Diwali / Deepavali is around the corner, just a few weeks left back, so hereafter I will be posting Diwali recipes. I have already shared a plain Karasev recipe, but this one is with the flavour of garlic. It can be easily prepared within 30 minutes and I always prepare in a large batch, also it stays good for more than a week when stored properly. It has a slightly soft texture, as I have added cooking soda, but if you want to the crispiest just skip soda. Also, I have shared this Garlic Karasev Recipe / Poondu Karasev Recipe with step by step pics and a short youtube video.
Garlic Karasev Recipe / Poondu Karasev Recipe can be easily prepared within 30 mins, also it stays good for more than a week when stored properly.
- 1 Cup Besan Flour / கடலைமாவு
- 1/2 Cup Rice Flour / அரிசிமாவு
- 1 tsp Red Chilli Powder / மிளகாய்த்தூள்
- 1/4 tsp Pepper Powder / மிளகுத்தூள்
- 1 Generous Pinch Cooking Soda / சமையல் சோடா
- 4 Big Flakes Garlic / பூண்டு
- 1 tbsp Hot Oil / சூடான எண்ணெய்
- Salt / உப்பு As Required
First, measure and keep all the ingredients ready. Then peel the skin of garlic flakes.
Now, add the garlic flakes to a mixer. Pour very little water and grind it, I used the same water for mixing the dough.
To a wide bowl, add besan flour, rice flour, chilli powder, pepper powder, cooking soda and required salt.
Pour 1 tbsp of hot oil and combine everything well. Start mixing, by adding very little water at regular intervals.
The dough should not be stiff but little sticky, so that pressing will be easy. Knead it to a soft and pilable dough. Always keep the dough covered, don't allow it to dry. I used the thenkuzhal achu / dye for making this snack. Take a portion of the dough and stuff it into the murukku presser.
Heat oil in a kadai and check the oil temperature by dropping a small piece of the dough into the oil. If it raises immediately, then the oil temperature is perfect. Press it in oil in circles, don't overcrowd it, just 2 layers is enough. Fry on both sides in medium flame, till golden colour.
Drain it in a kitchen towel. Once it cools down, break it into pieces. I fried a few curry leaves in the same oil and added to the snack for more flavour, it's optional only.
Enjoy this Poondu Karasev recipe with Besan Ladoo recipe.
Tips for Garlic Karasev Recipe
- You can prepare this poondu karasev recipe, only with chilli powder or pepper powder alone. I used both the spice powders.
- Adjust chilli and pepper powder as per spice level required.
- Equal quantity besan flour and rice flour can also be used.
- For more garlic flavour, 2 extra garlic flakes can be used.
- Addition of cooking soda is optional, however, it gives a little soft texture to the snack.
- Hot oil can be replaced with butter or ghee too. But don't add more, else the Karasev gets disintegrates in the oil when frying.
- The dough should be smooth and little sticky, so it will be easy to press.
- Always keep the dough covered. If the dough becomes dry, sprinkle very little water, knead again and use it.
- Furthermore, don't fry the garlic Karasev recipe in high flame, else it tastes bitter. Adjust flame accordingly.
- I added fried curry leaves at last for more aroma, but it's optional only.