Garlic Karasev recipe with step by step photos. Garlic karasev or Lahsun Sev is one of the savory or snack varieties made during Diwali. It also makes a wonderful snack to have during tea time.
We all love garlic flavor very much at home and this garlic karasev is much preferred than the regular karasev. We totally prefer a crisp and crunchy sev than the softer ones normally sold at shops.
Usually I make this with fresh ground garlic pods but since I had some left over garlic powder that was waiting to be used up, I used it and it was really good and flavorful.
Points to note while making Garlic Karasev:
Do not rest the prepared dough, else it will begin to turn sour and you will get a darker looking karasev.
While making karasev with one portion of the dough, keep the rest of the dough covered, to prevent it from drying out.
The temperature of the oil should be uniform and even.
You can add butter instead of hot oil, but it will be a bit softer.
If using garlic pods, it will be difficult to grind to a smooth paste, so grind them along with roasted gram dal adding little water. It will be easier to grind garlic to a paste now.
How to make Garlic Karasev (Lahsun Sev):
1. Grease the murukku press with oil and keep ready.
2. In a mixing bowl, mix together besan, rice flour, powdered gram dal, garlic powder, red chili powder and salt.
3. Add hot oil. It will bubble up. Mix with finger tips till it resembles bread crumbs.
4. Add water little by little and make soft and pliant dough.
5. Heat a pan with oil for deep frying, fill the mould with the prepared dough. Squeeze the dough into the hot oil directly in a circular motion filling up the pan.
6. Cook till it is cooked to a golden brown and the sizzling stops. Drain onto a kitchen paper. Garlic Karasev is ready.
Let it come to room temperature and cool completely. Break into big pieces and store in an airtight container.
Garlic Karasev recipe details below:
- Kadalai Maavu (Besan / Chickpea flour) – 1 cup
- Homemade Rice Flour - 3/4 cup
- Pottukadalai (Roasted Gram dal) – 4 tbsp
- Garlic powder – 3 tsp (OR) Garlic – 10 pods
- Red chili powder – ½ tsp
- Hot oil – 2 tbsp
- Salt – to taste
- Water – to knead
- Oil – for deep frying
- Grease the murukku press with oil and keep ready.
- Grind roasted gram dal in a mixie jar to a fine powder and keep aside.
- In a mixing bowl, mix together besan, rice flour, powdered gram dal, garlic powder, red chili powder and salt.
- If using garlic pods, then add them to the mixie jar after powdering the gram dal, add 2 to 3 tbsp water and grind to a paste. It will be easier to grind the garlic this way. Add this slurry to the mixing bowl.
- Add hot oil. It will bubble up.
- Mix with finger tips till it resembles bread crumbs.
- Add water little by little and make a soft and pliant dough.
- Heat a pan with oil for deep frying.
- Fix the multi holed nozzle in the murukku mould and fill the mould with the prepared dough.
- Check the oil by putting a pea sized dough in it. If it rises immediately, the oil temperature is perfect.
- Squeeze the dough into the hot oil directly in a circular motion filling up the pan.
- Let it cook one side for a few minutes over medium flame or till the sizzling reduces a bit.
- Turnover and let the other side cook too till its golden brown in color and the sizzling completely stops.
- Drain onto a kitchen paper. Continue till the rest of the dough is finished.
- Garlic Karasev is ready. Let it come to room temperature and cool completely.
- Break into big pieces and store in an airtight container.