Garlic Karasev recipe | Diwali recipes

Garlic karasev | Lehsun sev is a gram flour based deep fried savory recipe. I have already posted karasev recipe with video. During our childhood days, appa used to buy karasev from a shop in our hometown, Madurai. They used to wrap it in a newspaper and tie with a jute thread. The moment we open the packet, the flavour of garlic and other ingredients, tempt us to finish the whole packet in one go. I wanted to try out garlic karasev for last year diwali itself, but somehow couldn't make it. Try out this easy tea time snack. Check out my full collection of diwali recipes. Scroll down till the end of the post to see the tips section.

Garlic karasev recipe

  Preparation Time : 15 mins | Cooking Time : 20 Mins |Serves: 3 cups

     Besan | Kadalai maavu   1 cup
     Rice flour  1/2 cup
     Red chili powder 2-3 tsp
     Garlic  4-5 pods
     Butter  1 tsp
     Hot oil  2 tblsp
     Oil   for deep frying
     Salt  as needed
     Asafoetida  2 pinches
Method:

• In a wide bowl add the Besan, Rice flour, red chili powder, butter,asafoetida, salt and hot oil.
• Grind the garlic cloves into a smooth paste.
• Add 1/2 cup of water to this and mix well. We will use this water to knead the dough.
• Add the water little by little to the dough and make a smooth non sticky dough.
• Use thenkuzhal achu to make this kara sev.
• Put one portion of the dough inside the murukku press.
• Heat oil. When it is hot, bring down the flame to medium and squeeze the garlic kara sev into the oil, like how we do for murukku.
• Flip it after few minutes.
• Once the shh sounds subsides, take it out from the oil. 
• Drain in a kitchen towel.
• Repeat this for the rest of the dough.
• Once done, transfer into a wide bowl and break it into bite size pieces.
• Store it in a dry airtight container.

     
     

Method:

• In a wide bowl add the Besan, Rice flour, red chili powder, butter,asafoetida, salt and hot oil.
• Grind the garlic cloves into a smooth paste.

• Add 1/2 cup of water to this and mix well. We will use this water to knead the dough.

• Add the water little by little to the dough and make a smooth non sticky dough.
• Use thenkuzhal achu to make this kara sev.
• Put one portion of the dough inside the murukku press.

• Heat oil. When it is hot, bring down the flame to medium and squeeze the garlic kara sev into the oil, like how we do for murukku.
• Flip it after few minutes.

• Once the shh sounds subsides, take it out from the oil. 
• Drain in a kitchen towel.

• Repeat this for the rest of the dough.
• Once done, transfer into a wide bowl and break it into bite size pieces.
• Store it in a dry airtight container.

Notes:

1. Do not make the dough in bulk. Just make 1-2 batches and squeeze the garlic sev.
2. Else the dough will become sour and spoil the taste of the karasev.
3. You can add 1 tsp of black pepper powder and reduce the red chili powder. 
4. Adding hot oil to the dough gives nice crispiness to the kara sev, so do not miss it. 
5. Instead of red chili powder you can soak few red chilies in water and grind this along with garlic.
6. You can add few more garlic pods to get even more stronger taste of garlic. 
7. You can use omapodi achu to make this lehsun sev.