Showing posts with label Murukku Recipes. Show all posts
Showing posts with label Murukku Recipes. Show all posts

Monday, October 24, 2016

Kodubale Recipe | Karnataka Kodbale Recipe | Diwali Snacks Recipes

kodubale
Kodubale or Kodbale is another famous snack from the state of Karnataka.There is also a similar version in Andhra called Chegodilu and Ring Murukku in Tamilnadu.The shape is same for all the versions it is like a ring(bangle) but each version looks and tastes different.I am a big fan of Andhra style Chegodilu and Karnataka style Kodbale. But after my marriage I got introduced by my mil to another version of Chegodilu with moong dal which is also yummy,I will blog it sometime later.
kodbale
Coming to today's post Kodubale - the addition of roasted gram powder gives a nice taste to kodubale. Every family has its own version of kodubale recipe while few add ground fresh coconut mixture to the dough and few add maida or chiroti rawa to the dough etc.Also you get various sizes of kodubales in the shops - mini, regular and big. I love the mini kodubales from a place called Chintamani in Karnataka, it tastes so nice - crunchy and soft to bite at the same time.Kodubale is even added to the famous Karnataka style bhel puri - Churmuri , the broken crispy and soft bites of kodubale makes the churmuri taste even more yummy.Now off to the Kodubale recipe.
Check out other Diwali savouries in my blog here:
kodubale
Kodubale | Kodbale Recipe:
Yields : 20-22 | Author: Prathibha
Prep time: 20 mins | Cooking time: 30 mins | Total time: 1 hr
Cuisine: Karnataka | Category: Snacks

Ingredients:
1/2 cup Roasted gram powder(putnala podi/hurigadale podi)
1/4 cup grated Dry/Fresh Coconut(optional,but recommended)
2 tsp Red chili powder
2 tsp White Sesame seeds
1/8 tsp Carom Seeds(Ajwain)
1/4 tsp Asafoetida
Salt to taste
4 tbsp hot Oil

Method:
  • If you are using fresh grated coconut grind it with red chili powder and salt with little water to a fine paste. If you are using grated dry coconut add directly to the rice flour.
  • In a big bowl take home made rice flour and add ground roasted gram powder,grated dry coconut,salt,red chili powder,carom seeds, white sesame seeds, salt, asafoetida and add hot oil and mix everything nicely.Leave the mixture for 5 mins.
  • Divide the mixture into 3 portions and sprinkle little water on one porion and prepare a soft dough.Roll the dough in a circular motion using your palm for 2-3 mins, be gentle while rolling this dough unlike the usual roti dough.
  • Prepare small lemon sized balls out of the dough and roll each ball into long thin pipe as shown in picture and join the ends to form a ring.
  • Meanwhile heat oil and keep the flame on low to medium.If you put a small ball of dough it rises to the dough immediately creating bubbles which indicates that the oil is ready for frying.
  • Gently slide few kodubales one by one into the hot oil and let them fry on low to medium flame until they turn golden brown.Only after that you can flip them to the other side and fry them again.
  • Remove them using kodubale steel rod or slotted spoon and drain them on paper towels.
  • Repeat the process with the remaining portions of the dough by mixing with water, shaping them into kodubales and deep fry them.
Let them cool completely and store them in air tight container.Serve them with a cup of chai/coffee.They can be stored for 2-3 weeks.

Notes:
  1. I have not added the coconut in kodubale that day but I highly recommend you to add it.
  2. You can even add finely chopped curry leaves while making the dough.
  3. Always knead the dough in small batches when you are making in large quantity otherwise kodubales will become soggy.
  4. Also always fry them on low-medium flame otherwise they cook faster outside and stay doughy inside when fried on high flame.
  5. Knead the dough gently as mentioned otherwise they end up breaking while rolling or deep frying.
kodimbillalu

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Posted by chef and her kitchen at 9:50 AM 1 comments
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Wednesday, October 19, 2016

Nippattu Recipe | Karnataka style Nippat Recipe | Diwali Snacks Recipes

nippat
Nippattu is a popular Snack recipe from Karnataka and there are other versions of it known as Chekkalu in Andhra and Thattai in Tamilnadu.Nippattu is nothing but deep fried rice flour discs.Today I am posting a typical Bangalore style Nippattu recipe .Typically Nippat is made thicker than Chekkalu/Thattai and also the addition of peanut and roasted gram powder makes its taste quite distinct from chekkalu/thattai.Thattai/Chekkai are crunchy where as Nippattu is soft to bite and crunchy at the same time, I hope you got what I mean. Both taste good in its own way and I love both the versions absolutely.But if you ask me to pick one I would definitely go for Nippattu because of their unique taste.I must warn you that these are quite addictive.
nippattu recipe
In Bangalore and in our community weddings it is a ritual to distribute a packet of these traditional snacks while inviting the guests for wedding or any big function or even distributed at the venue to all the guests along with the return gift.Typically  a packet consists of a combination of Chakli, Nippattu or Kodubale, Thengolu or Manugupoolu snacks along with Pakam pappu/ Chikki and they are enclosed in a cover and neatly pinned with haldi kumkum packet. If it is a wedding of a close family member then the number of snacks would be in large quantity,it can be easily filled in a medium sized carton. I still remember how we used to gorge on these yummy snacks after we go back home for several weeks,simple pleasures of life!!
nippattu
Nippattu is very versatile ,it can be eaten as a snack with a cup of chai or turn it into few chaat varieties- Nippat masala and Bun nippat .We get a very popular chaat item in Bangalore called Nippat masala which is made using these nippats or tiny nippats and I love it to the core. Now off to the recipe.
nippattu
Nippattu Recipe | Karnataka style Nippat Recipe :
Yields:15-20 | Author: Prathibha
Prep time: 30 mins | Cooking time : 30 mins | Total time: 1 hr
Cuisine: South Indian | Category: Snacks

Ingredients:
3/4 cup roasted Peanuts
1 tbsp Sesame seeds
1/2 cup Roasted Gram(Putnala pappu/Hurigadale)
1 tbsp finely chopped Curry leaves
1/4 cup grated Dry coconut,optional
1.5 tsp Red chili powder
1/4 tsp Asafoetida
Salt to taste
2.5 tbsp hot Oil
Oil, to deep fry

Method:
  • Grind roasted and skinned groundnuts to a COARSE powder or crush it using a rolling pin. Keep aside 2 tbsp of roasted gram and grind the remaining roasted gram to a COARSE powder.
  • In a  large bowl add homemade rice flour, coarsely ground peanuts, coarsely ground roasted gram,sesame seeds, roasted gram, grated dry coconut, finely chopped curry leaves, salt, red chili powder and asafoetida and mix it nicely.Add HOT oil to it and mix again nicely and press the mixture tightly and cover it with a plate.
  • Leave the mixture aside for an hour.If you are in a hurry you can proceed further but it is ideal to leave the mixture aside for sometime.
  • Divide the mixture into 2-3 portions and sprinkle water to one portion and knead into a dough. Do not add more water,use little amount amount of water just to combine to a dough.Knead well.If you take a small ball and try to flatten on your palm it should crack at the ends which indicates right consistency.
  • Take a plastic sheet and smear oil over it.You can even use milk covers.
  • Mean while heat oil in a kadai over medium heat to its smoking point.
  • Take a small lemon sized ball and flatten it using your palms to a thick disc of 3" in diameter on the greased sheet.This nippattu should be slightly thicker than the regular thattai/chekkalu. Repeat the process and make 6-7 for a batch.
  • Drop them carefully one by one from sides of the kadai taking care that they don't get fold while dropping into oil and fry them and turn them to the other side and fry until golden brown in color.Always fry in medium hot oil otherwise low heat will result in very hard nippattu and high heat will result in soft nippattu.It is always better to taste in between to check whether you are getting the right crispiness or not.
  • Drain them on kitchen napkins to remove excess oil.When you fry them they would have light golden color which turns out deep dark brown in color after they become cool and they also become more crunchy afterwards.
  • Cool them and store them in air tight container.
Serve as a evening snack with a cup of tea.

Notes:
  1. Always use freshly ground rice flour(washed,dried and milled) instead of the one available in grocery stores for good and crispy Nippattu.Rice flour quality is the key factor for the taste and texture.If the rice flour is very finely ground(like what we get in grocery stores) it will result in hard chekkalu,if it is mill ground with a slight coarse texture they yield good crackers.
  2. You can double the recipe and adjust the other seasonings as required.The spice level is according to your wish and also add the roasted gram proportionately.
  3. If you are making in a larger portion,once all the ingredients are mixed well add water to only some portion and make the batch and then add water to the remaining batch.It is very important to do it in small batches else the dough becomes soggy and not gives crispy nippattu.
  4. For a different flavor, you can add finely chopped coriander leaves to the dough.
nippattu recipe
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Posted by chef and her kitchen at 9:45 AM 2 comments
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Thursday, October 13, 2016

Benne Murukku | Butter Murukku Recipe | Easy Diwali Snacks

benne murukku
Benne Murukku, Butter Murukku, Vennai Murukku or Venna Murukulu is a famous South Indian Murukku recipe which is prepared in most of the South Indian States. Benne Murukku is a very famous snack in Karnataka and is available in most of the shops.When ever I go to Bengaluru it is a must for me to carry back this Murukku along with various other goodies like Sago Murukku, Chakli,Nippattu,Kodubale and various sweets.This Murukku has a nice buttery taste, they are crispy but soft to bite. Butter Murukku looks slightly big compared to the other murukkus as we use a single star disc which is big.This murukku is quite addictive and I bet that you will not stop with a small plate of Murukkus.
butter murukku
It is ideal to prepare for your Diwali or Holi or Janmasthami celebrations or simply for your evening snack . It is a perfect snack with a cup of hot chai or coffee.I have tried my level best to include various tips in my notes section which help you in making perfect butter murukkus.If you are interested you can check out other Murukku recipes here.
butter murukku
Benne Murukku | Butter Murukku Recipe:
Shelf life: 2 weeks | Author: Prathibha
Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins
Cuisine: South Indian | Category: Snacks 

Ingredients:
3-4 tbsp Roasted Gram flour(Putnala pappu)
3 tbsp Besan(Bengal gram flour)
1 1/2 tbsp Butter(white/salted)
2 tsp Sesame seeds(or Cumin seeds)
a fat pinch of Aafoetida
Salt to taste,1 heaped tsp roughly
Oil,for deep frying

Method:
  • Sieve Rice flour,besan and roasted gram powder together and put the mixture in a large bowl.
  • Add salt, asafoetida,sesame seeds(or jeera),butter to the flour and mix well until the butter is mixed nicely.
  • Divide the mixture into 2 or 3 parts.Add water little by little to one portion and prepare a thick dough, the dough should be soft to press but little tight to touch.You can mix  the whole dough and keep it covered always with a damp muslin cloth otherwise and take required portion each time.
  • Meanwhile heat oil in a kadai.Check if the oil is hot enough by putting a small ball of dough and if the dough raises to the top it means that the oil is ready for frying, keep it on medium flame.
  • Use a big single star disc in a greased murukku maker and fill the murukku maker with a portion of dough and squeeze murukkus directly in the hot oil.Do not overcrowd the pan.
  • Fry them over medium flame till they turn light golden in color and crisp.Turn them in between and once the bubbles subside in the oil it indicates that the murukkus are cooked, you can remove them using a slotted spoon or a steel stick and drain them to remove excess oil.
  • Once it is cooled you can break them slightly to long pieces and store them in air tight container.
Serve it with a cup of chai or coffee.

Notes:
  1. If you are making in large batches always divide the dough before adding water and do it in batches which helps in getting perfect murukku or else you can make the whole dough and keep it covered to avoid drying of the dough.
  2. You can skip besan and add replace it with more roasted gram powder in the recipe.
  3. Do not clutter the kadai with murukku, press in small batches else it will consume lot of oil.
  4. The murukkus will be slightly darker after they are fried and turns bit on the whiter side the next day.
  5. Do not add more butter than mentioned, else the murukkus become brittle and consume more oil too.
  6. You can even use 3 star disc but single star is ideal for making butter murukku.
butter murukku

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Posted by chef and her kitchen at 12:13 PM 4 comments
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Monday, November 2, 2015

Moong Dal Murukku | Pesarapappu Jantikalu | Diwali Snacks Recipes

pesara jantikalu
Diwali is nearing by and I see all blogs are flooded with various sweets and savouries recipes.As I mentioned earlier I would be posting few recipes for Diwali as I was fortunate enough to click few pics in the last year when I had spent quality time with my parents during my pregnancy and post natal care. My mom preferred to give me home made sweets, snacks and savouries during that time. Though I could not capture all the food items my mom prepared through my camera,I somehow managed to click few items which I am sharing happily with you people now. This Moong dal Murukku was one of those recipes she prepared for me.
'Pesarappu Jantikalu' aka 'Moong Dal Murukku' is more popular in Andhra when compared to the other South Indian states.The preparation process of this moong dal murukku is similar to  Manugupoolu(Mullu Murukku) but we have added moong dal in addition to the other ingredients used to prepare Mullu Murukku. The taste of the moong dal murukku is significantly different when compared to the Mullu Murukku.Also this murukku has got lovely golden brown color because of the addition of moong dal. Try this crunchy and tasty moong dal murukku for Diwali and I am sure you will hook to it.
pesarapappu jantikalu


moong dal murukku

Moong Dal Murukku | Pesarapappu Jantikalu Recipe:
Shelf life:2 weeks | Author: Prathibha Garre
Prep time: 30 mins |  Cooking time: 30 mins | Total time: 1 hr
Cuisine: South Indian | Catgeory: Snacks/Diwali Savouries

Ingredients:
4 cups Raw Rice
1 cup Moong dal
1 cup Fried gram
2 tsp Carom seeds(Ajwain)
1 1/2 tbsp Red chili powder
3 tbsp Butter
Salt to taste

Method:

  • Dry roast moong dal until slight red in color and let it cool.Slightly warm the fried gram in the same kadai for a minute,do not roast it.
  • Grind raw rice,roasted moong dal and fried gram into a fine powder.You can get it done from a mill if you are doing in a large quantity.If you are grinding it at home make sure you grind it to a fine powder and sieve it to remove any rawa residual in the flour.
  • Now measure the quantity of flour.Take equal quantity of water and boil it,reserve some water(2 cups) and use it later if necessary to bind the dough.
  • In a big bowl take the flour and add carom seeds, salt and red chili powder and mix well.
  • Add butter and the rice flour mixture to the boiled water and stir it immediately and remove from fire.If you find it dry add more water(reserved hot water) and mix until you get a thick dough.Leave it aside for 5 mins until you can handle the mixture with hands. 
  • Meanwhile heat oil in a kadai to deep fry murukkus..

                                                           
  • Use the 3 hole star disc (disc-5 in the image above)in the murukku maker and fill the dough in it.You can even use disc-4 to prepare this murukku.
  • Press the murukkus in a circular motion in the hot oil carefully.Do not bother even if it breaks and also try not to over crowd the murukku in the oil.
  • Deep fry over MEDIUM to HIGH flame until the bubbles vanish in the oil.Drain on to a colander to remove excess oil.Repeat the same process with all the dough.
  • Let the murukkus come to room temperature and store them in air tight container.
You can serve them along with tea or munch when ever you want.
moong dal murukku

Notes:
  1. If the murukku turns very hard to bite,it means the amount of hot oil you added to the dough is not enough.Add 1-2 tbsp more and make the next batch.
  2. The murukkus will be slightly reddish in color when they are fried but they reduce the color by next day and almost turn slightly brown.
pesarapappu jantikalu

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Posted by chef and her kitchen at 1:30 PM 1 comments
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Friday, October 25, 2013

Easy Ribbon Pakoda Recipe | Plain Ribbon Murukku | Nada Karasu | Diwali Savouries Recipes

ribbon murukku
I have already posted a version of Ribbon Pakoda which my mom prepares which involves the process of adding the flour to hot water and kneading it later. Ribbon Pakoda is also called as Ribbon Murukku or Ribbon Karalu in Andhra.Today I am sharing an easy version of Ribbon Pakoda the way my MIL prepares. She follows a very easy method which does not involve any kneading dough process and also is very similar to our usual sev making process and hence it is an easy recipe for those people who are novice in preparing savoury snacks. My MIL prepares the ribbon pakoda plain with out red chilli powder but one can prepare it spicy by adding red chilli powder to the dough to make it spicy. My MIL had sent us a goodie box few weeks back and she prepared few varieties of snacks and sweets which TH loves and sent them along with the pickles. Needless to say we just loved them and finished all of the snacks just in a week's time and savoring her famous pickles one by one slowly.
ribbon pakoda
ribbon karalu

Ribbon Pakoda | Plain Ribbon Murukku Recipe:
Shelf life:15-20 days
Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins
Cuisine: Indian | Catgeory: Snacks/ Savouries

Ingredients:
1 cup Fried gram powder*
2 tbsp white Sesame seeds(optional)
Salt to taste( 1.5 tsp roughly)
a small ladle(2 tbsp roughly) of hot Oil
Oil, for deep frying
Method:
  • Sieve the flours together and take it in a large mixing bowl.
  • Add sesame seeds, salt and a ladle of hot oil and mix well until it is mixed nicely.
  • Meanwhile heat oil in a kadai for deep frying.
  • Divide the dough mixture into 2-3 equal portions.
  • Just before frying, sprinkle some water to each portion and prepare a thick but smooth dough.
  • Use the long slit disc (disc- 2 in the below pic)in the murukku maker and fill the dough in it and press the dough directly in to the oil carefully.
  • 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 them using a long slotted handle and drain in the colander or kitchen napkin.
  • Repeat the same process with the remaining dough - making the dough by sprinkling some water and then pressing them in to the oil,frying them until golden brown and draining them in a colander.
Let the murukku comes to room temperature and then store it in air tight container. You can store them as they are or break them into pieces and store. It stays good for 15-20 days.
*Fried gram powder: Grind Chutney dal(fried gram/roasted chana dal) in a mixer to a fine powder and measure the powder 1 cup for the recipe.
ribbon murukku
Notes:
  1. Always mix the dough in small portions, this way it will not make the dough very soft and in turn reduces the oil consumption.
  2. If the murukku turns very hard to bite,it means the amount of hot oil you added to the dough is not enough. Add 1-2 tbsp more and make the next batch.
  3. You can use 1/2 cup of Bengal gram flour and 1/2 cup of Fried gram(roasted gram) powder in the recipe instead of 1 cup of fried gram powder.
  4. You can add 1.5 tsp Red chilli powder while kneading the dough for a spicy version.
  5. You can also use 1 heaped tbsp. white butter instead of hot oil in the recipe.

ribbon pakoda
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Posted by chef and her kitchen at 11:05 AM 6 comments
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Wednesday, October 23, 2013

Oma Podi | Ompodi | Plain Sev Recipe | Easy Diwali Snacks | Ompudi

ompudi
Oma Podi or Ompudi or Plain Sev or Senagapindi KaraPusa is one of the most common snacks all over India. It is commonly used to top on many of the chaat varieties like Sev Puri , Dahi Puri , Tikki Puri , Bhel Poori etc. which not only adds to the look but also enhances the taste of chaat. My mom used to make this Sev in large batches for Diwali during our childhood and we used to distribute the same with other goodies to our neighbours, I really miss the fun we used to have those days!!
ompodi
One can prepare this sev plain or spicy by adding red chilli powder, but I prefer this to eat plain as the flavour of carom seeds adds a nice taste to the sev. Try this Ompodi during this Diwali and share it with your loved ones and enjoy!!
plain sev

 ompodi

Ompodi | Ompudi | Plain Sev Recipe:
Shelf life:15-20 days
Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins
Cuisine: Indian | Category: Tea time Snacks/Storable Snacks

Ingredients:
3 cups Bengal gram flour(Besan)
1 tsp hot Ghee
Oil,for deep frying

to grind:
1 heaped tsp Ajwain(Carom seeds)
Salt to taste(roughly 2 tsp)

Method:
  • Clean and soak ajwain in water for 10-15 mins. Drain 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 strained ajwain mixture and melted hot ghee, 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 a very fine multi holed disc(disc no-1 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 cook on one side and the bubbles subsides in the oil and then turn to the other side and fry again.This sev does not take much time to get fried, you do not need to fry until it changes its 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 or top your chaats with crumbled sev.

ajwain sev
Notes:
  1. If you like it spicy you can even add 2 tsp Red chilli powder to the dough while kneading or you can soak 10-12 red chillies along with carom seeds(ajwain) and grind to a smooth paste.
  2. As the amount of carom seeds we are grinding is less it becomes difficult to grind and hence the addition of salt makes the job bit easier as it increases the volume.
  3. This can be stored for 15-20 days or even up to a month and use it in chaats or eat it as it is. 
plain sev
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Posted by chef and her kitchen at 11:00 AM 14 comments
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Thursday, October 17, 2013

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

garlic kara sev
Garlic Kara sev is also known as 'Poondu Karasev' in Tamil , 'Lahsun Sev' in Marathi and 'Velluli Karapusa' in Telugu. I have earlier posted a Kara Sev recipe earlier which is quite different in taste from the Garlic Sev. Our family loves the flavour of Garlic and we used it extensively in our cooking and this Garlic Kara Sev is no exception. We love this garlic flavoured spicy sev very much and always carry back few packs of it during our trips to Bangalore. 
garlic sev
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!! 
lahsun sev

garlic kara sev

Garlic Kara Sev Recipe:
Shelf life:15-20 days
Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins
Cuisine: Indian | Category: Snacks/Savouries

Ingredients:
2 1/2 cups Bengal Gram flour (Besan)
2 tsp hot melted Ghee
2 tsp Red chili powder
Oil, for deep frying

to grind:
5-6 small Garlic pods
Salt to taste (1.5 tsp roughly)

Method:
  • 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 strained garlic mixture, red chilli powder and hot melted ghee and 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 a 5 holed round 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.

garlic kara sev
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 garlic pods, 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.

    spicy garlic sev
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Posted by chef and her kitchen at 11:30 AM 12 comments
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