Indulge in the delightful crunch and spicy warmth of Ginger Karapusa, a beloved Telugu snack that's sure to tantalize your taste buds. This irresistible treat offers a perfect blend of sweet, savory, and spicy flavors, making it an ideal accompaniment to evening tea or a satisfying midday snack. The crispy texture, achieved through a simple yet effective frying technique, contrasts beautifully with the soft ginger and aromatic spices, creating a truly memorable culinary experience. Imagine the satisfying crackle as you bite into these golden morsels, a symphony of textures and tastes exploding in your mouth.
Ginger Karapusa is surprisingly easy to make, requiring readily available ingredients and a straightforward method. This recipe delivers a batch of these addictive snacks with minimal effort, perfect for satisfying both novice and experienced cooks alike. Ready to embark on a culinary adventure and create your own batch of these crispy delights? Let's dive into the step-by-step instructions!
Tools Needed
- Mixing bowls
- Mixie (blender)
- Ladle
- Sieve
- Karapusa mold
- Large pan
- Tissue paper
Ingredients
- Peanuts: 2 cans
- Rice flour: 2 cans
- Turmeric powder: 20 grams
- Chili powder: 1-3 tablespoons
- Salt: 3 tablespoons
- Ginger
- Curry leaves
- Cumin seeds: 1-3 tablespoons
- Oil or Butter
Step-by-Step Instructions
Step 1. Prepare the Dough
- Mix peanuts and rice flour thoroughly.
- Add turmeric powder, chili powder, and salt. Mix well.
- Blend ginger, curry leaves, and cumin seeds with a little water. Strain to remove fiber.
- Divide the flour mixture into two parts. Add the ginger-curry leaf paste to one part.
- Add oil or butter to the mixture for softness.
- Gradually add water to the flour mixture, mixing until a smooth dough forms.
Step 2. Shape and Fill the Karapusa
- Fill the karapusa mold with the dough.
Step 3. Fry the Karapusa
- Heat oil in a large pan.
- Add karapusa dough balls to hot oil. Press gently after they float.
- Fry without stirring for 1-2 minutes until lightly browned on one side, then flip and fry the other side.
Step 4. Drain and Serve
- Remove karapusa from oil using a strainer and place on a plate lined with tissue paper to absorb excess oil.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Don't add all the water at once to the flour; add gradually to avoid a stiff dough.
- Oil your hands to prevent the dough from sticking.
- Ensure the oil is hot before pressing the karapusa to prevent a hard texture.
- Remove any leftover dough pieces from the pan to avoid spoiling the next batch.
Nutrition
- Calories: approximately 2800-3200
- Fat: 150-200g
- Carbs: 250-300g
- Protein: 50-60g
FAQs
1. Can I adjust the spice level in the Ginger Karapusa recipe?
Absolutely! Feel free to add more or less green chilies based on your preference. You can also adjust the amount of ginger for a milder or spicier taste.
2. What can I do if my Karapusa isn't crisping up properly?
Ensure your oil is hot enough before adding the batter. Overcrowding the pan can also prevent crisping; fry in smaller batches.
3. Can I store leftover Ginger Karapusa?
Yes, store them in an airtight container at room temperature for up to 2-3 days. They'll stay crispy for longer if stored properly.
So there you have it – a simple yet incredibly satisfying recipe for Crispy Ginger Karapusa. Enjoy the delightful crunch and spicy kick of this traditional Telugu snack, perfect for sharing with friends and family. Happy cooking!