Karasev or Kharasev is a spicy, deep fried snack made during Diwali at all households. There are many way to do this recipe as the flavoring part can be changed as per our taste. It also makes a perfect tea time snack for the evenings. Usually we used to make it with chili powder while making the dough but the karasev that my MIL pre orders during the Diwali time, where they make the sweets and snacks in bulk, had crushed pepper in them and all four of us at home got addicted to it. Ever since that I started making that way and as such pepper is good for digestion also.
Prep time: 5 mins | Cook time: 15 mins | Makes: 2 cups
Recipe Cuisine: South Indian | Recipe Category: Snacks
- Kadalai Maavu (Besan / Chickpea flour) – 1 cup
- Processed Rice flour – 3/4 cup
- Roasted Gram dal (Pottu kadalai) – 4 tbsp
- Turmeric powder – 1/8 tsp
- Black pepper corns – 2 tsp
- Asafetida – 1/4 tsp
- Butter (softened) – 2 tbsp
- Salt – to taste
- Water – to knead
- Oil – for deep frying
- Grind roasted gram dal to a fine powder in a mixie jar. Pulse the pepper corns in the mixie jar a few times till coarse. I did it manually using a mortar and pestle. Grease the murukku mould with oil and keep it ready.
- Mix together besan, rice flour, roasted gram dal powder, turmeric powder, asafetida, salt and pound black pepper in a mixing bowl.
- Add softened butter and mix with your finger tips till it resembles bread crumbs. Now add water little by little and make a soft, pliable dough.
- Heat oil in a pan for deep frying. Fix the multi holed nozzle in the murukku mould and fill the mould with the prepared dough.
- Check the oil by putting a pea sized dough in it. If it rises immediately, the oil temperature is perfect.
- Squeeze the dough into the hot oil directly in a round motion filling up the pan. Let it cook one side for a few minutes over medium flame or till the sizzling reduces a bit.
- Turn over and let the other side cook too till its brown in color and the sizzling completely stops.
- Drain onto a kitchen paper and let it come to room temperature.
- Break into big pieces and store in an airtight container.
- Do not rest the prepared dough, else it will begin to turn sour and you will get a dark karasev.
- While making karasev with one portion of the dough, keep the rest of the dough covered, to prevent it from drying out.
- The temperature of the oil should be uniform and even.
- You can avoid turmeric powder, if you do not wish to add. I made one batch with turmeric powder and the next batch without it.
- You can avoid pepper and instead add red chili powder and also cumin seeds while kneading into a dough.
Labels: Deep Fried Delights, Gluten Free, Savories, Snacks