Shev Bhaji ( Sev Bhaji )

Shev bhaji recipe is a zanzanit recipe made from ‘shev’.

It is a typical Khandeshi dish.

Thus, most popular and savoured recipe in the Khandesh region and particularly Jalgaon.

Sev bhaji is also served in roadside dhabas when you enter the region.

Add Khandeshi masala i.e. local ‘kala masala’ for the authenticity.

You can also add Kolhapuri masala, Malvani masala or normal homemade garam masala to the dish.

It will give you different tastes and variants to the dish.

You may also adjust the spice content as per your family needs.

Check out the shev bhaji recipe with step wise images.

Can be served with both chapatis and bhakris. Read more!

Preparation Time:  10 Minute

Cook Time: 20 Minutes

Total Time: 30 Minutes

Serves for 2.

 

Ingredients:

1) 1 and 1/2 cup spicy thick sev

2) 1 medium size onion

3) 1 Tomato

4) 2 tbsp oil

 

Ginger Garlic Paste:

1) 8-10 Garlic Cloves

2) 1 inch Ginger

3) Coriander Leaves

 

Khada Masala:

1) 1/2 Cup grated coconut

2) 1 tsp poppy seeds

3) 1 Star Anise

4) 1/2 tsp cumin seeds

5) 1 small Cinnamon

6) 4-5 Black pepper

7) 1 bay leaf

8) 2-3 Cardamom

9) 3-4 clove

10) 4-5 cashew nuts

 

Masala Powder: 

1) 1/2 tsp Turmeric powder

2) 1/2 tsp Coriander powder

3) 1/2 tsp Cumin powder

4) Red chilly powder

 

Other Ingredients :

1) Water as per require

2) Chopped Coriander leaves

3) Salt as per taste

 

Method:

For making masala, heat little oil in pan add chopped onion and saute till it turn into brown.

Once it done add all khada masala and cashew nuts except coconut.

You have to put coconut at the end so that it will not get burn.

Saute above mixture till it turn into little brown.

Keep aside  above masala mixture, once it totally cool, grind it and make a fine paste.

Grind ginger, garlic and coriander leaves all together and make ginger garlic paste.

Chop tomatoes roughly and blend to a smooth puree in a blender.

Heat remaining oil, add khada masala paste and saute it for a while, be careful it will not stuck to pan.

Add ginger garlic paste and tomato puree and saute till oil starts separating.

Now add all masala powder to the paste and mix nicely.

Saute the mix till oil starts separating out from masala.

Add water in it to make gravy.

Let it boil while on low flame.

Once desired consistency is achieved add sev to the gravy.

Garnish with chopped coriander leaves and serve hot with chapati.

Add sev just before serving.

This will prevent sev from softening.

 

Learn the stepwise method of how to make Shev Bhaji.

1) For making masala, heat little oil in pan add chopped onion and saute till it turn into brown.

2) Once it done add all khada masala and cashew nuts except coconut.

3) You have to put coconut at the end so that it will not get burn. Saute above mixture till it turn into little brown. Keep aside  above masala mixture, once it totally cool, grind it and make a fine paste.

4)  Grind ginger, garlic and coriander leaves all together and make ginger garlic paste. Chop tomatoes roughly and blend to a smooth puree in a blender.

5) Heat remaining oil and add chopped onion and  khada masala paste and saute it for a while, be careful it will not stuck to pan.

6) Now add all masala powder to the paste and mix nicely.  Add ginger garlic paste and tomato puree and saute till oil starts separating.

7) Saute the mix till oil starts separating out from masala.

8) Add water in it to make gravy. Let it boil while on low flame.

9) Once desired consistency is achieved add sev to the gravy.

10) Garnish with chopped coriander leaves and serve hot with chapati.

Tips:

1) Add less oil, as the shev is already deep-fried in oil and has large amounts of oils in it.

2) Add shev while serving such that the gravy is not fully soaked up and the shev swells becoming spongy.

3) Spice content of the shev bhaji can be adjusted asper your requirements.