Pepper Kara Sev Recipe

If you’re craving for some spicy and crunchy snack that is perfect for a nice rainy evening? Then you will love this snack recipe! This snack is also perfect for times when you’re stuck at home with only a few ingredients! Serve this up with some hot chai on the side and you’ve got yourself a delicious evening platter! So try this pepper kara sev recipe out and don’t forget to share your comments! Enjoy!

Furthermore, I would like to share some of my suggestions for making a perfect pepper kara sev recipe. Firstly, If you want to make kara sev by using a ladle (traditional method) then the dough should be stiff. But if you use murukku press, the dough should be soft like chapati dough but not sticky.

Secondly, If you feel the dough is getting dry and it is hard to press, sprinkle some water and mix it thoroughly. Finally, keep the dough closed with wet cloth to prevent it from getting dry.

Lastly, you may also like my other Diwal recipes like Milk Halwa, Rava Ladoo, Boondi Ladoo, Pineapple Kesari, Badam Burfi, Carrot Halwa, Pumpkin Halwa, Beetroot Dates Halwa, Badam Kheer, Rasmalai Recipe, Milk Peda, Gulab Jamun, Kalakand, Kesari, Custard Halwa, Butter Murukku, Thenkuzhal Murukku, Saffron Butter Cookies, Paruppu Vadai, and Urad Dal Vadai.

Pepper Kara Sev Recipe 2020-04-19 02:43:37

Pepper Kara Sev Recipe

Serves 4
Prep Time: 00:10
Cook Time: 00:20
Total Time: 00:30

Ingredients

• 1 cup Besan Flour
• 1/2 cup Rice Flour
• 1 tsp Black Pepper Corns
• 1/4 tsp Asafoetida Powder
• 1 tsp Cumin Seeds
• 1 tsp Red Chilli Powder
• to taste Salt
• 4 Garlic Pods
• 10 grams Butter
• 1 tbsp Hot Oil
• as needed Water
• enough to fry Oil

Instructions

• Crush the pepper corns by using mortar pestle until coarsely.
• Crush the garlic pods and then add some water and mix well. Keep it aside.
• Sieve the flours separately.
• In a wide bowl, add the besan flour and rice flour and mix well.
• Then add crushed pepper corns, cumin seeds, salt, asafoetida and red chilli powder and mix well until combined.
• Filter the garlic water and pour that water over the flour and mix well.
• Then add hot oil and softened butter and mix well.
• Sprinkle some water and start mixing to make a soft dough and cover it with a wet cloth.
• Heat oil in a pan over medium heat.
• Place a thenkuzhal murukku plate in a murukku maker.
• Fill the mould with enough dough.
• When the oil is hot enough, reduce the heat to medium- low.
• Press the murukku press in a circular motion. Don't overlap, just a single round is enough.
• Fry both sides evenly. When they turn golden brown, remove it from the oil and place them on a kitchen tissue.
• Repeat the same process for the leftover dough.
• Let them cool. As we made it in the shape of murukku, break it into small pieces. Store it in an airtight container.

By Santhi Therese
The Indian Claypot

sieve the flours separately.

In a wide bowl, add the besan flour and rice flour and mix well.

Then add crushed peppercorns, cumin seeds, salt, asafoetida and
red chili powder and mix well until combined.

Further, crush the garlic pods

and then add some water and mix well.

filter the garlic water

and pour that water over the flour and mix well.

Then add hot oil and softened butter and mix well.

Also, Sprinkle some water and start mixing to make a soft dough and
cover it with a wet cloth.

Meanwhile, heat oil in a pan over medium heat. Place a thenkuzhal murukku plate in a murukku maker.

Then fill the mould with enough dough.

When the oil is hot enough, reduce the heat to medium- low. Press the
murukku press in a circular motion. Don’t overlap, just a single round is enough.

Fry both sides evenly.

When they turn golden brown, remove it from the oil and place them
on a kitchen tissue. Repeat the same process for the leftover dough. Let them cool.
As we made it in the shape of murukku, break it into small pieces.
Store it in an airtight container.