Sev Bhaji Recipe: A one-of-a-kind curry recipe made with spicy gathiya and curry from khandeshi kala masala It is also known by a variety of other names, including bhavnagari shev and tikhat sev. It is typically served with roti or chapathi, but it also goes well with pav bread or rice..
Slurp up the succulent chunks of masala-filled tomatoes and trip over the crunchy Sev – oh, you’re going to love Sev Tamatar Sabzi so much that I can’t even describe it!
It goes well with any Indian bread, but especially Roti and Parathas. However, serve it immediately because the sev will become soggy over time.
Maharashtrian cuisine has always been a fusion of south and north Indian flavours. It would always have a taste of both, especially with gravy-based curries that used both south Indian and north Indian techniques. One such gravy recipe is sev bhaji, which has a coconut-based masala made from an authentic blend of spices.
Most Indian curries are made with a combination of vegetables, meat, or dairy products such as paneer. Yet another category from western India uses/combines deep-fried snacks with spicy/sour gravy and is served with bread. Sev bhaji, also known as shev bhaji, is a popular dish in which spicy gathiya is topped with a spicy coconut-based thin gravy. The recipe has a slight resemblance to other popular curries in western Indian cuisine, such as misal pav or sev tamatar sabzi. If you ask me, I prefer the shev chi bhaji and sev tamatar version. When compared to misal pav, this is because it is much easier and quicker to prepare. Having said that, misal pav is much tastier and more flavorful because it incorporates a variety of ingredients.
In addition, I’d like to share some of my tips, suggestions, and variations for the sev bhaji recipe. First and foremost, I made my own gathiya, which should be perfect for this recipe. However, you can use store-bought gathiya or thick sev, which will cut down on cooking time. Second, only combine the sev or gathiya when ready to serve the curry. To put it another way, top the sev in small batches in a bowl as needed. Finally, because I didn’t have access to kala garam masala, I used regular garam masala. However, if you have access to it, you should use it.
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Sev Bhaji Recipe Card:
Sev Bhaji Recipe
For Tikhat Sev:
- 2 cups besan / gram flour
- 1/4 tsp turmeric
- 1 tsp kashmiri red chilli powder
- 1/4 tsp ajwain / carom seeds
- 1/2 tsp salt
- 2 tbsp hot oil
- 1/2 cup water
- oil for frying
To Make Masala Paste:
- 2 tsp oil
- 1 onion (sliced)
- 3 clove garlic
- 1 inch ginger
- 1/2 cup dry coconut (grated)
- 3/4 tsp kashmiri red chilli powder
- 1 tsp garam masala
- 1/4 tsp turmeric
- 1/4 cup water
- 2 tbsp oil
- 3 cups water
- 1/2 tsp jaggery
- 1/2 tsp salt
- 2 tbsp coriander (finely chopped)
Preparation Of Tikhat Sev / Spicy Gathiya:
- To begin, combine 2 cup besan, 1/4 teaspoon turmeric, 1 teaspoon chilli powder, 1/4 teaspoon ajwain, and 1/2 teaspoon salt in a mixing bowl. Combine thoroughly.
- 2 tbsp hot oil should be poured over the flour and mixed well.
- Crumble and combine until the flour is moistened.
- Add 1/2 cup water (or as needed) and knead the dough.
- The dough will be slightly sticky; grease your hands with oil and knead the dough until it is smooth, soft, and non-sticky.
- Grease the large-holed mould with oil and stuff it with dough.
- Afterward, press and spread the tikhat sev in hot oil, forming a circle in the oil and making sure not to overlap.
- After a minute, flip the pan over and fry the other side until golden and crisp.
- Finally, drain the tikhat sev on kitchen paper to absorb the oil and break it up.
Preparation Of Khat Or Bhaji:
- First, heat 2 tsp oil in a pan and roast 1 onion, 3 garlic cloves, and 1 inch ginger until golden brown.
- Add 1/2 cup dry coconut and continue to roast on medium heat until golden brown.
- Allow to cool completely before transferring to the blender.
- Add 3/4 tsp chilli powder, 1 tsp garam masala, and 1/4 tsp turmeric as well.
- 1/4 cup water is added to make a thick paste.
- In a kadai, heat 2 tbsp oil and add the prepared masala paste.
- Sauté on low heat until the masala paste releases its oil. In place of garam masala, khandeshi kala masala is traditionally used.
- Add 3 cup water, 1/2 teaspoon jaggery, and 1/2 teaspoon salt
- Mix thoroughly, adjusting the consistency as needed.
- Continue to boil for 3 minutes, or until all of the flavours have been absorbed.
- Add 2 tablespoons coriander, and your khat or rassa is ready.
- To serve, pour khat (rass) into a bowl and top with tikhat sev and coriander.
- Finally, serve sev bhaji alongside bhakari, chapathi, or pav.
- To begin, store-bought tikhat sev or spicy gathiya can be used.
- Also, because sev absorbs and thickens, the khat consistency should be watery.
- Additionally, just before serving, sprinkle with sev to keep it from becoming soggy.
- Sev Tameta Nu Shaak is made in the same way as Sev Tamatar Ki Sabzi, but with a little sugar or jaggery added to give it a sweet taste. If you prefer a spicy-sweet flavour, you can add sugar or powdered jaggery to this sabzi.
- To make it without the onion and garlic, simply omit these two ingredients and follow the same recipe. Also, make certain that your sev does not have a garlic flavour.
- I would recommend making this Sabzi fresh because storing it will cause the sev to become soggy and no longer taste good.
- If you must make the sabji ahead of time, make and store the tomato curry in an airtight container in the fridge for about 2 days, then add sev while heating the curry.
- If you’re using spicy sev, reduce the amount of green chilies or leave it out entirely.
- Finally, khandeshi kala masala is traditionally used in the preparation of sev bhaji.
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