Dhaba Style Shev Bhaji 

Shev Bhaji or Sev Bhaji is a very popular Maharashtrian recipe. Sev is deep fried savory noodles made with besan or gram flour. Sev Bhaji is sev cooked in rassa or broth, which is quite spicy. Sev is very absorbent and it thickens the broth, turning it into the gravy-like consistency. The sev bhaji gravy is piquant, very warm and comforting. It has a layer or spicy oil on the top, also known as tarri.

Shev bhaji is typically enjoyed with bajra bhakri (Pearl millet flat breads) or jowar bhakri , which are much healthier, gluten-free choices. You could serve them with rotis or rice too.

Sev Bhaji

Serves: 4



  • Onions – 2 medium,sliced
  • Dried coconut – 5 tbsp, grated or sliced
  • Garlic – 8 small cloves
  • Ginger – ½ inch
  • Oil – 1 tbsp + 4 tbsp
  • Red chili powder – 2 tbsp
  • Turmeric powder – ½ tsp
  • Khandeshi garam masala powder – 1/3 tsp or garam masala -1 tsp
  • Lal teekha sev / Red Spicy Sev – 1 & ½ cups
  • Jaggery – 1 tsp (optional)
  • Salt – to taste
    • Water – 3 cups approx.
    • Coriander leaves – a handful


  • Procedure
    1. Heat 1 tbsp oil in a skillet and add sliced onions to it.
    2. Sauté them on a medium-high flame stirring them often till they turn golden brown.
    3. Let the onion cool. Add them to the grinder jar along with the garlic, dried coconut and ginger .Grind the ingredients to a very smooth paste using some water.
    4. Add the remaining 4 tbsp oil in the same skillet and warm it. Do not heat the oil completely. Add the spices; garam masasla powder, red chili powder, and turmeric powder and sauté them on very low flame for a few seconds till they give out a nice aroma. Add in the ground paste and sauté on medium heat for 2-3 minutes, stirring constantly. When the raw smell of garlic goes away and the oil begins to separate, add in the jaggery . Mix and sauté for a few more seconds till the jaggery melts. The mixture would look bright and ooz oil. Add in the 3 cups of water and mix well. Bring it to a boil. Let it simmer till the curry thickens a bit and a layer of oil forms on the top. Add in the coriander leaves. If you are going to serve the shevbhaji immediately, add in the shev now. Let it simmer for 1 minute and then turn off the heat. If you would serve it later, add shev later just before serving. The shev softens and curry thickens. Shevchi bhaji is ready. Serve hot


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