Karasev is a yummy and crunchy snack we make for Diwali or even for an evening snack. We can enhance the pepper karasev with potato flavor. This Potato Karasev is even more tastier than the conventional Karasev.
I have already published the recipe of conventional Pepper Karasev and Garlic Karasev. This is another variation to the conventional Pepper Karasev. We are going to add boiled and mashed potatoes and flavor the karasev with potato. This Potato Karasev is also one of the easiest snack we can make not only for Diwali festival but also on any casual evening with a cup of hot coffee / tea.
How to get perfect Potato Karasev:
Ratio of flours : The ratio of besan to rice flour is the first step to get perfect Karasev. If we reduce the rice flour the snacks will not be much crunchy and if we add more rice flour the taste will be compromised.
Dough Consistency: Dough should not be too sticky or too dry. Too sticky dough will absorb more oil and karasev will be oily. If the dough is very dry, it may break in oil or get dissolved. So If the dough is too sticky, sprinkle some besan and mix well. If the dough is dry, sprinkle water and knead again to a soft dough.
Grater or Press & mould : To get perfect small pieces we can use carrot grater and rub the dough holding the grater directly on top of the hot oil. That procedure is little complicated. So we can use thenkuzhal mould and use it easily
Low flame Frying: Always for any deep frying snack, keep the flame low to medium so that the snack gets its time to get cooked in oil without getting burnt.
Karasev is a yummy and crunchy snack we make for Diwali or even for an evening snack. We can enhance the pepper karasev with potato flavor. This Potato Karasev is even more tastier than the conventional Karasev.
Wash the potatoes and cook till soft. If you have microwave, you can microwave the potatoes for 2 mins each side. Once cooked, peel the skin of the potato and mash it nicely and set aside
Preparing Karasev Dough
Take the besan in a mixing bowl. Add rice flour, salt, red chili powder, crushed pepper, butter and give a good mix
Now add the mashed Potato and give a good mix. The moisture in the mashed potato itself is enough for binding the flours to a dough. Add water only if needed. Knead everything to a soft and smooth dough.
Deep frying Process
Heat oil in a heavy bottomed pan. Keep the flame in medium
Take the press and mould. We use Thenkuzhal mould for Karasev. Conventionally the sweet stalls and caterars hold a grater or karasev plate directly on top of the oil and they rub the karasev dough on the sharp holes of the plate. That makes the karasev pieces to drop directly inside the hot oil. This procedure is little complicated. We can use the murukku maker which we use for maiking thenkuzhal to make Karasev.
Add 2 handfull of dough inside the press and mould and close it with a lid.
When is oil is hot, drop a pinch of dough to see if it rises immediately in the oil. If so, then the oil is hot enough. Keep the flame medium. Squeeze the press and mould directly on the oil. While squeezing in the oil, we don't need to press it continuously. We can break the pressing process so that when the dough is released form the holes for about 2 to 3", we can break and let the sev drop in oil.
Deep fry the karasev in medium flame till its golden brown. Take out the Karasev and place it on a paper towel to drain excess oil. Repeat the process for rest of the dough.
Crispy and Potato Karasev is now ready!
Notes
Oil should be at medium flame while frying karasev. If the oil is too hot, the karasev will seem to be crispy at first but later will be chewy.
Nutritional Info
Nutrition Facts
Potato Karasev | Diwali Snacks
Amount Per Serving (30 gms)
Calories 167Calories from Fat 108
% Daily Value*
Fat 12g18%
Carbohydrates 12g4%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with Step by Step Pictures:
COOKING POTATO
Wash the potatoes and cook till soft. If you have microwave, you can microwave the potatoes for 2 mins each side. Once cooked, peel the skin of the potato and mash it nicely and set aside
PREPARING KARASEV DOUGH
Take the besan in a mixing bowl. Add rice flour, salt, red chili powder, crushed pepper, butter and give a good mix
Now add the mashed Potato and give a good mix. The moisture in the mashed potato itself is enough for binding the flours to a dough. Add water only if needed. Knead everything to a soft and smooth dough.
DEEP FRYING PROCESS
Heat oil in a heavy bottomed pan. Keep the flame in medium.Take the press and mould. We use Thenkuzhal mould for Karasev. Conventionally the sweet stalls and caterars hold a grater or karasev plate directly on top of the oil and they rub the karasev dough on the sharp holes of the plate. That makes the karasev pieces to drop directly inside the hot oil. This procedure is little complicated. We can use the murukku maker which we use for maiking thenkuzhal to make Karasev.
Add 2 handfull of dough inside the press and mould and close it with a lid. When is oil is hot, drop a pinch of dough to see if it rises immediately in the oil. If so, then the oil is hot enough. Keep the flame medium. Squeeze the press and mould directly on the oil. While squeezing in the oil, we don’t need to press it continuously. We can break the pressing process so that when the dough is released form the holes for about 2 to 3″, we can break and let the sev drop in oil.
Deep fry the karasev in medium flame till its golden brown. Take out the Karasev and place it on a paper towel to drain excess oil. Repeat the process for rest of the dough.
Namaskaram mami.. ive been following your blog for a couple of days… thanks 4 sharing des recipes… yet 2 try dem… just a q, in dis recipe as wel rice need to be soaked and dried before powdering it… also can I use readymade flour
Namaskaram mami.. ive been following your blog for a whole now.. I find your recipes very simple and nicely explained.. just a question, even for this recipe rice need to be soaked for 30 mins, dried and then powdered… wil I get equally nic and crispy snack by using readymade flour..
Hi Kaushlya, we can very well use readymade rice flours bought from shops. I have also used the ready made flour only. The quality is same and it is good.
Namaskaram mami.. ive been following your blog for a couple of days… thanks 4 sharing des recipes… yet 2 try dem… just a q, in dis recipe as wel rice need to be soaked and dried before powdering it… also can I use readymade flour
Namaskaram mami.. ive been following your blog for a whole now.. I find your recipes very simple and nicely explained.. just a question, even for this recipe rice need to be soaked for 30 mins, dried and then powdered… wil I get equally nic and crispy snack by using readymade flour..
Hi Kaushlya, we can very well use readymade rice flours bought from shops. I have also used the ready made flour only. The quality is same and it is good.