I had the luck of running into this wonderful blog written by Srivalli and found out that she also "challenges" folks on cooking Indian. The challenge for June was the making of a delicious, crunchy South Indian snack called Kara Sev. You can view Srivalli's challenge post here.
Well, with no Indian blood whatsoever that runs through me , but with a big heart that beats Indian every second (or faster), mainly through my half Indian baby and whole Indian husband, I took the challenge.
A Bengali friend of mine once told me that if you want to have a blast with Indian sweets, go to Bengal, butif you crave for spices and snacks- South is the place. She did not have to convince me much- having been to Chennai twice, having roamed through its streets and eateries, I know it. No snack can match the spiced banana chips (hubby says they are a sort of Kerala banana) or the Murruku in taste and texture!
Well, Kara Sev, the hero to be challenged is a sort of spiced, deep fried noodle (can take other shapes as well) made of chickpea or garbanzo bean flour (known as gram or besan) and rice flour.
I used an electric Cookie Press for making the noodles instead of the Murruku Maker, which is technically the same thing....
Although this dish is deep fried, it absorbs very little oil, so I used the remaining oil to fry a healthy batch of applams, or poppadams. Happy either way!
Here is my interpretation of Srivalli's recipe:
Chickpea flour- 2 1/2 cups
Rice flour - 1 cup
Chili powder - 1/4 tsp
Ground black pepper- 1 tsp
Ghee - 2 1/2 tsp
Salt- 1 teaspoon
Oil to deep fry.
Dirrections:Mix the chickpea flour, rice flour, salt and ghee togetherLittle by little add water and mix till you get a dough the consistency of cookie dough or poori dough
Prepare your cookie press or murruku maker using a noodle slotted disk.Heat the oil in a heavy pan and test its temperature for readiness by dropping a pea-sized piece of dough in the oil.
Press your dough out of your cookie press or murruku maker into the oil in small batches
Deep fry till golden brown and remove the kara sev from the oil using a slotted spatula and place it on paper towels for excess oil to get absorbed.
Store this in an airtight container. Here are my photos in the order of making the Kara Sev:
Cool and Enjoy!