Sieve the flour. To this add ghee, salt, and black pepper powder. Knead to a smooth dough with water. It should be just enough to squeeze through the ladle with hand (make sure it is not too tight or loose).
Heat oil in a heavy-bottomed pan and when it is hot enough press or rub a ball of dough on the karasev ladle (available in stores) and squeeze it through the holes. About 2-3 inches long stings of dough would fall straight into the oil and fry them on a medium flame till golden brown. Remove the karasev from oil and drain on a paper towel.
This yields about 2 and 1/2 cups. Delicious and easy to make karasev is all ready to be served.
1. There is a special ladle for making Karasev. You don't really need one as you can use something that you have at hand. For example,
1. Box grater or simple grater (picture shown here in the recipe part)
2. If you use a chakli or murukku press, make like murukkus and break it after you fry and cool it or press 2-3 inches in hot oil, cut with a knife and continue doing the same till you finish.
2. For us, this combination gives a crunchy karasev even without the addition of baking or cooking soda. If you want, there is no harm in adding a pinch of cooking soda to the flour mix.
3. Instead of ghee, you can add hot oil too.
4. Can make it less spicy by decreasing black pepper.