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



Kara Sev (thick)

kara Sev (Thick)
Oats Melting Moments

Oats Melting Moments

Oats Melting moments are delicious and mouth melting tea time snack coated with oats and ...

BANANA & TENDER COCONUT MILK DRINK

Banana & Tender Coconut Milk Drink

A natural healthy drink made with a blend of coconut water and coconut meat. Combining wi...

Mogalai Style Almond Cashewnut Puran Poli

Mogalai Style Almond Cashewnut Puran Poli

Mogalai Style Almond Cashewnut Puran Poli is one of the most delicious and a must recipe ...

BAJRI CHI BHAKRI-BAJRA ROTI

Bajri Chi Bhakri-bajra Roti

Bajri chi bhakri - bajra roti made with flour of pearl millet a specialty of Maharashtra....

Coriander Burfi

Coriander Burfi

Bored trying sweet burfi then try this masala burfi. Enjoy this dish with your whole fami...

PANEER PUFFS

Paneer Puffs

The Vegetarian option of these puffs are very popular and also very easy to prepare....

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