A popular Indian festive snack made with gram flour, rice flour and a slight hint of crushed pepper. It is very easy to prepare and perfect for teatime snack. It is spicy and crunch and made with simple ingredients, just mix all ingredients, press it using murukku press and fry it. Simple, right? If you use more rice flour, Kara sev would be in a lighter side. So, if you want a lighter shade, you can use more rice flour. Traditionally this kara sev made using kara sev ladle but I used murukku press for making this kara sev with the wide holes achu/plate.
Tomorrow is Diwali and I still did not get into the mood of Diwali. It is no fun when you are outside of India. And when people wish me “Happy Diwali”, I will be like…”Where is happiness for Diwali when you get to stay outside India and In India , they get holidays 🙂 and I get to go to work. :(. No excitement! I say”. True? Right! I tried making it an happening event by making some sweets and snacks, but it could not even stand near to India’s fun! 😀 I am planning to just go to work and later go for Dinner. Sometimes you need some rest from kitchen as well 😉 even though you love to cook 😉
- Rice flour – 1 cups
- Besan (Benjal Gram Flour) – 2 cup
- Red Chilli Powder - 2tsp
- Pepper powder – 1 tbsp (coarsely grounded/ crushed)
- Asafetida – 2 pinches
- Ajwain – 1 tsp
- Melted Butter – 2 tbsp
- Hot oil – 2 tbsp
- Salt – To taste
- Oil – For Deep Frying
- Heat oil for deep-frying in a pan.
- In a wide bowl, add all the ingredients. Add water little by little to form soft stiff dough.
] - Fix the Kara sev achu (mould) into the murukku press. Add a portion of dough in the murukku press and close it.
- When the oil is hot, in medium high heat, make a round layer in hot oil. Do not add more layers to form even cooking.{br]
- When it turns into crispy golden brown color on one side and cook till the bubble ceases. Drain it in tissue paper, cool down completely and store in airtight container.
