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



Kara Sev (thick)

kara Sev (Thick)
SAVORY CAKE WITH CHEESE

Savory Cake With Cheese

This salty savory cake with great combination of cheese and can be served as a breakfast....

SAGO AND SEMIYA LADDU

Sago And Semiya Laddu

Laddu prepared with Semiya and sago is a very tasty and quick sweet item....

POTATO SMILEY

Potato Smiley

This is a kids favourite potato smiley recipe. They are delicious, playful and made from ...

How to make Vegetarian Haleem

How To Make Vegetarian Haleem

Hyderabadi haleem is a type of Haleem vegetarian in the Indian city Hyderabad. Haleem is ...

BLACKGRAM GUNTA PONGAL

Blackgram Gunta Pongal

Gunta ponganalu is a popular, delicious and healthy recipe from Andhra prepared with ura...

MIRCHI BAJJI MANCHURIAN

Mirchi Bajji Manchurian

Mirchi bajji is a very popular street snack in India. Hot and spicy Mirchi bajji, you ca...

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