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.
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