Authentic Indian Karasev Recipe- Crispy Black Pepper & Garlic Snack

Last Updated on 4 months by Neha Deshmukh

Authentic Indian Karasev Recipe – Crispy Black Pepper & Garlic Snack

Hey everyone! If you’ve ever wandered through the snack aisles in India, or maybe even at an Indian grocery store here, you’ve probably spotted these delightfully crunchy, coiled beauties – Karasev! They’re seriously addictive, and honestly, making them at home is SO much better than anything you can buy. I first made this recipe years ago for Diwali, and it’s been a family favorite ever since. Let’s get into it!

Why You’ll Love This Recipe

This Karasev recipe is all about that satisfying crunch and bold flavor. The combination of black pepper and garlic is just chef’s kiss. It’s a fantastic snack to munch on during tea time, a perfect accompaniment to a bowl of dal, or even a fun addition to your Diwali spread. Plus, it’s surprisingly easy to make – don’t let the fancy shape intimidate you!

Ingredients

Here’s what you’ll need to whip up a batch of this crispy goodness:

• 1 cup besan flour (gram flour)
• ¼ cup rice flour
• ¼ teaspoon cooking soda (baking soda)
• ¼ cup fried gram dal flour (roasted chickpea flour)
• 1 tablespoon butter
• 1 tablespoon whole black pepper
• 2 cloves garlic
• ¼ teaspoon turmeric powder
• ½ teaspoon red chili powder
• Salt to taste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Whole Black Pepper: Don’t even think about using pre-ground pepper! The fresh, coarse crush is what gives Karasev its signature bite. I always use a mortar and pestle – it’s so satisfying.
• Besan Flour: This is the star of the show. Besan flour (also known as gram flour) provides the structure. You can find it at most Indian grocery stores, and increasingly in well-stocked supermarkets.
• Fried Gram Dal Flour: This is where things get interesting! Fried gram dal flour adds a lovely texture and nutty flavor. It’s sometimes called chana dal flour. Regional variations exist – some families use more rice flour, others add a touch of wheat flour. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, coarsely crush the whole black pepper using a mortar and pestle. Set it aside – that aroma is amazing, isn’t it?
2. Next, crush the garlic cloves into a fine paste. I like to use the flat side of my knife for this.
3. In a mixing bowl, combine the besan flour, rice flour, cooking soda, fried gram dal flour, butter, and salt. Mix everything well with your fingertips until it resembles breadcrumbs.
4. Now, add the garlic paste, crushed pepper, turmeric powder, and red chili powder. Mix again until everything is nicely combined.
5. Gradually add water, a little at a time, to form a smooth, pliable dough. You want it to be firm enough to hold its shape, but not too dry. Cover the dough with a damp cloth and let it rest for about 10 minutes.
6. Time for the fun part! Shape the dough into a cylinder and fill a murukku press fitted with a small-holed disc. If you don’t have a murukku press, you can try piping the dough through a large star tip, but it won’t be quite the same.
7. Heat oil in a pan over medium heat. To test if the oil is ready, drop a tiny piece of dough into it – it should sizzle and rise to the surface immediately.
8. Press the dough into the hot oil in circular motions, creating those signature Karasev coils. Fry in batches to avoid overcrowding the pan.
9. Fry until golden brown and crispy, flipping occasionally to ensure even cooking. This usually takes about 2-3 minutes per batch.
10. Drain the fried Karasev on paper towels to remove excess oil.
11. Finally, briefly fry a handful of curry leaves in the same oil (they’ll puff up in seconds!). Mix the fried curry leaves with the Karasev and break it into smaller pieces before serving.

Expert Tips

• Oil Temperature is Key: If the oil isn’t hot enough, the Karasev will absorb too much oil and become soggy.
• Don’t Overcrowd the Pan: Frying in batches ensures that the oil temperature stays consistent.
• Resting the Dough: Letting the dough rest allows the flours to hydrate, resulting in a more pliable and easier-to-press dough.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: Adjust the amount of red chili powder to control the heat. For a mild version, omit it altogether. For a fiery kick, add a pinch of cayenne pepper! My friend, Priya, loves to add a tiny bit of asafoetida (hing) for extra flavor.
• Gluten-Free Adaptation: Substitute the besan flour with a gluten-free flour blend. You might need to adjust the amount of water slightly.
• Festival Adaptations: During Diwali, I like to add a sprinkle of edible silver leaf (varak) for a festive touch. It’s also a wonderful snack to have with evening tea.

Serving Suggestions

Karasev is best enjoyed fresh and crispy! It’s delicious on its own, or you can serve it with:

• A cup of hot chai (tea)
• A bowl of dal or sambar
• As a crunchy topping for yogurt or raita

Storage Instructions

Store leftover Karasev in an airtight container at room temperature. It will lose its crispness over time, but you can revive it by briefly reheating it in a preheated oven at 350°F (175°C) for a few minutes.

FAQs

Let’s answer some common questions:

• What is the best way to crush black pepper for Karasev? A mortar and pestle is ideal for a coarse crush. You can also use a spice grinder, but be careful not to grind it too finely.
• Can I make the dough ahead of time? Yes, you can! Just cover it tightly and refrigerate for up to 24 hours. Bring it to room temperature before pressing.
• What type of oil is best for deep frying Karasev? I prefer using groundnut oil (peanut oil) or vegetable oil. They have a high smoke point and neutral flavor.
• How do I prevent the Karasev from absorbing too much oil? Make sure the oil is hot enough and don’t overcrowd the pan.
• What is fried gram dal flour and where can I find it? Fried gram dal flour is made from roasted and ground chickpeas. You can find it at Indian grocery stores, or online.

Enjoy making this delicious and authentic Indian snack! Let me know how it turns out in the comments below. Happy cooking!