Wednesday, December 31, 2014

Pudina Karapusa/Pudina Sev

Pudina Karapusa/Pudina Sev

Andhra Pradesh is well known for it's culture and food. My mom and Grand mother used tell me many things about culture and arts. My grand mother used to  tell me how they enjoyed Burra Kathalu. Burra Katha is a form of story telling. The troupe contains three members.  Burra refers Tambura and Katha means Story. Burra means human skull, Tambura will be in the shape of human skull and so they got the name Burra Katha. Middle person is the main one and holds the Tambura with right hand and Andelu in left hand and tells the stories by playing them and the co-performers will paly Gummeta, a musical instrument which will be hung around their necks and played with both the hands. By playing Gummeta they ask some questions, tells small stories, poems, dance and crack jokes and entertain people. The topic may be Hindu mythological stories or social issues. Even now a days, government is using Burra Kathalu to spread awareness on some issues.

Pudina Karapusa/Pudina Sev
Sev which is known as Karapusa in Telugu is a popular savory snack. Sev will be very thin and used to garnish chaat. In Andhra, Karapusa is a tea time snack and will be little thick, but the process of making is same. The thickness will depend upon the plate/disc we use. Karapusa can be prepared with chickpea flour and rice flour or only with rice flour. We can make plain karapusa or flavor it with pudina/mint, coriander leaves/Kothimeera or tomato. 

Time : 30 Minutes
Serves : 6 to 8 

  • Senagapindi/Chickpea flour - 1 cup
  • Rice Flour - 2 Tbsp
  • Pudina/ Mint - 1/4 cup
  • Coriander leaves - 4 Tbsp
  • Green Chillies - 3
  • Oil to deep fry
  • Salt to taste
  • Grind pudina/mint, coriander leaves and green chillies into paste and  by adding little water take juice from it by using strainer.
  • In a large bowl mix chickpea flour, rice flour, salt and 1 tbsp oil and mix well.
  • Add pudina/mint juice to the chickpea flour/senagapindi, mix well and knead into dough by adding little water at a time. Dough must be soft.
  • Heat oil for deep fry in a pan. Place disc/plate with small holes in jathikala gottam/maker or muruku press. 
  • Now take a small amount of dough and fill half of the Janthikala Gottam or Muruku press and carefully press the dough into oil and fry till sev turns into golden color on both sides.
  • Fry on medium flame on both sides. It will take very less time to fry. After frying the sev on one side and turning to the other side, if it bends means it is not fried properly.
  • Repeat with the remaining dough.

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