Shev Bhaji Recipe – Dhaba Style | Khandeshi Sev Bhaji Recipe

Khandeshi Shev Bhaji Recipe with Step-by-Step Pictures | How to Make Sev Bhaji at Home

Dhaba Style Shev Bhaji Recipe with Step-by-Step Pictures | How to Make Khandeshi Sev Bhaji at Home?

Shev Bhaji or Sev Bhaji is a very popular Maharashtrian recipe. Sev is deep fried savory noodles made with besan or gram flour. Sev Bhaji is sev cooked in rassa or broth, which is quite spicy. Sev is very absorbent and it thickens the broth, turning it into the gravy-like consistency. The sev bhaji gravy is piquant, very warm and comforting. It has a layer or spicy oil on the top, also known as tarri. The dry coconut gives the rassa a very nice texture and aroma. Sev comes in a wide variety. This recipe for sev bhaji calls for the red, spicy variety of sev. You can get them easily at the sweet shops. I have used Khandeshi garam masala to make this sevbhaji recipe.

Alternative Masalas for Making Dhaba-Style Shev Bhaji

If you do not have Khandeshi garam masala, you could use kala masala mix to make this shev bhaji recipe. The taste would differ but it would be equally delicious.This sev bhaji is very easy to make at home and would tickle your taste buds like nothing else. I can bet it is one of the quick recipes for two that you can make within minutes. Let’s get started.

Shev Bhaji Recipe Video

Here is the shev bhaji recipe video for which I received a lot of requests. Do subscribe to our YouTube channel and share the recipes with your friends and family.

Serving Suggestions for Shev Bhaji Recipe

Shev bhaji is typically enjoyed with bajra bhakri (Pearl millet flat breads) or jowar bhakri (sorghum flat breads), which are much healthier, gluten-free choices. You could serve them with rotis or rice too.

If you are not into spicy food, check out the non-spicy version of sev bhaji made with bhavnagari sev here.

How to Make Khandeshi Sev Bhaji

5.0 from 21 reviews
Khandeshi Shev Bhaji Recipe
 
Prep time
Cook time
Total time
 
A masala curry made with savory gram flour noodles cooked in an onion and dried coconut based gravy.
Author:
Recipe type: Side
Cuisine: Indian, Maharashtrian
Serves: 4
Ingredients
TO GRIND TOGETHER
  • Onions – 2 medium, finely sliced
  • Dried coconut – 5 tbsp, grated or sliced
  • Garlic – 8 small cloves
  • Ginger – ½ inch piece
  • Water – 4 tbsp
OTHER INGREDIENTS
  • Oil – 1 tbsp + 4 tbsp
  • Kashmiri red chili powder – 2 tbsp
  • Turmeric powder – ½ tsp
  • Khandeshi garam masala powder – 3 tbsp (Recipe here)
  • Lal teekha sev / Red Spicy Sev – 1 & ½ cups
  • Jaggery – 1 tsp
  • Salt – to taste
  • Water – 3 cups
  • Coriander leaves – a handful
Instructions
  1. Heat 1 tbsp oil in a skillet and add sliced onions to it.
  2. Sauté them on a medium-high flame stirring them often till they turn golden brown.
  3. Let the onion cool. Add them to the grinder jar along with the garlic, dried coconut and garlic.
  4. Grind the ingredients to a very smooth paste using some water.
  5. Add the remaining 4 tbsp oil in the same skillet and warm it. Do not heat the oil completely. Add the spices; the khandeshigarammasasla powder, Kashmiri red chili powder, and turmeric powder and sauté them on very low flame for afew secondstill they give out a nice aroma.
  6. Add in the ground paste and sauté on medium heat for 2-3 minutes, stirring constantly.
  7. When the raw smell of garlic goes away and the oil begins to separate, add in the jaggery.
  8. Mix and sauté for a few more seconds till the jaggery melts.
  9. The mixture would look bright and ooz oil.
  10. Add in the 3 cups of water and mix well. Bring it to a boil.
  11. Let it simmer till the curry thickens a bit and a layer of oil forms on the top.
  12. Add in the coriander leaves.
  13. If you are going to serve the shevbhaji immediately, add in the shev now. Let it simmer for 1 minute and then turn off the heat. If you would serve it later, add shev later just before serving.
  14. The shev softens and curry thickens. Shevchi bhaji is ready. Serve hot.

Khandeshi Shev Bhaji Recipe with Step by Step Pictures Below


Step 1

Prepare the ingredients for shev bhaji.

Khandeshi Shev Bhaji Recipe Ingredients 1

KhandeshiShevBhaji Recipe ingredients 2


Step 2

Heat 1 tbsp oil in a skillet and toss in 2 medium finely sliced onions.

Sauteing Finely chopped onions


Step 3

Sauté them on a medium-high flame stirring them often till they turn golden brown.

Saute onions till they turn light brown


Step 4

Let the onion cool. Add them to the grinder jar along with 8 garlic cloves, 5 tbsp dried coconut and 1/2-inch piece of ginger.

toss the sauteed onion in grinding jar with coconut, ginger and garlic


Step 5

Grind the ingredients to a very smooth paste using very little water.

Grind to Fine paste using some water


Step 6

Add the remaining 4 tbsp oil in a skillet and warm it. Add the spices; 3 tbsp khandeshi garam masasla, 2 tbsp Kashmiri red chili powder, and 1/2 tsp turmeric powder sauté them on very low flame for few seconds till they give out a nice aroma.

khandeshi garam masala and turmeric being sauteed in warm oil


Step 7

Add the ground paste and sauté on medium heat, stirring constantly.

fried onions, coconut and garlic paste being added to the spices


Step 8

When the raw smell of garlic goes away and the oil begins to separate, add 1 tsp of jaggery.

add jaggery to the masala


Step 9

Mix and sauté for a few more seconds till the jaggery melts. Add 3 cups of water when the oil begins to separate and bring it to a boil.

shev bhaji curry


Step 10

Let it simmer for a while. The mixture would look bright and oil would float on top. Add salt.

masala mixture with water simmering


Step 11

Add a handful of finely chopped coriander leaves.

Adding chopped coriander leaves


Step 13

If you are going to serve the sev bhaji immediately, add 1 & 1/2 cups of sev now. Let it simmer for 1 minute and then turn off the heat. If you would serve it later, add sev later just before serving.

Adding the Sev


Step 14

The shev softens and curry thickens. Shevchi bhaji is ready. Serve hot.

the Khandeshi Shev Bhaji Recipe is reasy after the sev become soft


Step 15

Serve the shev bhaji with bhakri and rice.

Khandeshi Shev Bhaji Recipe served with bhakri

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  • नीता कथूरिया
    April 15, 2017 at 7:56 am

    खानदेशी गरम मसाला कहाँ मिल सकता है ?

    • Monica
      June 8, 2017 at 11:23 am

      घर पर बना खानदेशी गरम मसाला ही सबसे अच्छा होता है। आप उसकी रेसिपी यहाँ पढ़ सकती हैं –
      https://flavouroma.com/blog/khandeshi-garam-masala-recipe/

  • Neena Sharma
    June 8, 2017 at 11:27 am

    Finally I found an authentic heirloom recipe of sev bhaji. This looks so delicious. I would love to try making this. Could you plz tell how to make khandeshi garam masala?

    • Monica
      June 8, 2017 at 12:12 pm

      Thank you, Neena. Please visit this link for the recipe of khandeshi garam masala – https://flavouroma.com/blog/khandeshi-garam-masala-recipe/

      • Neena Sharma
        June 9, 2017 at 5:46 pm

        hi..thank a ton, dear for this recipe..it turned out superb.. my entire family loved it..so authentic and simple 🙂

        • Monica
          June 11, 2017 at 3:03 pm

          I am so happy your folks loved the recipe. Happy cooking! 🙂

  • Priyanca Singh
    June 14, 2017 at 6:22 am

    Hi… i hv been lukin fr dry sev bhaji rcpe. can this one be made dry?

    • Monica
      June 14, 2017 at 4:32 pm

      Hi Priyanca. You can make dry sev bhaji by adding less water to the curry. You will get a thick gravy. The sev will absorb a lot of moisture and that’s how you get dry sev bhaji with a thick gravy.

  • Jyoti Patil
    June 20, 2017 at 4:07 pm

    kitti chhan! tumhi marathi nastana itni chhan shev bhaji banavtat agdi assal!

    • Monica
      June 22, 2017 at 2:22 pm

      Dhanyavad!:)

  • Amishi Kakatkar
    July 3, 2017 at 5:00 am

    shev bhaji looks hot and delicious.. nice video..your hands look so pretty!

    • Monica
      July 3, 2017 at 7:37 am

      That’s really sweet of you to say. Thank you.

  • Sarla Joshi
    July 25, 2017 at 5:09 pm

    शेव भाजी छान दिसते..अगदी झनझनीत

    • Monica
      July 27, 2017 at 7:25 pm

      धन्यवाद

  • Ameena Shaikh
    July 29, 2017 at 2:43 pm

    super luking shev bhaji..luved d video n vry detailed rcp

  • pranita deshpande
    July 30, 2017 at 12:37 pm

    You have shown very nice steps with best pictures. It gives good understanding to everyone .Very nice.

    • Monica
      July 30, 2017 at 5:26 pm

      Thank you. I am really glad you like the illustrations.

  • Rachana Lulla
    August 7, 2017 at 7:02 pm

    Your sev bhaji is absolutely mouthwatering. What i love the most is that using khandeshi garam masala saves so much time..the recipe has very few ingredients.. great idea!

    • Monica
      August 8, 2017 at 12:38 pm

      Thank you. Yes, it’s a hassle-free recipe. 🙂

  • Ashok Bhosale
    August 29, 2017 at 9:41 am

    लई भारी

  • Anupam Sharma
    August 30, 2017 at 10:21 am

    isme ratlami sev use kia ja sakta hai kya? hamare yaha aisa sev nahi milta

    • Monica
      August 31, 2017 at 3:38 am

      Yes, you can use ratlami sev.

  • chhaya chaddha
    October 3, 2017 at 11:35 am

    what region does this recipe belong to?

    • Monica
      October 4, 2017 at 5:30 am

      Hi Chhaya. This recipe comes from the Khandesh region of Maharashtra. Jalgaon to be specific.

  • Latika Gopal
    October 18, 2017 at 5:12 pm

    Just finished preparing the recipe and it’s yum… Thank you so much for such an authentic and simple recipe… Lots of love and wishing you a happy Diwali

    • Monica
      October 19, 2017 at 5:35 am

      Hello Latika. Thank you so much for trying the recipe and I am glad you loved it. Wishing a very happy Diwali to you and your family. 🙂

  • rehnuma
    November 23, 2017 at 11:37 am

    hello monica, i love your recipes, this was the first recipe i tried and i am still in love with it!

  • Sai Yeolekar
    February 20, 2018 at 6:26 am

    yummy

    • Monica
      February 20, 2018 at 12:33 pm

      Thanks Sai.

  • Shweta Ram Jadhav
    March 5, 2018 at 6:45 pm

    zhanzhanit! tondala pani sutle..aamhi pan karto pan ghati masala ghalto..

    • Monica
      March 10, 2018 at 2:54 pm

      Thank you. 🙂 Ho, ghati masala pan khup chhaan lagto.

  • dilip salunkhe
    April 14, 2018 at 4:32 pm

    mastach!

    • Monica
      April 15, 2018 at 12:51 pm

      Thank you 🙂

  • vidisha
    May 13, 2018 at 4:00 pm

    what a platter! loved the taste. i made khandeshi garam masala in a small batch from your recipe. how long will it stay fresh?

    • Monica
      May 16, 2018 at 9:55 am

      Thanks Vidisha. You can store the masala for one year. Keep it in an airtight container or a steel dabba.

  • ruchi
    August 4, 2018 at 2:36 pm

    hot n spicy.. my kinda sev bhaji

  • अर्चना मुळे
    November 29, 2018 at 9:26 am

    माझी आवडती झणझणीत शेव भाजी …बघून तोंडाला पाणी सुटलेले आहे

    • Monica
      December 1, 2018 at 6:09 pm

      Thank you, Archana

  • kamal
    February 27, 2019 at 4:30 pm

    nice recipe..want to try this one. can fresh coconut be used instead of khopra?

    • monica
      March 1, 2019 at 10:17 am

      Thanks. Yes, you may use fresh coconut.

  • thehungryfoodie
    April 16, 2019 at 3:43 pm

    shev bhaji looks spicy and yum! very tepmting