Introduction:

 

I first tasted Sev Bhaji at a small local eatery during a trip to Maharashtra, and I’ll never forget the experience. The blend of aromatic spices and the subtle heat from the dry-roasted ingredients made every bite a celebration of flavors. The moment I tasted it, I knew this was a recipe I had to recreate. The dish felt so homely and comforting, and its unique combination of roasted spices and coconut gave it a distinct character.

 

Since then, Sev Bhaji has become a personal favorite, especially on cool evenings. The way the crunchy sev softens and soaks in the flavorful gravy is simply irresistible. It’s a dish that brings people together—every time I make it, it reminds me of that small eatery, where I first discovered this gem of a recipe.

 

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Ingredients of Sev Bhaji

 

For Khandeshi Masala:

• Dry red chillies: 4 pcs
• Bayleaf: 3 pcs
• Cinnamon: 1 inch
• Black pepper: 1 tsp
• Saunf: ½ tbsp
• Stone flower (Dagad phool): 1 tbsp
• Poppy seeds: 1 tbsp
• Coriander seeds: 2 tbsp
• Black cardamom: 3 pcs
• Nutmeg: ½ pc
• Cloves: 12-13 pcs
• Mace: 1½ pc
• Star anise: 1 pc
• Green cardamom: 10-12 pcs
• Jeera (Cumin): 1 tbsp
• Hing (Asafoetida): 1 tsp

For Vatan:

• Dry coconut (grated): ½ cup
• Oil: ½ tbsp
• Onion (sliced): 2 pcs
• Ginger (sliced): ½ inch pc
• Garlic cloves: 10-12 pcs
• Water: as required

For Making Sev Bhaji:

• Oil: 2 tbsp
• Vatan mixture
• Turmeric powder: ½ tsp
• Red chilli powder: ½ tsp
• Salt: 1 tsp
• Khandeshi garam masala: 1½ tbsp
• Water: as required
• Salt: as per taste
• Sev: 2 cups
• Coriander (chopped): 1 tbsp

 

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Instructions of Sev Bhaji

 

Step 1: Prepare Khandeshi Masala

 

Dry roast the spices
Heat a pan on medium flame and add all the dry spices (red chillies, bayleaf, cinnamon, black pepper, saunf, stone flower, poppy seeds, coriander seeds, black cardamom, nutmeg, cloves, mace, star anise, green cardamom, and jeera). Stir constantly to ensure even roasting. Once the spices turn darker and release a fragrant aroma, remove them from the heat.

Add hing
While the spices are still warm, add a pinch of hing (asafoetida) and stir well to incorporate it into the mixture.

Grind the masala
Let the roasted spices cool down, then transfer them to a grinder and grind them into a fine powder. Set aside the freshly ground Khandeshi masala for later use.

 

 

 

Step 2: Make the Vatan (Spice Paste)

 

Roast the dry coconut
In a pan, dry roast the grated coconut over medium flame, stirring constantly. Roast until it turns golden brown and releases a nutty aroma, being careful not to burn it.

Cook onions, ginger, and garlic
In the same pan, heat oil and add the sliced onions. Sauté until soft and translucent. Add sliced ginger and garlic, cooking until golden brown and aromatic.

Grind the vatan
Allow the onion-ginger-garlic mixture to cool slightly. Then, transfer it to a grinder along with the roasted dry coconut and grind into a smooth paste. Add water if necessary to achieve a paste-like consistency.

 

Step 3: Prepare the Sev Bhaji Gravy

 

Cook the vatan paste
Heat oil in a pan and add the prepared vatan paste. Cook on medium heat, stirring frequently, until the paste becomes aromatic and the oil separates from the sides.

Add spices
Once the paste is cooked, add turmeric powder, red chilli powder, and salt. Stir well to combine the spices into the paste.

Season with Khandeshi masala
Add the freshly ground Khandeshi masala to the mixture and stir thoroughly. Taste and adjust the seasoning if necessary.

Adjust the consistency
Pour in enough water to achieve the desired gravy consistency. Let it simmer on low heat for a few minutes, allowing the flavours to meld together.

 

 

 

Step 4: Assemble the Sev Bhaji

 

Add sev
Once the gravy is ready, turn off the heat. Gently fold in the sev, ensuring it is well-coated with the gravy. Be careful not to let the sev sit too long in the gravy, or it will become soggy.

Garnish and serve
Garnish the Sev Bhaji with freshly chopped coriander and serve hot with roti, bhakri, or rice. Enjoy this rich, flavorful dish!

 

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About the Recipe:

 

Sev Bhaji is a quintessential Maharashtrian dish that brings together the rich, bold flavors of roasted spices, coconut, and crispy sev. The key to its depth of flavor lies in the meticulous roasting of whole spices, followed by the preparation of a flavorful paste known as "watan." The combination of sautéed onions, garlic, ginger, and roasted coconut enhances the taste, making the curry rich and aromatic.

 

When cooking Sev Bhaji, patience is crucial. The roasted coconut and masala need to be prepared at a low heat to develop the best flavor. The dish is traditionally served with sev that soaks up the spicy gravy, and the result is a hearty, satisfying dish that can be enjoyed with chapati, puri, or rice. This dish not only highlights the diversity of Maharashtrian cuisine but also its ability to bring comfort and warmth with every bite.

 

 

Cooking Tips:

 

• Roast the Spices Gently: One of the key steps in this recipe is to roast the spices at low heat. Roasting them too quickly or at too high a temperature can burn them and turn the flavor bitter. Patience will reward you with a deeply aromatic masala.
• Coconut is Crucial: For an authentic taste, ensure that the coconut is roasted until it turns golden brown. This gives the Sev Bhaji its signature texture and flavor. Avoid rushing this step—slow roasting is key.
• Use the Right Sev: The type of sev you use matters. You’ll want to use the thicker, crispy variety of sev that can hold up when added to the gravy without dissolving too quickly.
• Control the Consistency: When adding water to the gravy, ensure the consistency is just right. It should neither be too thin nor too thick—medium gravy is ideal for this dish to allow the sev to soak up the flavors.

 

 

Pairing Guide:

 

Sev Bhaji pairs wonderfully with a variety of dishes and drinks. Here are a few pairing suggestions to elevate your dining experience:

• Drinks: A chilled glass of buttermilk or a sweet lassi complements the spicy and rich flavors of Sev Bhaji perfectly. If you prefer a cold drink, try a refreshing coconut water or lime soda.
• Side Dishes: Sev Bhaji is excellent when served alongside soft chapatis or fluffy puris. You can also pair it with steamed rice or jeera rice for a wholesome meal.
• Complementary Flavors: Adding a side of tangy pickle or a fresh cucumber salad can help balance the rich spices of the Sev Bhaji. The contrast in flavors adds depth to the meal.

 

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Frequently Asked Questions:

 

1. What is Sev Bhaji? Sev Bhaji is a traditional Maharashtrian curry made from roasted spices, coconut, and sev. It is a flavorful, spicy dish that is often served with chapatis or puris.

2. Can I use store-bought sev for Sev Bhaji? Yes, you can use store-bought sev, but it's best to use the thicker, crispy variety to ensure it doesn't dissolve too quickly in the gravy.

3. How do I make Sev Bhaji spicier? To make Sev Bhaji spicier, you can add extra red chili powder or use more green chilies while preparing the paste. Adjust the heat to your taste.

4. Is Sev Bhaji a vegetarian dish? Yes, Sev Bhaji is completely vegetarian, and it can easily be made vegan by omitting any dairy or ghee.

5. Can I prepare Sev Bhaji in advance? Sev Bhaji tastes even better the next day, as the flavors deepen over time. You can make it a day ahead and reheat it before serving.

6. What other types of sev can I use for this recipe? While thick sev is recommended for this dish, you can experiment with thinner sev if you prefer, though it may absorb more gravy and soften faster.

7. What is the key to getting the perfect sev texture in Sev Bhaji? The key is to add the sev to the gravy just before serving. If you add it too early, it will lose its crispness. Wait until you're ready to serve for the best results.

8. What other dishes go well with Sev Bhaji? Sev Bhaji pairs well with other Maharashtrian dishes like puran poli, batata bhaji, or sabudana khichdi. It’s also great with a side of masala rice.

9. Can I make Sev Bhaji less spicy? If you want a milder version, reduce the number of chilies or adjust the spice levels by using less chili powder. You can also add a touch of sugar to balance the heat.

10. Is Sev Bhaji gluten-free? Yes, Sev Bhaji is gluten-free as long as you use gluten-free sev or substitute it with another gluten-free crispy snack.

 

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