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SPICY KARO

Another commonly prepared snack during this festive season of Diwali. Rakskitchen had a recipe for garlic karo, but I omitted the garlic in this recipe.

This is what you’ll need

Besan (gram flour): 1 cup

Rice flour: 1 cup

Chilli powder: 1 and 1/2tsp

Kashmiri chilli powder: 1/2tsp

Ajwain (carom seeds): 1tsp

Hing (asafoetida): 1/2tsp

Hot oil: 1tbsp

Salt to taste

Oil for deep frying

Let’s get cooking

1. Add the besan, rice flour, chilli powder, kashmiri chilli powder, ajwain, hing, salt and hot oil in a mixing bowl.

2. Gradually add water to make a dough.

3. Knead until soft and smooth.

4. Place a small portion of the dough in a greased karo/ muruku mould and press into hot oil.

5. Cook on medium flame on both sides. Once bubbles reduce turn over and fry until it is golden brown.

6. Drain on kitchen towel.

7. Once cool store in an air tight container.

Approximate preparation and cooking time: 35 minutes

Makes around 3 cups of karo.

 

 

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