Butter Kara Sev

 

INGREDIENTS:

Besan or Chickpea flour - 1 cup

Rice flour - 1/2 cup

Cumin powder - 1/4 teaspoon

Turmeric powder - 1/4 teaspoon

Black pepper powder - 1 teaspoon

Butter - 1 tablespoon

Salt - 1/2 teaspoon

Water - To make the dough

Oil - For deep frying

METHOD:

1.  In a large bowl, take besan and rice flour. Also add cumin powder, turmeric powder, salt and black pepper powder and mix well. Also add butter and mix well.

2. Now add water and mix them all to a smooth dough. The dough might be slightly sticky, but it is fine.

 3.  Heat oil in a pan. Prepare your murukku maker. Grease the inside of the maker with little oil.

4. Use the mold, that has one big hole. Stuff some dough in to the machine and press them in a circular motion on the hot oil. Make sure they doesnt overlap. Just gently separate them before they get cooked.

5.  Once the sound stopped, it indicates the sev is cooked . Allow them to rest on a tissue paper for the oil to drain . Store in an airtight container. Kara sev can stay good for two weeks.