Kara chev is a very spicy evening snack. It is a very simple recipe and can be easily done at home. In the summer holidays I made this at home. It is also prepared during Diwali festival.
|Gram flour||– 2 cups|
|Rice flour||– 2 tbsp.|
|Red chili powder||– 1 tsp.|
|Garlic||– 2 cloves (optional)|
|Black pepper||– 1 tbsp.|
|Cumin seed||– 1 tsp.|
|Ajwain / Omam||– 1 tsp.|
|Asafoetida /Perungayam||– a pinch|
|Oil for deep frying||– as needed|
|Water||– as needed for mixing the dough|
|Salt||– as needed|
- Grind garlic, black pepper, cumin seed, ajwain and asafoetida into a coarse paste.
- In a vessel, mix gram flour, rice flour, red chili powder, salt and the ground paste.
- Add a ladle of hot oil and mix well.
- Make a thick dough using water.
- Heat oil in a pan for deep frying.
- Fill the dough in a murukku press with round hole.
- Press in circular form into the hot oil.
- Turn once and take out after the bubbles disappear.
- Break into pieces of desired length.
- When it cools down keep in an airtight container.
- Adding hot oil makes the kara chev crispier and oil will be absorbed less when frying.
- You can omit garlic if you do not like the taste of garlic.