Poondu Kaarasev / Garlic Flavored Spicy Sev

Starting the final week of Blogging Marathon #93 with one ingredient in different ways,as theme.For the theme we need to choose a fruit,veggie or a flour as the ingredient.
Since Diwali is around the corner,I chose gram flour aka besan as my main ingredient to make some savories and sweet.

Kaarasev is a crispy and addictive snack made in number of ways with different proportions.I have already shared a version here.But this version is flavored with garlic and it is slightly on the spicier side.This version is popular in a sweet stall in my home town and I noted down the recipe from our family cook.

                                                                      

                                                            

                                                   Poondu Kaarasev/Garlic Flavored Spicy Sev

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   Basic Information

   Preparation time ~ 15 minutes

   Cooking time ~ 30 minutes

   Makes ~ 350 gms(approximately)

   

  Ingredients

    

Ingredient	Quantity
Gram flour/besan	1 cup
Rice flour/arisimaavu	1/2 cup
Red chilly/varamilagai	6-7
Garlic/poondu	-5 fat cloves
Cuminseeds/jeeragam	2 tsp
Salt	1 tsp
Water	to knead
Oil	for frying

  Method 

• Grind the garlic and red chilly to a fine paste and keep it aside.
• Heat the oil in a pan and take all the dry ingredients in a  bowl.To this add 2 tbs of hot oil,ground paste and mix it well.Now to this sprinkle little water at a time and knead it to a soft dough.The dough should not be too thick,otherwise it will be difficult to squeeze in the oil.

• Take the murukku press with the round blade(thenkuzhal achu),fill the dough.Squeeze it in the oil in a circular pattern and fry it for a minute.Now with the ladle break the bigger pieces to a smaller pieces for even frying.

• Fry it till the sizzling sound ceases and the sev turned out nice and golden.Remove it from the oil and drain it on a paper towel.

• Store it in an air tight container,after cooling.

• Cover the dough with a plate to prevent drying.
• If you feel hard to squeeze then sprinkle some water and mix the dough.
• The color of the kaarasev will get deeper upon cooling and take it from the oil as soon as the sizzling sound ceases.
• Instead of hot oil melted butter or ghee can also be used.
• A tbs of cornflour is also added along with the flour.

Enjoy..............................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#93