Kara Sev – For ICC June
Snacks like murukku or mixture or namkeen are extremely popular in India. These are make-ahead snacks, that can be stored for a long time. A go to snack for the kids (as well as adults) during the holidays or to serve guests. And there are a great many varieties of these snacks, actually each household has its own recipe. This month’s Indian Cooking Challenge, an event hosted by Srivalli of Spice Your Life, is one such snack, loved by all. I really have to thank Valli for this challenge, because we loved Kara Sev. I have always liked it, but never thought of making this at home. But now on, it will be a regular at our house. I started out to make a small batch, but ended up making two more batches! Easy to make, fuss free and yes, delicious!! All you need is the proper tool, a murukku press, which is easily available in India.
Besan/Chickpea flour – 2 1/2 cups
Rice Flour – 1 cup
Ghee/Butter – 1 Tbsp
Chili powder – 1/4 tsp (I used 1 tsp)
Black pepper powder – 1 tsp
Crushed Garlic – 2 cloves (optional, I substituted this with a tsp of garlic powder)
Salt – to taste
Water – just enough to knead a soft dough
Oil – to deep fry (I use Canola)
- Sieve the besan and rice flour together into a large mixing bowl. Add salt, red chili powder, pepper powder and garlic powder and mix well.
- Add the ghee and mix into the flour mixture, until it gets a crumb like texture.
- Heat oil in a kadai/pan for deep frying (at least 2-3 inches).
- Now add water, very slowly and mix to form a soft, yet firm dough, almost like puri dough. Do not add even one extra drop of water, as this will make your kara sev absorb more oil while deep frying.
- Check if the oil has heated up, by dropping a pinch of dough into it. If the dough springs back to the top immediately, it is ready. Stuff the dough into the murukku press and use the mold of your choice. Kara sev are usually pretty thick, I used the one that has a medium hole size. If you make it too thick, it might not cook through.
- Deep fry on both sides, until the bubbles surrounding the kara sev subside and they get a nice golden color. Drain on paper towels. Cool and store in an airtight container for up to a month. I like to crush them lightly with my hands for serving them.
(The gadget you see in the background is the murukku press).