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



Kara Sev (thick)

kara Sev (Thick)
APPLE PINWHEELS

Apple Pinwheels

Apple Pinwheels are the perfect breakfast for a cool crisp fall morning. It is delicate p...

CORN AND BARLEY TEMPERED RICE WITH FLAX SEEDS VADA

Corn And Barley Tempered Rice With Flax Seeds Vada

Corn and barley tempered rice along with flax seeds vada is are considered to be the most...

SOYA MUTTI

Soya Mutti

Soya keema is one unique dish that caters to all the vegetarians. it is an excellent dry ...

Sarva Pindi with Indian Corn

Sarva Pindi With Indian Corn

Crispy Sarva Pindi is a traditional dish from Telangana made as an evening snack. These c...

CHEESE AND GARBANZO KABAB

Cheese And Garbanzo Kabab

This is a rustic Indian kebab made with Desi Kala chana (Bengal gram ) which is stuffed w...

PANEER NARGISI KOFTA

Paneer Nargisi Kofta

Paneer nargisi kofta is snack recipe. It is very delicious and can be served with any chu...

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