Sev Bhaji
A spicy onion-tomato gravy generously topped with crunchy gram flour sev, a dish typical of Malwa wedding feasts and family gatherings.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 20 g
- carbs
- 28 g
- fibre
- 4 g
- protein
- 8 g
- calories
- 320 kcal
Instructions
- 1
Heat oil in a heavy pot. Fry chopped onions until deep golden brown.
- 2
Add ginger-garlic paste and green chillies. Cook until fragrant.
- 3
Add tomato puree, turmeric, chilli powder and coriander powder. Cook until oil separates from the spice mixture.
- 4
Pour in water to make a medium-thin gravy and add salt. Simmer gently for 15 minutes.
- 5
Stir in garam masala (warm spice blend). Taste and adjust the seasoning if needed.
- 6
Ladle hot gravy into bowls just before serving. Top generously with thick sev (crispy chickpea noodles) and coriander.
- 7
Serve immediately so the sev stays crunchy.
Chef's tips
Add sev only at the table or right before serving, never while cooking, so it stays crisp. Fry the onions until deep brown for better flavour.
Ingredient substitutions
- thick sev → any coarse gram flour sev
Storage
Store the gravy separately from sev; refrigerate gravy for up to 2 days.
Reheating
Reheat only the gravy; top with fresh sev when serving.
Common mistakes to avoid
- •Adding sev too early, which makes it soggy instead of crunchy.
Serving suggestions
Cooked Sev Bhaji?
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