Garlic Kara Sev
Garlic Kara Sev recipe with step by step photos. Garlic Kara Sev is a savory snack that you can make at home easily by frying besan flour passed through press.
Servings2
Ingredients
- 1/2 cup besan flour
- 1/2 cup rice flour
- 3 big cloves garlic
- 1/8 teaspoon cooking soda
- 3/4 teaspoon red chilli powder
- 1/4 teaspoon pepper powder
- 1 tablespoon hot oil
- salt to taste
Instructions
- Take garlic in a mixer, add a teaspoon of water and grind it smooth. In a mixing bowl add besan flour, rice flour, garlic paste, pepper powder, red chilli powder and required salt.
- Heat oil. Mix it well first for even mixing then add hot oil.
- Mix once again. Now add water little by little to form a smooth slightly sticky dough.
- Take your murukku mould. Grease the press with oil. Fill the murukku press with the dough till 3/4 th.
- Heat oil in a kadai - squeeze the murukku press in circles directly in hot oil. Just one or 2 layers should be enough, Do not overcrowd. Regulate heat and fry.
- Cook in low medium flame on both sides till golden. Once the bubbles ceases, remove and drain in tissue paper.
- Repeat the process till the entire dough finishes. Break them roughly and store in airtight container.
- Serve Garlic Kara Sev with tea.
Notes
- You can even add equal ratios of rice flour and besan flour.
- I don't have kara sev achu so used my murukku press itself.
- You can skip pepper powder and add only red chilli powder.
- The dough shouldn't be very tight so add water accordingly.
- I added 3 big cloves of garlic.
- You can replace oil with butter too.
- Cooking soda is added to give a slightly soft texture.
Nutrition Facts
Garlic Kara Sev
Amount Per Serving (75 g)
Calories 330
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Trans Fat 0.03g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Sodium 100mg4%
Potassium 310mg9%
Carbohydrates 50g17%
Fiber 5g21%
Sugar 3g3%
Protein 9g18%
Vitamin A 339IU7%
Vitamin C 1mg1%
Calcium 23mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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