Garlic Karasev Recipe – Lahsun Sev Recipe
Garlic Karasev or Lahsun Sev with stepwise photos.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 2 cups
- Kadalai Maavu or Besan - 1 cup
- Rice Flour - 3/4 cup
- Pottukadalai or 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.