Karapusa | How to make Kara Sev

Karapusa

Karapusa or Kara Sev is a deep fried jar snack that is traditionally made during festivals in India.

I think each Indian state has its variations to this savory fried snacks adding different spices that make it unique.

Since I am familiar with both Andhra and Tamil Nadu Cuisines, in particular to the Rayalaseema and Madras cuisines, I find it almost the same when it comes to most traditional Indian dishes.

So this Karapusa or Kara Sev is made similarly and with very basic ingredients. These make a wonderful evening snack or Tea Time Snack.

We are starting our second week in the BM#104, Sweets & Snacks. The first week was sweets, the second week is snacks from one Indian State. I have picked up Andhra Pradesh and will be doing Andhra Pindi Vantalu which means dishes with flour.

As rice is the staple food, even the snacks are mostly made with Rice flour. So our festivals are full of different savories and snacks made with Rice flour.

For this week, it’s going to be deep fried Andhra Snacks. For day 1, it is going to be Kara Sev or Karapusa, I have already done one version of this Kara Sev for Indian Cooking Challenge. Today’s version is much simpler and was very easy to make.

Homemade Rice flour works out best for all these snacks, so we had about a kilo rice ground and kept ready for all the snacks that were made for this week. I also referred a couple of sites, books and discussed with Amma at length before finalizing and making it. So thanks to Harichandana, Pratibha and the cooking books that I have.

It’s going to be another Indian State in Cooking 4 all Seasons with other type of Tea Time Snack, so check it out.

Karapusa
Week 1 – Sweets (Indian Traditional Sweets)

Day 1 is Arcot Makkan Peda
Day 2 is Burhanpur Jalebi
Day 3 is Ghevar
Day 4 is Motichoor Ladoo
Day 5 is Ghotua Ladoo
Day 6 is Bandar Laddu

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How to make Kara SevStep By Step Pictures to make Kara SevHow to make Kara Sev 1 Kara Sev

Karapusa | How to make Kara Sev

Ingredients Needed:

1 cup Besan / Gram Flour
1 cup Rice Flour
2 tbsp Ghee
1 tsp Cumin Seeds
1/4 tsp Turmeric Powder
1 tsp Red Chili Powder
Salt to taste
1/4 tsp Asafoetida / Hing
Cooking Oil for deep frying

How to make Kara Sev
In a wide bowl, take the gram flour, rice flour, cumin seeds, salt, red chili powder, turmeric powder, hing, and melted hot ghee.
Crumble all the ingredients together. Then slowly add water to knead to a soft dough. The dough should be soft and should not crack.
Heat a Kadai with oil. When the oil is hot, simmer down.
Divide the dough into balls, fill the murukku press and press it directly over the hot oil.
Deep fry them on a medium flame until light golden color, turn over to fry on both sides evenly.
Drain them on a kitchen towel. Once it cools down, store it in an airtight container.

Notes
Since this has besan in sev, the fried snack is not crunchy, but more crumbly and crisp.

Karapusalu

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Karapusa | How to make Kara Sev
Karapusa or Kara Sev is a deep fried jar snack that is traditionally made during festivals in India.
Karapusa
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Karapusa
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Instructions
  1. In a wide bowl, take the gram flour, rice flour, cumin seeds, salt, red chili powder, turmeric powder, hing, and melted hot ghee.
  2. Crumble all the ingredients together. Then slowly add water to knead to a soft dough. The dough should be soft and should not crack.
  3. Heat a Kadai with oil. When the oil is hot, simmer down.
  4. Divide the dough into balls, fill the murruku press and press it directly over the hot oil.
  5. Deep fry them on a medium flame until light golden color, turn over to fry on both sides evenly.
  6. Drain them on a kitchen towel. Once it cools down, store it in an airtight container.
Recipe Notes

Since this has besan in sev, the fried snack is not crunchy, but more crumbly and crisp.

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6 comments

  1. Super ! I was actually hoping and wishing someone would pick these jar snacks from a different state and here you go !
    These snacks vary from state to state and to have them all in one place is such an asset .
    The Sev is very different from the Gujju one , and looks nice and crunchy . Will be bookmarking the whole series :))

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