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



Kara Sev (thick)

kara Sev (Thick)
JALAPENO BURGER WITH CHEESE

Jalapeno Burger With Cheese

Stuffed cheddar and jalapeno burgers make the perfect treat for a wide variety of differe...

MANGO SHEERA

Mango Sheera

Mango Sheera is a delicious Indian sweet recipe served as a mango halwa or mango sheera. ...

Chicken Tikka

Chicken Tikka

A chicken tikka sizzler is a dish where Chicken Tikka is served on a heated plate and is ...

Chocolate Dipped Butter Cookies

Chocolate Dipped Butter Cookies

Finger butter cookies baked and dipped in melted chocolate and serve when the chocolate....

MANGO CREPES

Mango Crepes

This is kids favorite recipe, Mango crepe is delicious mango stuffing, garnished with car...

Wheat Flour and Cheese Cookies

Wheat Flour And Cheese Cookies

Wheat flour and cheese cookies are excellent kids special snack recipe. Quick and easy r...

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