vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Kara Sev (thick)

kara Sev (Thick)
Gobi Manchurian

Gobi Manchurian

Gobi Manchurian is a very popular Indo-Chinese dish. Indian Chinese cuisine is the adapta...

GARLIC BUTTER BAKED FISH

Garlic Butter Baked Fish

A big fillet of seabass fish just marinated with garlic and butter and seasoning and bake...

FENNEL AND CUCUMBER SANDWICH

Fennel And Cucumber Sandwich

Fennel leaves cucumber sandwich is composed of paper-thin slices of cucumber placed betwe...

GUD KA PARATHA

Gud Ka Paratha

This is a famous recipe of Sindhi. Gud ka paratha is a delicious Indian recipe served as ...

French Toast

French Toast

Classic French Toast recipe with a secret ingredient that makes them a bit fluffy! One of...

CHEESY SWEET CORN & EGG BURGER

Cheesy Sweet Corn & Egg Burger

Vegetarian or not, you will love these cheesy sweet corn and egg veggie burger recipes. I...

Kara Sev (thick) Recipe, How To Make Kara Sev (thick) Recipe

How to makekara Sev (Thick)?How to cookkara Sev (Thick)?Learn the recipekara Sev (Thick)by vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make kara Sev (Thick)

(89 ratings)
0 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
kara Sev (Thick)
Author : Vahchef
Main Ingredient : Chickpea flour
Servings : 2 persons
Published date : November 13, 2016


Ingredients used in kara Sev (Thick)
• Salt - to taste.
• Rice flour - 1 cup.
• Urad dal flour - half tablespoon.
• Bengal gram flour - half tablespoon.
• Butter - 2 tablespoons.
• Ajwain - 1 tea spoon.
• Pepper powder - 1 tea spoon.
• Oil - as required.
Method:
  • Make dough for chappathi with water and all ingredients.
  • Use big holes of plate to knead in hot oil. Or Use holed spoon and knead the dough...as sev falls in oil.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter