Karasev | Kara sevu | How to make Kara sev recipe

Karasev is a tasty Savory Indian snack, prepared from besan dough and flavorful spices, deep fried in hot oil.

Karasev or Kara sevu is one of the popular varieties of murukku, and the main flour used here is the besan or gram flour. Pepper is the main spice used in this karasev and hence giving a nice strong taste and flavor to this snack item.

There is a popular variety of kara sevu, also called as Sattur sevu in Tamil Nadu, a signature recipe in a place called Sattur. I will post that Sattur sevu recipe very soon. In Sattur sev they use chilli powder for this Spice and garlic paste.

Today I prepared my version of karasev which is slightly different and very simple, wherein I don’t use garlic or chili powder and use only crushed pepper for the spice.

This karasev is very addictive and you cannot stop munching it;) Traditionally this karasev was prepared by spreading and pressing a handful of dough through a big perforated ladle like boondi ladle, which is very difficult to handle.

But nowadays it is very simplified and we can use just the Murukku maker to make this spicy karasev. The highlight of this snack is in the softness as well as crunchiness. The perfectly made karasev should melt inside the mouth while munching and it should not be too crispy or hard like rice murukku. Please follow the tips given to get a perfectly fried karasev.

For similar festive recipes: Ribbon pakoda, Boondi laddu, 7cup burfi, Masala peanuts,

Banana sheera

You may like these payasam/kheer recipes from my blog:

Pasiparuppu payasam, Aval payasam

Karasev | Kara sevu | How to make Kara sev recipe

Sangskitchen

Karasev is a tasty Savory Indian snack, prepared from besan dough and flavourful spices, deep fried in hot oil.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Snack

Cuisine Indian

Servings 2

Calories 150 kcal

Ingredients

  

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Ingredients:

• 1 cup besan flour
• ¼ cup rice flour
• 1 tbsp peppercorns
• 3 tsp melted ghee
• 1 pinch cooking soda
• ½ tsp salt
• ½ tsp cumin jeera or ajwain (omam)
• ¼ tsp asafoetida hing
• Water to mix
• Oil to deep fry

Instructions

 

Recipe to prepare kara sev:

• First of all, Crush tablespoon of black peppercorns coarsely and keep aside. Powder should not be too fine or too coarse and should be of medium texture.
• In a mixing bowl take 3 teaspoons of melted ghee, add a pinch of cooking soda. This soda helps the besan flour to cook softly as well as crispy.
• Mix the ghee and soda terribly using your fingers as shown for 2 minutes. This vigorous mixing helps the soda to incorporate well with the fat (ghee).
• Now sieve a cup of Besan flour and add into the bowl.
• And quarter cup (can reduce a tbsp) of rice flour.
• Put the required salt.
• And half a teaspoon of jeera seeds. You can use ajwain seeds instead of cumin seeds.
• Now add The crushed peppercorns.
• Mix all the dry ingredients thoroughly with the ghee using your fingers.
• Now gradually add water and knead into a firm but soft dough. The dough may have some stickiness because of the besan, so apply some oil into your Palms and need into a soft dough. Also be careful not to make a too hard dough which will be very tough to press.
• In the meantime heat oil to deep fry.
• Use 3 holed murukku slot to make this karasev.
• Grease the Murukku maker with some oil.
• Add the dough.
• Check the temperature of the oil by dropping a bit of dough and if it rises immediately, then oil is ready to fry.
• Press the dough in a circular motion into hot oil as shown. Keep the flame in medium high temperature.
• After around 3 to 4 minutes the bottom side is done and flip to the other side carefully. The karasev is still soft as you can see and you can break the long pieces if you like.
• Leave to fry for another 3 to 4 minutes and when the bubbles settle down, drain out the Kara sev from oil and keep in a kitchen tissue to remove excess oil. Do not leave for more time after the bubbles settle down as over frying turn the Kara sev very hard. You may feel that the sev is still soft immediately after taken out from oil. This is perfect and in few minutes it turns to desired texture because it gets cooked for few seconds even after taken out from the oil.
• Serve hot with a tea or store in tight container.

Video

Notes

Tips/notes: 1. Add only the given measurement of rice flour and ghee. If you add more then the karasev will lose the softness and becomes too crispy. 2. Do not replace the freshly crushed peppercorns with pepper powder as powder won't give the desired strong flavor while biting. 3. Do not over fry as too much frying makes the karasev hard to bite.

Nutrition

Calories: 150kcal

Keyword How to do Karasev, How to make kara sev, How to make Karasev, Kara sev, Kara sevu, Karasev

Tried this recipe?Let us know how it was!

Picture illustration:

Recipe to prepare Karasev:

• First of all, Crush tablespoon of black peppercorns coarsely and keep aside. Powder should not be too fine or too coarse and should be of medium texture.

• In a mixing bowl take 3 teaspoons of melted ghee, add a pinch of cooking soda. This soda helps the besan flour to cook softly as well as crispy.

• Mix the ghee and soda terribly using your fingers as shown for 2 minutes. This vigorous mixing helps the soda to incorporate well with the fat (ghee).

• Now sieve a cup of Besan flour and add into the bowl.

• And quarter cup (can reduce a tbsp) of rice flour.

• Put the required salt.

• And half a teaspoon of jeera seeds. You can use ajwain seeds instead of cumin seeds.

• A 1/4 tsp of hing.

• Now add the crushed peppercorns.

• Mix all the dry ingredients thoroughly with the ghee using your fingers.

• Now gradually add water and knead into a firm but soft dough. The dough may have some stickiness because of the besan, so apply some oil into your Palms and need into a soft dough. Also be careful not to make a too hard dough which will be very tough to press.

• In the meantime heat oil to deep fry.

• Use 3 holed murukku slot to make this karasev.
• Grease the Murukku maker with some oil.

• Add the dough.

• Check the temperature of the oil by dropping a bit of dough and if it rises immediately, then oil is ready to fry.
• Press the dough in a circular motion into hot oil as shown. Keep the flame in medium high temperature.

• Cook bottom side for 3 to 4 mins and flip to the other side carefully. The karasev is still soft as you can see and you can break the long pieces if you like.

• Leave to fry for another 3 to 4 minutes and when the bubbles settle down, drain out the Kara sev from oil and keep in a kitchen tissue to remove excess oil. Do not leave for more time after the bubbles settle down as over frying turn the Kara sev very hard. You may feel that the sev is still soft immediately after taken out from oil. This is perfect and in few minutes it turns to desired texture because it gets cooked for few seconds even after taken out from the oil.

• Break into small pieces, serve hot with a tea or store in tight container.

Tips/notes:

1. Add only the given measurement of rice flour and ghee. If you add more then the karasev will lose the softness and becomes too crispy.
2. Do not replace the freshly crushed peppercorns with pepper powder as powder won’t give the desired strong flavor while biting.
3. Do not over fry as too much frying makes the karasev hard to bite.