeeze.
• If you use pressing type murukku maker, you can dip the upper part we use to press, in water to make squeezing easier.
• If you want to avoid garlic, you can skip it and use asafoetida/ hing.
• Do not use more than 1 tblsp hot oil/ ghee. Or else will end up in sev dissolving in oil.
• Make sure to regulate the heat in intervals, hot when you squeeze in oil, later medium while you cook. Again hot when you squeeze in oil, so on…

Ready to much on with hot filter coffee? Garlic sev's taste and flavor is best from the next day…

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