Karasev, a very crunchy and yummy and a very common and popular snack in Southern India, especially in Tamilnadu. Karasev is made with Besan, rice flour, butter and pepper. Pepper Karasev is the original and conventional variety. We are enriching the original recipe with garlic flavor.
Karasev is one of the easiest and quickest snack like Thenkuzhal and Omapodi. Some snacks needs more expertise in preparing the ingredients and some needs expertise in getting the right shape and texture. But even beginners can make this snack without any mistakes.
How to get perfect Garlic Karasev:
- Ratio of flours : The ratio of besan to rice flour is the first step to get perfect Karasev. If we reduce the rice flour the snacks will not be much crunchy and if we add more rice flour the taste will be compromised.
- Consistency of the dough : We need to make soft dough. The dough should not be sticky or too stiff. The sticky dough will absorb more oil. The stiff dough will crumble while frying and gives a hard karasev. Add more flour if it’s too sticky and mix it. If it’s too stiff sprinkle some water and mix it.
- Grater or Press & mould : To get perfect small pieces we can use carrot grater and rub the dough holding the grater directly on top of the hot oil or we can use thenkuzhal mould and use it easily
- Low flame Frying: Always for any deep frying snack, keep the flame low to medium so that the snack gets its time to get cooked in oil without getting burnt.
- Do not overcrowd : Do not add too much dough at the same time. Do it in small batches.
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Recipe Card for Garlic Karasev:
Garlic Karasev | Diwali Snacks
Karasev, a crunchy and pepper-rich snack made with Besan, rice flour and other spices. We can flavor the original Karasev with Garlic. Garlic with Ajwain brings in a very new flavor to Karasev and it so yummy.
- 2.5 Cups Gram Flour (Besan / Chickpea Flour) (1 Cup – 250ml)
- 1 Cup Rice Flour
- ½ tsp Red Chili Powder
- ½ tsp Ajwain / Carom Seeds / Omam
- ½ tsp Peppercorns (Crushed)
- 1.5 tsp Salt
- 3 Garlic cloves
- 1 tbsp Butter
- 2 Cups Oil (For Deep Frying)
Making Garlic Paste
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Take 3 garlic cloves in a mixer jar and grind it to paste by adding little water. We can use that wet paste to bind the flours.
Preparing Karasev Dough
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Take the besan in a mixing bowl. Add rice flour, ajwain, salt, red chili powder, crushed pepper, butter and give a good mix
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Now add the garlic paste and give a good mix. Add water if needed to knead the flours to a soft dough
Deep frying Process
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Heat oil in a heavy bottomed pan. Keep the flame in medium
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Take the press and mould. We use Thenkuzhal mould for Karasev. Conventionally the sweet stalls and caterars hold a grater or karasev plate where they rub the karasev dough and pieces of karasev drops directly inside the hot oil. But in home, we generally use thenkuzhal mould.
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Add 2 handfull of dough inside the press and mould and close it with a lid.
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When is oil is hot, drop a pinch of dough to see if it rises immediately in the oil. If so, then the oil is hot enough. Keep the flame medium. Squeeze the press and mould directly on the oil. While squeezing in the oil, we don't need to press it continuously. We can break the pressing process so that when the dough is released form the holes it will break and drop in oil. Or we can do a continous pressign and deep fry it as a whole and break into pieces later
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Deep fry the karasev in medium flame till its golden brown. Take out the Karasev and place it on a paper towel to drain excess oil. Repeat the process for rest of the dough.
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Crispy and garlic flavored Garlic Karasev is ready!
- Oil should be at medium flame while frying karasev. If the oil is too hot, the karasev will seem to be crispy at first but later will be chewy.
- Do not add more garlic as it over dominates the flavor.
Method with Step by Step Pictures
MAKING GARLIC PASTE
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Take 3 garlic cloves in a mixer jar and grind it to paste by adding little water. We can use that wet paste to bind the flours.
PREPARING KARASEV DOUGH
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Take the besan in a mixing bowl. Add rice flour, ajwain, salt, red chili powder, crushed pepper, butter and mix everything well. Now add the garlic paste and give a good mix. Add water if needed to knead the flours to a soft dough. The dough should not be sticky or too stiff.
DEEP FRYING PROCESS
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Heat oil in a heavy bottomed pan. Keep the flame in medium. When is oil is hot, drop a pinch of dough to see if it rises immediately in the oil. If so, then the oil is hot enough. Keep the flame medium.
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Hold the murukku maker 2-3 inch above the oil. Squeeze the press and mould directly on the oil. While squeezing in the oil, we don’t need to press it continuously. We can break the pressing process so that when the dough is released form the holes it will break and drop in oil. Or we can do a continuous pressing and deep fry it as a whole and break into pieces later.
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Deep fry the karasev in medium flame till its golden brown. Take out the Karasev and place it on a paper towel to drain excess oil. Repeat the process for rest of the dough.
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Crispy and garlic flavored Garlic Karasev is ready!
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