KaraSev Recipe(Garlic)-Easy Diwali Snacks Recipe

Karasev recipe
Karasev is Sendhil’s favorite snacks.He loves Sev with pepper(Milagu) & Garlic (poondu) more than with red chilli powder.In Tamilnadu,Sattur is very famous for Karasev.I should try that version soon.But today I made Kara sev as per my MIL’s recipe.She usually adds more besan flour & less rice flour.But nowadays she follows a different recipe adding equal amounts of Besan & rice flours.She adds butter or vanaspati but I used hot oil as I din’t have enough butter in hand.It came out  well with melt in mouth crispness and white in color.I was so happy with the result.Immediately I made another batch adding more besan and less rice flour to find out the actual difference.I referred Vahchef’s recipe video for this preparation.It was slightly harder to bite and light golden in color.So I have shared both the recipes I tried.Choose & try any based on your liking.Both has its own taste & flavor.I have posted a full video recipe for easier understanding.Do check it 🙂
Lets see how to make this easy Diwali Snacks Recipe – Kara Sev !! 
Kara Sev Recipe – Full video

Kara sev recipe

Karasev Recipe

Karasev Recipe How to make Karasev – Spicy pepper & garlic flavored snack for Diwali

Cuisine: Indian
Category: Snack
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


1 cup = 200 ml
Version 1

  • Besan flour – 1 cup
  • Rice flour – 1 cup
  • Hot oil – 2 tbsp
  • Pepper powder – 2 tsp OR Red chilli powder – 1.5 tsp 
  • Garlic – 10 cloves OR Asafetida/Hing – 1/8 tsp
  • Cooking soda – a pinch
  • Salt – as needed
  • Water – as needed
  • Cooking oil – to deep fry

Version 2

  • Besan flour – 1 cup
  • Rice flour – 2 tbsp
  • fried gram dal/Dalia/Pottukadalai powder – 2 tbsp
  • Cooking soda – a pinch
  • Butter at room temperature – 1 tbsp
  • Salt & water – as needed
  • Red chilli powder or pepper powder – 1.5 tsp
  • Asafetida/Hing – 1/4 tsp
  • Cooking oil – to deep fry
  • Peel the skin of garlic cloves and grind it to a paste.Add tsp of water only if needed.If you wipe the jar and grind it continuously,it will turn to a smooth paste.Skip this step and use hing instead of garlic if u wish to make a no garlic version.
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  • Take a wide bowl and add sieve besan flour,rice flour and a pinch of cooking soda.Break the lumps and sieve it well.To this add salt,pepper powder or red chilli powder,garlic paste and butter or oil.Mix well to make a crumbly mixture.
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  • Add water and make a thick dough. No issues if the dough is sticky.If the dough is too hard,u may not be able to rub the dough in the slotted ladle.If you use murukku maker,u may find it difficult to press.So make the dough little loose.
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  • Heat oil in a kadai and check the oil temperature by dropping a pinch of dough. If it rises immediately to the top,oil is just right.Now hold a slotted ladle 15 cms above the kadai.Take a big ball sized dough and rub it using the heel of your palm.Rub continuously by gathering all the excess dough.Kara sev will start to fall into the oil.Repeat it until the kadai is 3/4 th filled with karasev.Keep the flame medium and cook both sides till bubbles cease completely.Drain in a tissue.
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  • If you want to use Murukku maker,take a ball sized dough and fill in the single holed murukku mould.Press it over the hot oil and cook till bubbles cease.Kara sev made using this method takes more time to cook than the traditional rubbing method.So keep an eye !
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Give some standing time of an hour to a day to enjoy its best taste.Generally next day it tastes the best !

For second version,follow the same procedure but add rice flour & gram dal flour(pottukadalai maavu) as mentioned above.Store the kara sev in an air tight box once it cools down completely.It stays good for a month.
Munch them with your coffe or tea  !

  • You can follow any of the above versions.
  • Adjust the quantity of spice powders and garlic as per your taste.

Make this flavorful,spicy karasev for this Diwali and enjoy !!
Garlic karasev

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