Karappusa - How to make Karapusa recipe in telugu

Karappusa or Kara Sev whatever you call it is a most popular savoury in India. There are many variations of Karappusa like onion sev, potato sev, garlic sev etc. It is usually made during Krishna Janmashtami festival. Recipes with Aval (Poha) are made during Gokulashtami, in savouries this karappusa is popular on this festive occasion. There is another variation of karappusa named Nuvvula Karappusa where only Rice Flour is used in its making, no Besan Flour in the recipe.

Karappusa is an easy to make savoury. It doesn't take much time for the prior preparation and also it gets fried very easily.
My mom used to make this snack every now and then. We don't wait for the festival, we munch on this snack with tea or coffee in the evenings. Since we can store this savoury for few weeks, I used to munch on Karappusa on my early morning cup of coffee too. Now go ahead and learn the recipe, make karappusa and enjoy your evening cup of chais.

Ingredients for Karappusa (Shelf Life : 15 to 20 days)

1. Besan Flour - 2 n 1/2 cups
2. Rice Flour - 1 cup
3. Salt - To taste
4. Red Chilli Powder - 2 tsps

5. Oil
6. Crushed Garlic - 5 to 6 pods

Procedure - How to make Karapusa recipe

1. Using water mix besan and rice flours by adding salt to a thick dough
2. Heat oil for deep frying in a thick bottomed pan
3. Take some dough in kaarappusa mould and press in hot oil and deep fry

4. Fry them over medium-high flame until they turn golden brown in color and the bubbles subsides in the oil and then turn to the other side and fry again until it becomes golden in color

5. Remove from oil using a perforated ladle and drain in a colander or kitchen napkin. Repeat the process of sprinkling water and kneading the dough and pressing into hot oil and frying with the remaining portions

6. Allow it to cool down completely

7. Now crush the garlic and mix chilli powder to it
8. Once it is cooled down to room temperature you can add crushed garlic mixture and store it in dry air-tight container
9. Hot and tasty Kaarappusa savoury is ready to enjoy its delicacy. Serve it as a snack with tea/coffee.

Tips to take care off

1. Make the dough just before frying. The dough should neither be very smooth nor very thick. It should be soft, smooth and slightly sticky

2. If dough becomes hard, sprinkle enough water and mix again, don't add too much water.