Saturday, February 27, 2016

Garlic Karasev

After spending a little more than 30 years in Mumbai, when I was born and brought up, we moved to our new home - Australia. Nothing gives me greater joy than calling Australia home. But every once in a while, I go through phases where I miss Indian food. We cook a lot of Indian food at home. But what I was missing was the easily available street food that Mumbai is famous for - it's Chat and idli/vada/dosas. Another thing I tend to miss is the Indian Mithai (sweets) and farsaan (savoury munchies). The Indian stores here stock them, but they're usually not as fresh as they should be, or as tasty. You also end up spending a fair bit on them. I decided it was time that I learnt to make the things I love, myself. To my surprise, I found that a lot of these recipes are fairly easy. With a little research online, I am now well on my way to making a lot of these goodies myself.

I tried my hand at an easy version of the Gulab Jamun which you can check out here. I was so stoked with the results, I knew I couldn't stop there. So the very next day, I decided to try out something savoury. I found this recipe through Pinterest and at the same time I tried out a recipe for Methi Mathri. The Methi Mathri flopped, but I think I know what possible caused that to fail. But this Garlic Karasev, was spot on. I love garlic and that garlicky flavour came through beautifully. I stuck to the ingredient list in the original recipe, but made a few modifications to the process. This made the process easier with no impact on the resulting flavour or texture. I was very pleased with the results. It is hard to stop snacking on this garlic karasev with your afternoon cup of tea. This recipe is an absolute keeper. It yields a fairly big batch within a short time too.



Garlic Karasev
Adapted from: The Chef and Her Kitchen

2 1/2 cups besan (chickpea flour)
1 cup rice flour
2 tsp melted ghee (clarified butter)
2 tsp red chilli powder
3 large cloves of garlic, finely grated
Salt to taste (about 1 tsp approx.)
Oil, for deep frying

Heat oil in a wok for deep frying. While the oil is heating, prepare the dough.

In a large mixing bowl, place the besan, rice flour, red chilli powder and salt. Mix well.

Add the grated garlic and mix to distribute evenly.

Add the melted ghee next. Again mix well.

Gradually add a little water and knead to a dough. The dough shouldn't be too tight or too soft. It will be a little sticky, which is fine.


Divide the dough into 2-3 portions. I had 3 portions, one was in the chakli press.


For this recipe, you need to use the form with slightly larger holes. You may have one with 3 larger holes or multiple ones. I've indicated the one I used.



By now, the oil should have heated. Insert the form you are using first. Add the dough. Then simply turn the handle on the top while moving your arm slightly to form a little circular nest directly in the hot oil. Don't overlap the dough too much or it wont fry well. Turn the heat to medium.



When it starts to turn a light golden brown, carefully turn over with a slotted spoon.

When it has cooked on both sides to a golden brown colour, take it off the heat using a slotted spoon and place on some kitchen paper to get rid of any excess oil.

Continue the process with the rest of the dough.


Once it has cooled completely, you can break it up gently into smaller pieces and store in an airtight container.



You've got yourself a couple of weeks worth of munchies. And the best part is, you know exactly what is in it, no artificial flavouring or preservatives. That makes me very happy.

So go ahead, try this recipe and let me know what you think of it.

1 comment:

  1. Garlic sev are my favorite Diwali snack, your pics are tempting me to make it off season.

    ReplyDelete

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