Sev Bhaji ki Sabji

Sev Bhaji ki Sabji is a fusion of south India and north India where spicy gathiya is topped over spicy coconut-based thin gravy. Lets have a look at the recipe.

Ingredients

For Tikhat Sev:

• 2 cup besan / gram flour
• ¼ tsp turmeric
• 1 tsp kashmiri red chilli powder
• ¼ tsp ajwain / carom seeds
• ½ tsp salt
• 2 tbsp hot oil
• ½ cup water
• oil for frying

For Masala Paste:

• 2 tsp oil
• 1 onion, sliced
• 3 clove garlic
• 1 inch ginger
• ½ cup dry coconut, grated
• ¾ tsp kashmiri red chilli powder
• 1 tsp garam masala
• ¼ tsp turmeric
• ¼ cup water

Other Ingredients:

• 2 tbsp oil
• 3 cup water
• ½ tsp jaggery
• ½ tsp salt
• 2 tbsp coriander, finely chopped

How to Make Sev Bhaji ki Sabji

Tikhat Sev Preparation:

• firstly, in a bowl take 2 cup besan, ¼ tsp turmeric, 1 tsp chilli powder, ¼ tsp ajwain and ½ tsp salt. mix well.
• pour 2 tbsp hot oil over the flour and mix well.
• crumble and mix until the flour is moist.
• now add ½ cup water or as required and knead the dough.
• the dough will be slightly sticky, grease hand with oil and knead to smooth, soft and non-sticky dough.
• then grease the large-holed mould with some oil and stuff dough into it.
• further, press and spread the tikhat sev in hot oil forming a circle in the oil and make sure you do not overlap.
• after a minute, flip over and fry the other side till it turns golden and crisp.
• finally, drain over kitchen paper to absorb oil and break tikhat sev to pieces.

Bhaji Preparation:

• firstly, in a pan heat 2 tsp oil and roast 1 onion, 3 clove garlic and 1 inch ginger until they turn golden brown.
• now add ½ cup dry coconut and continue to roast on medium flame until they turn golden brown.
• cool completely, and transfer to the blender.
• also, add ¾ tsp chilli powder, 1 tsp garam masala, ¼ tsp turmeric.
• blend to a thick paste adding ¼ cup water.
• now heat 2 tbsp oil in a kadai and add the prepared masala paste.
• saute on low flame until the oil is released from masala paste. traditionally, khandeshi kala masala is used in place of garam masala.
• add 3 cup water, ½ tsp jaggery and ½ tsp salt.
• mix well adjusting consistency as required.
• continue to boil for 3 minutes or until the flavours are absorbed.
• add 2 tbsp coriander and khat is ready.
• to serve, in a bowl pour khat and top with tikhat sev, coriander.
• finally, enjoy sev bhaji with bhakari, chapathi or pav.

Pic Courtesy: google/ images are subject to copyright