Karasev is a spicy crispy crunchy and traditional Indian savory snack made with besan flour, rice flour, and masala spices. It's a popular snack that is often enjoyed with a hot cup of tea or as an accompaniment to a traditional meal. 

In Indian culture, Karasev holds a special place. It is often prepared during festive occasions and celebrations, Karasev is traditionally made at home, bringing families together as they collaborate on the preparation process. 

The art of making Karasev can be traced back to ancient times, with its origins deeply rooted in South Indian cuisine, especially in Tamil Nadu. It is believed that Karasev was initially prepared as a crispy accompaniment to various rice dishes and curries. Over time, its popularity spread to other regions, and it has become a staple snack in many parts of India. Different states and communities put their own spin on the snack, resulting in a wide range of flavors and textures. Today, Karasev comes in several forms, ranging from thin and crispy strands to thicker, more heavily spiced versions.

The beauty of Karasev lies in its simplicity. The main ingredients include besan (gram flour), rice flour, and a blend of aromatic spices. Additional ingredients such as chili powder, asafoetida, and garlic paste are often used to enhance the flavor profile. The most popular varieties of karasev are Poondu karasev ie garlic karasev and pepper karasev.In this recipe, I have used both garlic paste and pepper powder to enhance the flavor profile. You may skip either one of the ingredients and make whichever combination you like.

To make Karasev, the dry ingredients are mixed together before adding hot oil to form a soft dough. This dough is then passed through a press or Murukku or chakli maker fitted with a three-hole perforated plate, creating spiraled strands. These delicate spirals are fried until they turn golden brown and crispy. The end result is a batch of delectable Karasev ready to be devoured! In many Indian households, it is customary to prepare Karasev during festivals like Diwali, Navratri, etc.

Karasev pairs perfectly with a wide range of beverages like chai and coffee as an evening snack.

While Karasev may not be considered a healthy food, it does offer some nutritional benefits. Made primarily from chickpea flour, it contains a good amount of protein, dietary fiber, and essential minerals like iron and calcium. However, it's important to note that Karasev is typically deep-fried, so moderation is key to enjoying its flavors without going overboard. Indulging in Karasev occasionally won't cause any harm, but it's essential to keep moderation in mind. The high oil content and deep-frying process can make it calorie-dense, so it's best enjoyed as a treat rather than a staple snack. 

So, the next time you're craving a snack that's crispy, flavorful, and full of cultural significance, reach for a plate of Karasev. With its rich history, diverse variations, and simple yet delectable flavors, it's a snack that truly embodies the essence of Indian cuisine. Check out how to make this delicious spicy karasev recipe below.


Besan flour (kadalai maavu)-1 cup
Rice flour-1/2 cup
Turmeric powder-1/4 tsp
Pepper powder-1 tsp
Red chilli powder-3/4-1 tsp 
Salt / உப்பு-1/2-3/4 tsp or to taste
Asafoetida-1/4 tsp
Cumin seeds -1 1/2 tsps 
Hot oil / melted butter-1 tbsp 
Garlic paste-2 tbsps or according to taste
Curry leaves few
Oil -for deep frying 

Recipe Video


👉In a mixing bowl add all the dry ingredients by passing through a sieve .

👉Now add garlic paste and cumin seeds mix well.

👉Pour a tbsp of hot or melted butter and mix well.

👉Now add water little by little and knead a soft dough.Keep covered with moist cloth until use.

👉Grease the murukku make with oil and fix the three hole acchu .Fill it with a portion of the dough.

👉Heat oil for deep frying and once oil is hot keep in medium flame throughout.

👉Now gently and carefully press the murukku into the oil until big spiral shape murukku.Do not disturb for few minutes.

👉Then flip and cook on both sides until the oil stops bubbling and colour changes to golden brown colour .

👉Remove from oil and transfer to tissue paper to drain any excess oil remaining.
👉Repeat with remaining dough .

👉Fry few curry leaves and mix with karasev .

👉Once cooled to room temperature break the karasev to finger length pieces or desired size.

👉Store in airtight container once completely cooled.

Preparation Time -30 minutes 
Yield approx-250 gms

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