Karasev Recipe yields, crispy yet soft in texture, with a spiciness of garlic and pepper. Can adjust the spice level according to individual preferences.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5 people
- 1 Cup Chickpea flour / besan
- 1 Cup Rice Flour
- 2 tbsp Butter Melted
- 1 tsp Red Chili Powder
- 1 tsp Asafoetida
- 8 cloves Garlic
- 3 tbsp Pepper
- 1 tsp Salt or as required
Step 1. Peel garlic and add asafoetida. I went with the solid version of asafoetida, as I feel it is more flavorful. Powder version of asafoetida can also be replaced in this recipe.
Step 2. Make a smooth paste by grinding them in the mixer grinder.
Step 3. In the same mixer grinder container, add black pepper and grind it coarsely. Keep them aside.
Step 4. In the mixing container, add Bengal gram flour followed butter, chili powder, and salt. Mixing them well so that butter combines every bit and portion of the flour.
Step 5. Then add kept aside ground pepper-garlic mixture. Gently combine them to the flour.
Step 6. Sprinkle little water at a time and make smooth pliable dough like in the picture.
Step 7. Keep the 'murukku/chakli press' ready. Heat oil in the frying pan. Fill the press with the dough. Press it gently over the hot oil. Watch out your hands, as it is sizzling hot oil.
Step 8. When the sizzling sound reduces a little using the ladle flip it. In medium flame, allow them to get fried. Once it turns golden brown remove it from the fire. Transfer it to the kitchen towel.
Step 9. Once the karasev reaches the room temperature. Gently break them into large pieces like in the picture. And store it in the air tight container.
Calories: 269kcal | Carbohydrates: 43g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 531mg | Potassium: 304mg | Fiber: 4g | Sugar: 2g | Vitamin A: 320IU | Vitamin C: 1.5mg | Calcium: 41mg | Iron: 1.9mg