Sev Bhaji

 Crispy, deep-fried gram flour noodles cooked in a spicy coconut-onion sauce. A delectable regional delicacy.

Sev Bhaji

The Diwali festival has come and gone. But it seems to me as if the festivities are still not over. That is because I am still munching on the treats that my mom sent me. One such snack is called the SEV which are spicy, deep-fried noodles made from gram flour. Usually it is the perfect snack especially with a cup of JOE. The problem is I have a food blog now so I am always itching to do things a little differently. Which meant using the SEV as the star of a sumptuous, mouthwatering curry called as “SEV BHAJI”.

It is at the time of festivals like Diwali that I really miss being back home in India. I must say these festivals are celebrated with gusto right here in Dallas. But nothing beats the feel of spending these special times at home in India surrounded by your loved ones. I must say that my mother lessens the pain of me being thousands of miles away by sending me a package full of home made goodies every Diwali. This year there was an additional surprise in the goodie bag i.e. a recipe book called loksatta purnbrahma containing recipes from the different cuisines in my home state of Maharashtra.

The book is an absolute treasure trove of information about the food culture in my home state. So y’all don’t be surprised if I start doing recipes inspired by these local and regional delicacies. This recipe for Sev Bhaji comes from the western part of Maharashtra and was a bit of a shock to me. The reason is I never imagined using the popular Sev in a curry recipe. I resisted the urge to change things and followed the recipe from the recipe book to a T.

Sev Bhaji

Lets begin making the sauce or masala as it is locally called first. Heat a pan on medium heat. Saute chopped onions in the pan until brown. Separately dry roast the coriander seeds as well as the dry grated coconut till you smell the aroma. Roasting these ingredients gives the curry its unique flavor profile.

Sev BhajiOnce they cool down blend the roasted onions, coriander seeds, coconut, ginger and garlic in a food processor into a fine paste using a little water. Separately pulse ½ cup spicy sev to make a fine powder. 

Heat oil in a pan on medium flame and then add cumin seeds. When they splutter mix in the above paste and saute till the oil is visible on the edges. Add 2 cups of water. Mix well and bring the mixture to a boil. Now add sev powder, garam masala, paprika, salt and mix together. Add 1 cup of water, stir well, lower the heat and simmer. Remove the pan from the heat and then add 3/4 of the sev, coriander leaves and mix well. Do not add all the sev to the curry at once. Keep a portion aside.

Sev BhajiLadle hot curry in a bowl. Garnish with the remaining sev and coriander.  Serve hot with choice of bread. 

Sev Bhaji

 

 

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5.0 from 1 reviews
Sev Bhaji
Author: 
 
Crispy, deep-fried gram flour noodles cooked in a spicy coconut-onion sauce. A delectable regional delicacy.
Ingredients
  • 125 gm Spicy Sev
  • 1 big Onion
  • ½ cup Dry Grated Coconut
  • 5 Garlic Clove
  • 1 inch Ginger
  • 2 tsp Coriander Seeds
  • 1 tsp Cumin Seeds
  • 1 tsp Garam Masala
  • 3 tsp Paprika
  • Salt
  • 3 cup Water
  • Coriander
Instructions
  1. Heat a pan on medium heat. Saute chopped onions in the pan until brown. Separately dry roast the coriander seeds as well as the dry grated coconut till you smell the aroma.
  2. Allow all the above mixtures to cool.
  3. Blend the roasted onions, coriander seeds, coconut, ginger and garlic in a food processor into a fine paste using a little water
  4. Separately pulse ½ cup spicy sev to make a powder.
  5. Heat oil in a pan on medium flame and then add cumin seeds.When they splutter mix in the above paste and saute till the oil is visible on the edges.
  6. Add 2 cups of water. Mix well and bring the mixture to a boil.
  7. Now add sev powder, garam masala, paprika, salt and mix together.
  8. Add 1 cup of water, stir well, lower the heat and simmer.
  9. Remove the pan from the heat and then add ¾ of the sev, coriander leaves and mix well. Do not add all the sev to the curry at once. Keep a portion aside.
  10. Ladle hot curry in a bowl. Garnish with the remaining sev and coriander. Serve hot with choice of bread.

 

14 comments

  1. puja says:

    These look incredible Rahul! I loved the idea of making this recipe…Will try it soon!!!

  2. That looks so hearty and delicious!

  3. This looks wonderful! Very comforting too — and I could use some of that at the moment. Thanks!

  4. That’s so nice of your Mom to send you goodies. It’s been ages since I had sev bhaji, and this looks scrumptious. Can’t wait to try your version. Lovely share. 🙂

    • Rahul says:

      She is simply the best Anu.. I get these goodies every year like clockwork.. This was my first time making this recipe and I must say that I am hooked..

  5. Balvinder says:

    Festivities in Indian homes are never over, don’t you think so? We celebrate different days during the year which keeps us bonded to our roots.It was so nice of your mom to send you goodies from India. I love munching on sev but never cooked in sabzi form. Would love to do after reading your post.

    • Rahul says:

      Couldn’t agree with you more Balvinder.. Every month there is something or the other going on which reminds you of home even if you are sitting thousands of miles away from India.. As for the recipe then it is a recipe which is made in parts of Maharashtra as well as Gujarat. And I must say it turns out to be one tasty dish.. 🙂

  6. Aww, how sweet of your mom to send you some favorites from home! And a recipe book to boot! I’ve never had sev before, but it sounds delicious and the flavors in this curry sound just perfect, Rahul 🙂

    • Rahul says:

      My mom has been doing it for years Stephanie.. Isn’t she great Stephanie.. 🙂 As for the sev then you should have it sometime.You eat it at once and I bet you are going to get hooked on it…

  7. It looks like a very delicious bean noodle stirfry!

    • Rahul says:

      I wanted to make a curry but I ended up with something between a stirfry and a curry since I left just enough gravy to coat the sev.. 🙂 But it was still delicious..

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