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 Sev 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.
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.
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
- Onions – 2 medium, finely sliced
- Dried coconut – 5 tbsp, grated or sliced
- Garlic – 8 small cloves
- Ginger – ½ inch piece
- Water – 4 tbsp
- 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
- Heat 1 tbsp oil in a skillet and add sliced onions to it.
- Sauté them on a medium-high flame stirring them often till they turn golden brown.
- Let the onion cool. Add them to the grinder jar along with the garlic, dried coconut and garlic.
- Grind the ingredients to a very smooth paste using some water.
- 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.
- Add in the ground paste and sauté on medium heat for 2-3 minutes, stirring constantly.
- When the raw smell of garlic goes away and the oil begins to separate, add in the jaggery.
- Mix and sauté for a few more seconds till the jaggery melts.
- The mixture would look bright and ooz oil.
- Add in the 3 cups of water and mix well. Bring it to a boil.
- Let it simmer till the curry thickens a bit and a layer of oil forms on the top.
- Add in the coriander leaves.
- 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.
- The shev softens and curry thickens. Shevchi bhaji is ready. Serve hot.
Khandeshi Shev Bhaji Recipe with Step by Step Pictures Below
Prepare the ingredients for shev bhaji.
Heat 1 tbsp oil in a skillet and toss in 2 medium finely sliced onions.
Sauté them on a medium-high flame stirring them often till they turn golden brown.
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.
Grind the ingredients to a very smooth paste using very little water.
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.
Add the ground paste and sauté on medium heat, stirring constantly.
When the raw smell of garlic goes away and the oil begins to separate, add 1 tsp of jaggery.
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.
Let it simmer for a while. The mixture would look bright and oil would float on top. Add salt.
Add a handful of finely chopped coriander leaves.
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.
The shev softens and curry thickens. Shevchi bhaji is ready. Serve hot.
Serve the shev bhaji with bhakri and rice.