Karasev is a South India snack, made out of chickpea and rice flour with freshly crushed peppercorns which add flavour and unique taste. This can be prepared in less time and make perfect diwali snack. After coming to US, I mostly prepare all Indian snacks at home since my little one doesn't like the store bought one. I learnt this recipe from my mum. You can add more or less peppercorn according to your family taste. Can stay fresh for more than three weeks at room temperature.
||Preparation time: 15 minutes including resting time|| ||Cooking time: 10 ~ 20 minutes || || Yield: 1 lb / less than 500 grams||=========================================================================Ingredients:1 cups besan flour1/4 cup rice flour1 tsp warm oil1/4 tsp crushed pepper powder or to taste1/4 tsp cumin seedsA pich of turmeric powderA pinch asafoetida powderSalt per tasteOil for deep fryingMethod:Preparing karasev dough:1. Sieve both flour in a mixing bowl. Add warm oil, turmeric powder, cumin seeds, asafoetida, crushed pepper and salt and mix by hand so that the oil incorporates with the four.2. Add water little by little to the flour and knead it to a soft pliable dough. Cover the dough and rest it for 10 to 15 minutes.3. While dough is resting, heat sufficient oil in a frying pan on medium heat and line the plate with paper towel and keep it ready.4. Grease murukku mould and a sev or circle shaped plate with little oil. Fill sufficient portion of dough into the murukku mould and fix it.Frying the Sev:
5. When Oil is hot enough, Lower the heat and press the sev directly to the oil spirally. Deep fry the sev on both the side till it turns golden brown and crispy.
6. Remove and transfer it to plate lined with paper towel to drain excess oil.
7. Break the sev in to bite size pieces. Cool and store in an air-tight container.
8. Repeat the same with rest of the dough. For next batch, increase the oil heat for few minutes and lower when dropping the sev.
Note: For large quantity of sev, do not knead the entire quantity with water. Instead, divide the mixed flour in to small portions and knead, single portion with water it into dough before frying. This is will ensure to retain the color of it. w w w sarasyummybites.com