Sift the flours well into a large bowl.
The amount of pepper totally depends on how much of it you can take ;). I usually do a coarse chop with a large knife (or use a mortar and pestle if you have it). The itsy bitsy pieces that you taste while you bite into the finished goodies is what makes it perfect, in my opinion.
But if you have people with a sensitive palate or if you are making it for teeny little ones who might not appreciate the large pieces, you can give a quick whirl in your coffee grinder to make it more coarser. To make your life even simpler, try the pepper mill. But coarser bits is recommended for that authentic taste. Keep in mind that the more powdery the pepper, more profound the pepper taste in your Kara sev.
Now add that along with flour and other seasoning.
Add the Ghee. Now add in water - 1 tbsp at a time
until you can make a smooth
Traditionally a Kara Sev handle is used - a ladle with large perforated holes - like the one shown below. The norm is to place a small ball of the dough
and apply some pressure to smear/rub the dough on top of the ladle.
The idea is to press out some of the dough through the holes so that it forms into noodles.
You have to do this on top of the oil thats heated for deep frying.
These noodles will drop in the oil (if they are stuck just shake the ladle a bit or run a knife through them! Mostly it shouldn't stick that much. It means the dough is too tight and you can add in couple of tbsp of water to get to the desired consistency).
These noodles are fried until golden and drained on paper towels.
If you don't have the Kara sev ladle, you can use any perforated ladle you have and see if it does the trick. If you have a hand grater, use the large holes to do the same. Do not use the box grater that I show in the image below (I had only that and used it to show the large holes) that's not ideal for this purpose.
As you can see, its indeed some work to sit around smearing the dough on top of these ladles. If you do not have time/energy for this kind of physical activity, use a Murukku/Chakli Press and use the plate with the 3 holes in it. Squeeze a little at a time to make the Kara sev.