Sev Bhaji Recipe | Maharashtrian Style Spicy Sev Bhaji | झणझणीत शेव भाजी | Chef Sanjyot Keer

Full written recipe of Sev Bhaji
Prep time: 10-15 minutes
Cooking time: 40-45 minutes
Serves: 4-5 people

Ingredients:
Vatan / Paste
DRY COCONUT | सुखा नारियल 1/4 CUP (GRATED)
OIL | तेल 1 TBSP
ONION | प्याज़ 2 NOS. (SLICED)
GINGER | अदरक 2 INCH
GARLIC | लहसुन 10-12 CLOVES
TOMATO | टमाटर 1 NO. (ROUGHLY CHOPPED)
SALT | नमक A PINCH
HOT WATER | गरम पानी A SPLASH
WATER | पानी AS REQUIRED
Final Cooking
OIL | तेल 3-4 TBSP
CUMIN SEEDS | जीरा 1/2 TSP
ASAFOETIDA | हींग 1/4 TSP
CURRY LEAVES | कड़ी पत्ता 12-15 NOS.
ONION | प्याज़ 1 NO. (CHOPPED)
POWDERED SPICES
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TBSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
CUMIN POWDER | जीरा पाउडर 1/2 TSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
GARAM MASALA | गरम मसाला 1/4 TSP
HOT WATER | गरम पानी AS REQUIRED
SALT | नमक TO TASTE
SPICY SEV | तीखी सेव 2 CUPS / 120 GRAMS
LEMON JUICE | नींबू का रस OF HALF A LEMON
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Set a pan over high flame, once it gets moderately hot add the dry coconut, stir well & dry roast it over low flame until it turns golden brown, then transfer it into a bowl.
In the same pan add oil, heat it up & add onions, ginger, garlic, stir well & cook over high flame until the onion turns golden brown.
Add tomato, salt, stir well & cook over high flame for 1-2 minutes, then add a splash of hot water, cover & cook over low flame until the tomato turns soft.
Once cooked, transfer it into the same bowl as the dry coconut & let everything cool down to room temperature then grind it into a fine paste using water as required in a mixer grinder.
Set a kadhai over high flame, add oil once it gets hot & let the oil heat up.
Further add cumin seeds, asafoetida, curry leaves & onion, stir well & cook over high flame until the onions start turning golden.
Lower the flame & add all the powdered spices along with a splash of water, stir well & cook over high flame until the oil gets separated.
Further add the prepared paste, & cook over high flame until it turns crumbly & the oil gets separated, keep stirring it.
Once the paste gets cooked add hot water to adjust the consistency along with salt & let it simmer over medium flame for 5-6 minutes, keep the gravy’s consistency a bit thin at this stage, as it will reduce after cooking for a couple minutes & then the sev will also thicken the gravy up.
Lastly taste the gravy & adjust salt if required & then add the sev, lemon juice & fresh coriander, stir well.
Your delicious sev bhaji is ready, serve it with some bhakri or roti or toasted pav.
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Intro 0:00
Vaatan / Paste 1:16
Gravy 3:42
Plating 6:24
Outro 7:22