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.
Week 1 – Sweets (Indian Traditional Sweets)
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Step By Step Pictures to make Kara Sev
Karapusa | How to make Kara Sev
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.
Since this has besan in sev, the fried snack is not crunchy, but more crumbly and crisp.