Sev usal Sev Usal, yet another spicy and tempting Indian snack made with ragda, is a must try Indian chaat if you like a taste of healthy ragda. Sev Usal Recipe (with Step by Step Photos). Sev (fried chickpea flour sticks) - can be found in any Indian Store.

Bahan Membuat Sev usal

  1. It's 1 cup of dry white/ green peas.
  2. You need 1 of big size chopped onion.
  3. Prepare 1 of big size chopped tomato.
  4. You need 4 cloves of garlic.
  5. Prepare 1 tbsp of carom seeds.
  6. Prepare 1 tbsp of red chilli powder.
  7. Prepare 1 tbsp of turmeric powder.
  8. Prepare 1 tbsp of garam masala.
  9. Prepare 1 tbsp of besan.
  10. It's 3 tbsp of oil.
  11. You need to taste of Salt.
  12. Prepare of To serve:.
  13. Prepare 1/2 cup of chopped onion.
  14. You need 1/2 cup of gathiya / sev.
  15. Prepare 2 of buns.

Langkah Memasak Sev usal

  1. Take a white peas,wash & soak in water for 5 to 6 hours... Discard water and transfer them into a pressure cooker with glass of water and salt...On a medium flame wait for 4 whistle....
  2. In a mixture jar add onion, tomato & garlic and make a smooth paste...
  3. Heat oil in a pan,add carom seeds and pinch hing..Now add besan & mix well & add a paste & dry spices and combine well....
  4. Now add boiled peas & little water in pan & boil on a low heat for 5 to 10 min...until the right consistancy....
  5. Now it's ready to serve... Serve it with onion, gathiya/ sev & bun....

Rinse the dried green peas with water properly. Sev Usal is a spicy Maharashtrian dish. Sev is actually fried noodle like strands made of chickpea flour and fried, while Usal is a gravy made with white peas and chutneys along with spices and. manufacturers and suppliers of sev usal from around the world. Sev usal (Chaat) - Matar Chaat Video Recipe by Bhavna. બજાર નુ સેવ ઉસળ ભુલી જશો જયારે TRY કરશો આ રેસીપી - Gujarati Sev usal - Sev Usal Recipe Gujarati. Löydä HD-arkistokuvia ja miljoonia muita rojaltivapaita arkistovalokuvia, -kuvituskuvia ja -vektoreita Shutterstockin kokoelmasta hakusanalla sev usal.

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