Garlic Karasev | Garlic(Lahsun) Sev | Easy Diwali Snacks Recipes (2024)

If you have not tried garlic kara sev any time I highly recommend you to try this snack at least once, you will definitely love it and will also thank me for introducing you to this recipe. This is a very nice time pass snack to munch along with a cup of tea or coffee. When my mom visited us few months back I asked her to prepare this Garlic sev and I must say that it was so delicious and did not absorb much oil, it got over very quickly. Try this Garlic flavoured Kara sev during Diwali and share it with your loved ones and enjoy!!

Garlic Kara Sev Recipe:

Shelf life:15-20 days

Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins

2 1/2cups Bengal Gram flour (Besan)

2 tsp hot meltedGhee

2 tspRed chili powder

5-6smallGarlic pods

• Remove the skin of garlic pods and grind it to a smooth paste with enough salt. Add some water if required while grinding. Strain it through a thin mesh strainer, press the paste with a spoon to get most of the juice and flavour from it. Throw the pulp and reserve the strained water.

  

• Sieve besan and rice flour together.

• Make a well in between and then add strainedgarlic mixture, red chilli powder andhotmelted gheeand mix it nicely until the mixture is mixed nicely. Divide the flour into 2-3 portions.

• Meanwhile heat oil in a deep heavy bottomed kadai for deep frying.

  

• Sprinkle enough water to each portion separately and make the dough just before frying. The dough should neither be very smooth nor very thick. It should be soft and smooth, the mixture will be slightly sticky.

• Use a5 holedround disc(disc no:4 in the above pic) of your murukku maker.

• Fill one portion of the mixed soft dough in the murukku maker and squeeze directly in hot oil in circular motion. Do not make it very thick while squeezing, try to spread in a thin layer.

  

• Fry them over medium-high flame until they turn golden brown in color and the bubbles subsides in the oil and then turn to the other side and fry again until you get golden in color.

• Remove from oil using a perforated ladle and drain on a colander or kitchen napkin. Repeat the process of sprinkling water and kneading the dough and pressing into hot oil and frying with the remaining portions.

• Once it is cooled down to room temperature you can store it in dry air-tight container. You can store it like the swirls or slightly crumble them while storing.

Serve it as a snack with tea/coffee.

Notes:

1. Instead of red chili powder you can soak 8-10 red chillies in water for 10-15 mins and grind it along with garlic to a fine paste.

2. You can even use 1 tsp pepper corns along with garlic pods while grinding and reduce the red chili powder to 1 tsp if you are using peppercorns.

3. Use medium sized garlicpods, if you are using large garlic pods reduce them to 3-4 pods.

4. They stay good for 15-20 days in an air tight container.