Preparation Time : 15 mins | Cooking Time : 20 Mins | Serves: 3 cups

Besan | Kadalai maavu 1 cup Rice flour 1/2 cup Red chili powder 2-3 tsp Garlic 4-5 pods Butter 1 tsp Hot oil 2 tblsp Oil for deep frying Salt as needed Asafoetida 2 pinches Method:

  • In a wide bowl add the Besan, Rice flour, red chili powder, butter,asafoetida, salt and hot oil.
  • Grind the garlic cloves into a smooth paste.
  • Add 1/2 cup of water to this and mix well. We will use this water to knead the dough.
  • Add the water little by little to the dough and make a smooth non sticky dough.
  • Use thenkuzhal achu to make this kara sev.
  • Put one portion of the dough inside the murukku press.
  • Heat oil. When it is hot, bring down the flame to medium and squeeze the garlic kara sev into the oil, like how we do for murukku.
  • Flip it after few minutes.
  • Once the shh sounds subsides, take it out from the oil.
  • Drain in a kitchen towel.
  • Repeat this for the rest of the dough.
  • Once done, transfer into a wide bowl and break it into bite size pieces.
  • Store it in a dry airtight container.
Garlic sev recipe - 1

Method:

  • In a wide bowl add the Besan, Rice flour, red chili powder, butter,asafoetida, salt and hot oil.
  • Grind the garlic cloves into a smooth paste.
Garlic sev 1 - 2
  • Add 1/2 cup of water to this and mix well. We will use this water to knead the dough.
Garlic sev 2 - 3
  • Add the water little by little to the dough and make a smooth non sticky dough.
  • Use thenkuzhal achu to make this kara sev.
  • Put one portion of the dough inside the murukku press.
Garlic sev 3 - 4
  • Heat oil. When it is hot, bring down the flame to medium and squeeze the garlic kara sev into the oil, like how we do for murukku.
  • Flip it after few minutes.
Garlic sev 4 - 5
  • Once the shh sounds subsides, take it out from the oil.
  • Drain in a kitchen towel.
Garlic sev 5 - 6
  • Repeat this for the rest of the dough.
  • Once done, transfer into a wide bowl and break it into bite size pieces.
  • Store it in a dry airtight container.
Lehsun sev recipe - 7
  1. Do not make the dough in bulk. Just make 1-2 batches and squeeze the garlic sev.
  2. Else the dough will become sour and spoil the taste of the karasev.
  3. You can add 1 tsp of black pepper powder and reduce the red chili powder.
  4. Adding hot oil to the dough gives nice crispiness to the kara sev, so do not miss it.
  5. Instead of red chili powder you can soak few red chilies in water and grind this along with garlic.
  6. You can add few more garlic pods to get even more stronger taste of garlic.
  7. You can use omapodi achu to make this lehsun sev.