Garlic Kara Sev, a delicious savory snack made from gram flour and flavored with garlic. Long time ago, I had seen this Sattur kara sev recipe on a TV cooking show and immediately made a note on this recipe in my drafts.
Sattur is a small town in South tamilnadu and it's famous for its sev, kadalai mittai & inji marapa, often seen that the vendors selling them in the train when we cross sattur. But never bought any from those vendors so far.
Though I make kara sev often at home as our snack for tea time, never tried to flavor it with garlic. Few weeks back, I tried this garlic sev as a snack for evening tea.
It was so good and flavorful. Making this sev is so similar to regular sev. Adding garlic truly elevates the taste and flavor in abundance. Feel like the flavor intensifies with the time, the flavor was so intense on the next day than the day that it was made.
Tips to get crunchy garlic kara sev
- Make sure to cook on medium flame so that it became crunchy without getting dark in color
- Don't reduce the amount of amount in the recipe
- Finally store it in airtight container for keeping it crunchy for weeks
Related : How to make Butter murkku
Garlic Kara Sev | Sattur Kara Sev
Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2 cups
Recipe Category: Snacks | Recipe Cuisine: Indian
Recipe Category: Snacks | Recipe Cuisine: Indian
Ingredients
Chickpea flour/ Besan - 1 & 1/2 cup
Rice flour - 1 cup
Cumin seed - 1 &1/2 tsp
Butter - 1 tbsp
Garlic - 5 pods
Red Chili Powder - 1/2 tsp
Asafoetida Powder - 1/4 tsp
Red Chili Powder - 1/2 tsp
Asafoetida Powder - 1/4 tsp
Salt - to taste
Oil for frying
First peel the garlic, put it in a mixie jar and grind into paste, then add 2 tbsp of water and pulse it once and keep aside until use.
In a large bowl, add the besan, rice flour, asafoetida powder and salt.
Next add the red chili powder and cumin seed and mix it all together well.
Then add the garlic puree, melted butter and mix it well together. Add water slowly and make a soft dough.
Use the three hole disc in the murukku press and fill it with the karasev dough and close it.
Heat the oil for frying, check the oil temperature by dropping a small piece of dough, it should come up immediately. that's the correct temperature for frying karasev. Squeeze the dough into the oil.
Squeeze the dough as concentric circles in the pan and let it fry for few mins. Gently flip it over the other sides and cook till it became golden brown and also the "shh" sound stops.
Drain from the oil and place it on tissue paper. Once it comes to room temperature, breaks into 1 or 2 inch pieces as you like.
Tada, tasty and flavorful Sattur Karasev is ready.
Related : How to make Kadala mittai
- Don't over crowd the pan, squeeze the dough till the pan holds.
- In the same recipe, you can reduce the chili powder and add crushed pepper corns too.
- It's super crunchy and delicious with wonderful garlic flavor.
- The dough should be soft and pilable.
Keep up the spirit Sandhiya. Hope all is well. I missed ur insta posts also these few days.. nice memories you shared abt. By Supradheepa
ReplyDeleteThanks Deepa for your encouraging words :-)
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