Sattur Karasev | Garlic kara sev

Sattur Karasev | Garlic kara sev | kara sevu | kaara sev | milagu karasev | Pepper kara sev | karasevu | sattur sevu | Diwali recipe | Snacks recipe | Diwali snacks Recipes | kaara sevu Video recipe|  Deepavali Recipes with step by step pictures and video recipe. Check out the garlic karasev recipe. If you like the video pls SUBSCRIBE to my channel. Check out other Traditional Indian savory snacks in TMF

sattur kara sev

Sattur Kara Sev is a popular Indian snack, especially in the southern part of India. Sattur is a town in Tamil Nadu known for its various snacks, and Kara Sev is a type of savory snack that is crunchy and spicy. It is often made during festivals or special occasions.

Should I sieve Kadalai maavu for potato sev?

Lump-free | grain-free batter results in the best kara sevu.  If you think besan has lumps, sieve first, then prepare the dough

garlic for sattur kara sevu

Garlic is a key ingredient for sattur sev. I prefer grinding it with turmeric powder to avoid discoloration. Make sure you grind well to avoid big garlic granules. 

How much water should I add to the batter?

The exact quantity might vary depending on the type of besan flour you use. If you are doubtful. Avoid pouring water.

Freshly crushed pepper

freshly crushed pepper gives the best texture and taste. You can use pepper powder if you don't like biting pepper granules. 

Can I use chilli powder?

The traditional preferred spice for karasevu is pepper. You can use chilli powder According to your taste

Should I add Asafoetida?

Yes, also gives a nice flavor also good for digestion.

Oil - things to remember 

since we press sev in hot oil make sure oil is just around 1/3 rd compared to pan size so that you won't feel the heat while pressing 

Optimal oil temperature

• Drop a little dough in hot oil
• Too hot oil - dough turns dark (burn)
• Not hot enough - sink to the bottom of the pan soon after dropping
• Right Oil Temperature - dough floats in a few seconds without changing color

perforated ladle

the size of the kara sev depends on the hole size of the perforated ladle.  Make sure you take less dough and press. After every batch make sure you clear under the ladle 

can i use murukku achu for kara sev

add less water in that case and follow the rest of the steps.

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ingredients

Grind garlic

3 big garlic

1 teaspoon turmeric powder

asafoetida

required salt

1/4 cup water

Kaara sev dough

1 cup fine besan flour

1/2 cup rice flour

1/4 cup water

1 teaspoon cumin seeds

freshly crushed pepper

1 tablespoon oil

 

How to make sattur karasev with step-by-step pictures

grind garlic

• first add garlic, asafoetida, turmeric powder, and water; grind well

Heat oil

• Heat oil in a heavy-bottomed deep wide pan at medium flame

Sattur Kara sev dough

• Take besan flour and rice flour; mix well

• Furthermore, add cumin seeds and crushed pepper; mix well

• Add ground garlic water; mix well

• furthermore, add water and hot oil; mix well and knead again

• cover with a damp cloth 

Check oil temperature

• Drop a little dough in hot oil
• Too hot oil - dough turns dark (burn)
• Not hot enough - sink to the bottom of the pan soon after dropping
• Right Oil Temperature - dough floats in a few seconds without changing color 

Fry poondu kara sevu

• Press kara sev on the perforated ladle

• Initially, oil turns frothy

• Flip and fry them till the bubble subsides and sshh cease goes off

• drain the oil