Garlic Karasev - Poondu Karasev

Garlic Karasev - crispy and spicy snack prepared with besan flour and rice flour. Sattur Garlic karasev is a favourite snack for my grandpa, husband and also for my son as a side dish for curd rice. Whenever we visit Tirunelveli by driving my husband quickly make a short visit to Sattur to buy Garlic karasev and karupatti mittai from the Shanmuga Nadar sweet shop.

The Sattur garlic karasev is prepared with besan flour, rice flour, coarsely powdered red chilly, garlic paste, and a few spices to flavour it. There the karasevs are prepared using the big slotted ladle. The cumin, and garlic add a nice flavour to the karasev. I have tasted so many karasevs but these Sattur karasevs are so tasty. In many of the karasevs they add fried gram flour along with the besan flour which gives you a soft texture but it won't taste good after two days. But this Sattur karasevs have a hard, crisp texture which will be good for a month. I have used the regular murukku press to prepare the karasevs so I ground the garlic smoothly so that it won't stick in the holes. In addition to garlic paste ajwain, cumin, asafoedita powder is added. Then red chilly powder is added to give spiciness to the sev. The secret behind making crispy karasevs is to make a sticky dough and fry the sevs on medium heat. So next time when you plan to prepare a savoury try this Garlic Karasev. I am sure you all will like this spicy and delicious karasevs as an evening snack along with a cup of coffee or tea.

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Garlic Karasev Recipe Details

Prep time : 20 minutes
Cook time : 40 minutes
Yields : 500 grams
Category : snack
Author : Muthulakshmi Madhavakrishnan

Ingredients

2 cups besan flour
1/4 cup rice flour
2 tsp red chilly powder
1 tsp cumin
1 tsp ajwain
1 tsp asafoedita powder
20 garlic cloves
1/4 cup oil
500 ml oil for frying
salt to taste

Cooking Directions

Take a small chutney jar and add the garlic cloves. Add 2 tbsp water and grind it to a smooth paste.
Sieve the besan flour and rice flour and add it to a wide mixing bowl.
Next, add the red chilly powder, cumin, ajwain, asafoedita powder and required salt. Now add the garlic paste and mix it well to combine all together.
Add the 1/4 cup hot oil and mix it well with your fingers until the mixture turns crumbly. Now start adding water little by little to knead the dough.
Heat the oil in a wide kadai on medium heat. Grease your palm and murukku press with oil and fill the murukku press with the required dough and squeeze it directly to the hot oil.
I have used the groundnut oil for frying so foamy layer was appeared on the top while deep frying. After 3 minutes, gently flip it and fry them until the shhh sound completely stops. Repeat the process for the remaining dough.

Garlic Karasev with step by step photos

Sieve the besan flour and rice flour and add it to a wide mixing bowl.

Take a small chutney jar and add the garlic cloves.

Add 2 tbsp water and grind it to a smooth paste.

Next, add the red chilly powder, cumin, ajwain, asafoedita powder and required salt.

Now add the garlic paste and mix it well to combine all together.

Add the 1/4 cup hot oil and mix it well with your fingers until the mixture turns crumbly. Now start adding water little by little to knead the dough.

The dough should be sticky as shown in the picture below. Cover and rest the dough for 10 minutes.

Heat the oil in a wide kadai on medium heat. Grease your palm and murukku press with oil and fill the murukku press with the required dough and squeeze it directly to the hot oil.

I have used the groundnut oil for frying so foamy layer was appeared on the top while deep frying.

After 3 minutes, gently flip it and fry them until the shhh sound completely stops. Repeat the process for the remaining dough.

Gently break the karasevs into small pieces. Store the karasevs in an airtight container. Serve it along with a cup of hot coffee or tea. This karasev is a good snack for curd rice too.

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