kathiyawadi thali | Kathiyawadi sev dungri nu shak recipe | bajra wheat roti recipe | sambhariya marcha recipe

sev dungri nu shak with bajra wheat roti and marcha is easy to make kathiyawadi village thali with all the basic ingredients from your kitchen.  sev dungri nu shak is made with spring onions with a strong flavor of Garlic-Ginger. It is a simple curry recipe in which sev are added, giving the crunch to the sabzi. It is served with bajra wheat roti and tasty sambhariya marcha. This winter season does make this wonderful village-style food and enjoy its mouth-watering taste along with friends and family!

The key to making tasty kathiyawadi thali at home are:

For sev dugri nu shak

Firstly, separate the white and green parts of the onion while chopping it, because the white part took some time to cook while the green part of the onion cooked in minutes.

I use slightly sour buttermilk into masala paste; it gives dhaba style taste to the sabzi.

Lastly, use thick sev or gathiya for sabzi. do not use thin sev in sabzi.

For bajra wheat roti

Firstly, I take an equal proportion of bajri and wheat atta into roti, but you can take only bajra atta to make roti.

Also, knead the soft and smooth dough for roti.

Lastly, roast roti on medium flame.

For sambhariya marcha

Do not overcook chilies, keep it slightly crunchy into the dish.

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Recipe card for Kathiyawadi sev dungri nu shak | bajra wheat roti | sambhariya marcha

Nehas Cook Book
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course curry, Main Course
Cuisine Indian
Servings 3 servings


For sev dugri

  • 150 grm or 7-8 green onion
  • 4 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • Pinch of hing
  • 2 chopped green chilli
  • 1 tsp ginger paste
  • 1 tbsp kathiyawadi red garlic paste
  • ½ tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tbsp red chilli powder
  • 1 tsp kasuri methi
  • ½ tsp garam masala
  • ½ cup sour buttermilk
  • Salt to taste
  • 1 cup water or as required
  • 1 cup thick sev or gathiya
  • Garnish with coriander leaves

For sambhariya marcha

  • 100 grm chopped green chilli
  • 3 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • ¼ tsp fenugreek seeds
  • Pinch of hing
  • ¼ tsp turmeric powder
  • ½ tsp coriander powder
  • ¼ tsp red chilli powder
  • ½ tsp dry mango powder

For Bajri wheat rotli

  • ½ cup bajra flour
  • ½ cup wheat flour
  • Salt to taste
  • 1 tsp oil
  • ½ cup water
  • Wheat flour for dusting


Making sev dungri nu shak

  • Cut green onion into medium size and separate its white and green parts of the onion.
  • For garlic paste, in mortal-pestal, add 10-12 garlic cloves, ¼ tsp cumin seeds, 1 tsp coriander powder, and 1 tbsp kashmiri red chili powder. Crush it coarsely. Kathiyawadi garlic paste is ready.
  • Heat oil in a pan, add mustard seeds, cumin seeds, hing, chopped green chili, and ginger paste. Sauté for a minute.
  • Then add the white part of the onion and sauté till it becomes translucent.
  • Now lower the flame, in a bowl add garlic paste, turmeric powder, coriander powder, red chili powder, kasuri methi, garam masala, and sour buttermilk. Mix well.
  • Add masala paste into oil and Sauté till oil separates from the sides of the masala.
  • Then add the green part of onion and salt. cover and cook sabzi for 2 minutes.
  • Now add 1 cup water and bring it to a boil.
  • Then add sev and mix well and cook the sabzi for 2 minutes.
  • Garnish with coriander leaves and serve.

Making sambhariya marcha

  • In a pan, add oil, mustard seeds, cumin seeds, methi dana, and a pinch of hing. Saute for a minute.
  • Then add chopped green chili and salt. mix well and cook it for 2 minutes on high flame.
  • Now in a bowl, add turmeric powder, coriander powder, red chili powder, and dry mango powder. Mix well and add masala into chili.
  • Mix chilies with masala. cover and cook it for 2 minutes.
  • Serve sambhariya marcha with sabzi and roti.

Making bajra wheat roti

  • In a mixing bowl take bajri atta, wheat atta, salt, and oil. mix well.
  • Add water gradually and knead to the soft dough for at least 10 minutes.
  • pinch a small ball-sized dough and dust with wheat flour and roll it into thin roti.
  • Heat the tawa and add roti to it. keep the flame medium and cook roti till slightly brown spots from both sides.
  • Apply some ghee on roti and serve.


  • Kathiyawadi thali tastes great when it serve hot.



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