Garlic Karasev | Garlic(Lahsun) Sev | Easy Diwali Snacks Recipes

Garlic Kara sev is also known as 'Poondu Karasev' in Tamil , 'Lahsun Sev' in Marathi and 'Velluli Karapusa' in Telugu. I have earlier posted a Kara Sev recipe earlier which is quite different in taste from the Garlic Sev. Our family loves the flavour of Garlic and we used it extensively in our cooking and this Garlic Kara Sev is no exception. We love this garlic flavoured spicy sev very much and always carry back few packs of it during our trips to Bangalore. 

If you have not tried garlic kara sev any time I highly recommend you to try this snack at least once, you will definitely love it and will also thank me for introducing you to this recipe. This is a very nice time pass snack to munch along with a cup of tea or coffee. When my mom visited us few months back I asked her to prepare this Garlic sev and I must say that it was so delicious and did not absorb much oil, it got over very quickly. Try this Garlic flavoured Kara sev during Diwali and share it with your loved ones and enjoy!! 

Check out other Diwali savouries in my blog here:

• Avarekalu Mixture | Hyacinth Bean Snack - Bangalore special 
• Butter Murukku | Benne Murukku
• Chakli | Murukku -easy version
• Chekkalu/Thattai/Savory Rice Crackers
• Garlic Karasev | Lahsun Sev
• Karam Gavvalu - Andhra Special
• Kodubale | Kodbale
• Mullu Murukku | Manugupoolu | Magizhampoo Murukku
• Nippattu | Nippat Recipe
• Oma Podi | Plain Sev | Senagapindi Karapusa
• Poha Chiwda
• Plain Ribbon Pakoda | Easy Ribbon Murukku
• Ribbon Pakoda | Ribbon Murukku | Nada Karasu 
• Sago Murukku | Saggubiyyam Murukkulu
• Spicy Diamond Cuts
• Spicy Sev | Kara Sev
• Thenkuzhal | Thengolu | Thenkolalu Murukku 

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

Garlic Kara 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:

2 1/2 cups Bengal Gram flour (Besan)

1 cup Homemade Rice flour

2 tsp hot melted Ghee

2 tsp Red chili powder

Oil, for deep frying

to grind:

5-6 small Garlic pods

Salt to taste (1.5 tsp roughly)

Method:

• Remove the skin of garlic pods and grind it to a smooth paste with enough salt. Add some water if required while grinding. Strain it through a thin mesh strainer, press the paste with a spoon to get most of the juice and flavour from it. Throw the pulp and reserve the strained water.
  

  
• Sieve besan and rice flour together.
• Make a well in between and then add strained garlic mixture, red chilli powder and hot melted ghee 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:

1. Instead of red chili powder you can soak 8-10 red chillies in water for 10-15 mins and grind it along with garlic to a fine paste.
2. You can even use 1 tsp pepper corns along with garlic pods while grinding and reduce the red chili powder to 1 tsp if you are using peppercorns.
3. Use medium sized garlic pods, if you are using large garlic pods reduce them to 3-4 pods.
4. They stay good for 15-20 days in an air tight container.
   
   

   

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

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