Meena's Taste Mantra

Milagu Karasev - a crunchy Tea Time Snack, flavoured with Black Pepper! Diwali Special!

Diwali - the festival of lights is just around the corner and Amma is in full action mode preparing the Diwali Sweets and Savouries! Karasev is Appa's favourite and as a child he used to save his pocket money to get the tastiest Karasev that Madurai had to offer! His fond memories are of buying some for 1 anna and munching the same along with his friends on their way home from school! Listening to Appa about his childhood always flashes the vision of Swami and his friends from my all time favourite Malgudi Days!

Amma decided to make Milagu Karasev on Appa's special request. This is spiced only with freshly crushed Milagu | Black Pepper and tastes simply yum! This along with a cup of hot Tea is sure to make your evening even more enjoyable!

Traditionally Karasev is made by firmly passing the dough through a slotted plate fixed just above the big pan of hot oil. As a result of this action Karasevs about an inch or so with a head and a tail is formed...By head and tail I mean, the entire outer surface of the Karasev gets fried and have a curved surfaced at both ends. Since it is a time consuming activity to do so at home over a small slotted ladle, Amma uses the traditional Murruku Press to make these yummy Milagu Karasevs. Once Amma has made the entwining labyrinth of Karasev, Appa and I break it down to inch size pieces.

INGREDIENTS

1 cup Besan | Chick Pea Flour

1 cup Rice Flour

1 tsp Milagu | Kali Miri | Black Pepper

1 tsp Homemade Ghee | Clarified Butter

To Taste Salt

A pinch Cooking Soda

Oil, for deep frying

METHOD

Pass both the flours through a fine sieve and keep aside.
Crush Black Pepper in a mortar to a coarse texture,
In a mixing bowl add ghee, salt, crushed black pepper and cooking soda. Mix by rubbing all the ingredients with the tip of your fingers.
Add sieved flour to this and combine by rubbing with fingers the flour.
Bind to a soft dough by adding water, little at a time. The dough should be soft enough to facilitate easy pressing thru the chakli maker.
In a deep kadhai heat the oil for deep frying.
Grease the insides of the chakli maker and attach the plate with large hole.
Place a portion of the dough inside the chakli maker and once the oil is hot, press carefully in concentric circles. To test the oil's temperature, add a small portion of the dough and if it floats up with bubbles, the oil is of perfect heat.
After a minute, gently turn the Karasev and fry to crisp golden brown.
Transfer with a slotted ladle to a kitchen towel.
In the same manner prepare Karasev from remaining dough.
Once Karasev is of room temperature, break them down to 1" pieces.
Store in an air tight container.

Though tempting to crunch on these immediately, have little patience and wait for a day. After a day the flavour of the black Pepper will be simply delightful!

Note:

a. Stored in air tight container and made with Refined Oil, these will last fresh for a month, provided stocks last!

We have used:

1. Sundrop Heart Oil

2. Tata Salt Lite

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.