Authentic Karasev Recipe – Crispy Gram Flour & Cumin Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Karasev Recipe – Crispy Gram Flour & Cumin Snack

Introduction

Oh, karasev! Just the name brings back memories of festive gatherings at my grandmother’s place. These little, crunchy noodles were always the first to disappear from the snack table. It’s a classic Indian snack, perfect with a cup of chai, and surprisingly easy to make at home. I’m so excited to share my family’s recipe with you – it’s guaranteed to be a crowd-pleaser!

Why You’ll Love This Recipe

This karasev recipe is all about that satisfying crunch and warm, savory flavor. It’s a delightful blend of gram flour, rice flour, and aromatic spices. Plus, it’s ready in under 30 minutes – perfect when you need a quick and delicious snack. Trust me, once you make it yourself, you’ll ditch the store-bought versions for good!

Ingredients

Here’s what you’ll need to create this crispy delight:

• 1 cup gram flour (sieved) – about 130g
• ¼ cup rice flour (sieved) – about 30g
• 3 tsp melted ghee – about 15ml
• A pinch of cooking soda (soda bi carb)
• 1 tsp pepper powder
• ¼ tsp hing (asafoetida)
• 1 tsp cumin seeds (jeera)
• As needed salt
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a moment, because a few things really make a difference here.

• Ghee is key: Don’t skimp on the ghee! It adds a beautiful richness and flavor that butter just can’t replicate. It also helps with the texture, making the karasev extra crispy.
• Hing (Asafoetida): This little pinch of magic adds a unique savory depth. It might smell a bit pungent on its own, but trust me, it mellows out beautifully when fried.
• The Flour Blend: The combination of gram flour and rice flour is crucial. Gram flour gives it structure, while rice flour adds that light, airy crispness. Don’t try to substitute one for the other – the texture won’t be the same!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, sieve your gram flour and rice flour separately. This ensures there are no lumps and gives you a lighter texture. Set them aside.
2. In a bowl, add the melted ghee, cooking soda, and pepper powder. Give it a really good mix – you want it to get slightly foamy. This activates the cooking soda, which helps with the crispness.
3. Now, add the sieved gram flour, rice flour, hing, salt, and cumin seeds to the ghee mixture. Start combining everything. Gradually add lukewarm water, a little at a time, until you form a firm yet pliable dough. It shouldn’t be sticky!
4. Heat oil in a kadai (or a deep frying pan) over medium heat. To test if the oil is ready, drop a tiny piece of dough into it. If it rises to the surface immediately, you’re good to go!
5. Fill your murukku maker with the dough, using the 5-hole disc. I find this size makes the perfect karasev.
6. Press the dough directly into the hot oil, forming small noodle-like strands. Don’t overcrowd the kadai – fry in batches.
7. Fry the karasev until it’s golden brown, stirring occasionally to ensure even cooking. You’ll know it’s done when the sizzling stops and the bubbles reduce.
8. Remove the fried karasev with a slotted spoon and drain it on a colander or kitchen towel to remove any excess oil. Let it cool completely before storing.

Expert Tips

• Dough Consistency is Key: The dough should be firm enough to hold its shape in the murukku maker, but pliable enough to press through easily.
• Oil Temperature: Maintaining the right oil temperature is crucial. Too hot, and it’ll burn; too cold, and it’ll be soggy.
• Don’t Overcrowd: Frying in batches prevents the oil temperature from dropping and ensures crispy karasev.

Variations

• Spice Level Adjustments: Feel free to adjust the pepper powder to your liking. You can also add a pinch of red chili powder for extra heat.
• Regional Variations: In Maharashtra, you’ll often find karasev with a slightly sweeter flavor, thanks to a touch of sugar in the dough. South Indian versions sometimes include curry leaves for a fragrant twist.
• Gluten-Free Adaptation: If you’re gluten-free, you can experiment with using a gluten-free flour blend instead of rice flour. Just make sure it has a similar texture.

Serving Suggestions

Karasev is incredibly versatile!

• Enjoy it as a standalone snack with a cup of chai.
• Sprinkle it over bhel puri or sev puri for added crunch.
• Use it as a garnish for salads or chaats.
• My kids love it as a crunchy topping for their yogurt!

Storage Instructions

Once completely cooled, store karasev in an airtight container at room temperature. It should stay crispy for up to a week (though it rarely lasts that long in my house!).

FAQs

• What type of oil is best for frying karasev? Groundnut oil (peanut oil) is traditionally used, but you can also use vegetable oil or sunflower oil.
• Can I make the dough ahead of time? Yes, you can! Just wrap it tightly in plastic wrap and store it in the refrigerator for up to a day. Bring it to room temperature before using.
• How do I know if the oil is at the right temperature? The dough should rise immediately when dropped into the oil.
• What is the purpose of adding cooking soda? Cooking soda helps create a light and airy texture, making the karasev extra crispy.
• How can I achieve a perfectly crispy texture? Make sure your dough isn’t too sticky, maintain the right oil temperature, and don’t overcrowd the kadai.