THE CHEF and HER KITCHEN: Karasev | Spicy Sev Recipe

Karasev (Spicy Sev) is one of the most loved snacks in India, however there are variations to it like Garlic Sev, Potato Sev, Onion Sev etc. I absolutely love any flavor but Garlic flavored Karasev is my most favourite one among them. Today I am posting the most basic Karasev recipe which is quite easy to make at home. Try this easy Karasev (Spicy Sev) recipe for Krishnashtami tomorrow. If you are looking for some easy options for Janmashtami, try out Poha Kheer, Paal Payasam, Oats-Nuts Ladoo, Makhana Kheer , Mosaru Avalakki, Mixed Dal Vada and Poha Chiwda. Check out my complete collection of recipes for Gokulashtami here.

Even though these are deep fried, homemade snacks are always considered healthy when compared to store bought ones because of the usage of good oil. It works out cheaper and it is also very easy to prepare - Its just that we need to make our mind to prepare these savoury snacks at home. My mom used to make various snacks during our childhood and we used to enjoy munching them. Because of the easily availability of snacks now a days in market she has reduced the preparation of these kind of deep fried snacks but homemade is always best and try your hands on preparing this easy karasev .

Check out other Diwali savouries in my blog here:

Also check out the wide collection of Diwali Sweets Recipes and Payasam/Kheer Varieties.

Karasev Recipe | Easy Spicy Sev Recipe:

Shelf life:15-20 days

Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins

Cuisine: Indian | Category: Snacks/Savouries

Ingredients:

3 cups Bengal Gram flour (Besan)

1 1/2 cups Homemade Rice flour

1 big ladle(3-4 tbsp) hot Oil

1 tbsp Red chili powder

Salt to taste (1.5 tsp roughly)

Oil, for deep frying

Method:

Sieve besan and rice flour together.
Add red chilli powder,salt and hot oil and mix it nicely until the mixture is mixed nicely. Divide the flour into 2-3 portions.
Meanwhile heat oil in a deep heavy bottomed kadai for deep frying.
Sprinkle enough water to each portion separately and make the dough just before frying. The dough should neither be very smooth nor very thick. It should be soft and smooth, the mixture will be slightly sticky.

Use a 5 holed round disc(disc no:4 in the above pic) of your murukku maker.
Fill one portion of the mixed soft dough in the murukku maker and squeeze directly in hot oil in circular motion. Do not make it very thick while squeezing, try to spread in a thin layer.
Fry them over medium-high flame until they turn golden brown in color and the bubbles subsides in the oil and then turn to the other side and fry again until you get golden in color.
Remove from oil using a perforated ladle and drain on a colander or kitchen napkin. Repeat the process of sprinkling water and kneading the dough and pressing into hot oil and frying with the remaining portions.
Once it is cooled down to room temperature you can store it in dry air-tight container. You can store it like the swirls or slightly crumble them while storing.

Serve it as a snack with tea/coffee.

Notes:

Instead of red chili powder you can soak 8-10 red chillies in water for 10-15 mins and grind it to a fine paste. You can even add few pods of garlic while grinding the red chillies.
You can even use 1 tsp freshly ground pepper corns and reduce the red chili powder to 1 tsp in the recipe.
They stay good for 15-20 days when stored in an air tight container.
You can use any fancy shaped disc of your murukku maker to make this. Also you need to fry it accordingly for long if you are using big holed ones.
If the deep fried sev is absorbing more oil which means that the amount of hot oil you added is more in the recipe and if the deep fried sev is dry which indicates that you have added less hot oil in the recipe while kneading the dough.