Are you looking for a quick, mouth-watering side dish that can be made in just a few minutes? This authentic Spicy Dry Sev Bhaji Recipe (also known as Shev Chi Sukhhi Bhaji) is exactly what you need. A classic in Maharashtrian households, this dish turns basic pantry staples into a flavour-packed meal. It uses thick, spicy gram flour noodles (sev) tossed in a simple onion and tomato base with a mix of traditional Maharashtrian spices.
The beauty of this Spicy Dry Sev Bhaji Recipe is that it comes together incredibly fast, making it the perfect choice for busy weeknights, lunchboxes, or sudden guests. The soft yet slightly crunchy texture of the sev combined with the rich, spicy masala base makes it irresistible. Try this easy step-by-step guide today, and bring a classic Maharashtrian favourite straight to your dining table!
Ingredients List:
- 1/2 ladle (approx 2 tablespoons) cooking oil
- 1 teaspoon small mustard seeds
- 1 teaspoon cumin seeds (jeera)
- 1/4 teaspoon asafoetida (hing)
- 10 to 12 curry leaves
- 2 medium onions (chopped)
- 1 heaping teaspoon crushed ginger, garlic, and green chillies
- 1 small tomato (finely chopped or pureed)
- Salt to taste (use carefully, as sev already contains salt)
- 1 teaspoon cumin-coriander powder
- 1 teaspoon garam masala
- 1/4 teaspoon turmeric powder
- 1 teaspoon Kanda Lasun Masala (onion-garlic masala)
- 250 grams thick, spicy sev (tikhat shev)
- 1/2 bowl (approx 1/2 cup) water
- 1/4 cup fresh coriander leaves with tender stems (finely chopped)
Step-by-Step Instructions:
- Step 1: Place a thick-bottomed pan on the stove and heat 1/2 ladle of oil.
- Step 2: Once the oil is hot, add the mustard seeds, cumin seeds, asafoetida, and curry leaves. Let them sizzle.
- Step 3: Add the chopped onions to the pan. Fry them well until they turn slightly golden.
- Step 4: Stir in the crushed ginger, garlic, and green chillies. Fry for a minute until the raw smell goes away.
- Step 5: Add the chopped tomato and a little salt. (Remember to keep the salt low because the sev already has its own salt.) Mix well.
- Step 6: Lower the flame completely. Add the cumin-coriander powder, garam masala, turmeric, and Kanda Lasun Masala. Fry the spices well.
- Step 7: Add 250 grams of spicy sev to the pan and gently mix it with the cooked masala.
- Step 8: Pour 1/2 bowl of water into the pan. Keep the gas on a low flame so the spices do not burn.
- Step 9: Cover the pan with a lid and let it steam on low heat for 2 to 3 minutes to soften the sev just right.
- Step 10: Remove the lid and top it off with fresh coriander leaves. Mix gently. Your delicious Spicy Dry Sev Bhaji Recipe is ready to serve!
Also Read: Authentic Matkiche Kalvan Recipe: Simple & Tasty
Cooking Tips for Better Results:
- Always keep the gas flame on low when adding dry spice powders to prevent them from burning and turning bitter.
- Use a thick-bottomed pan so the spices and onions cook evenly without sticking to the bottom.
- Add salt cautiously. Most store-bought sev is already generously salted, so you only need enough salt for the onion and tomato base.
- Do not overcook the sev after adding water. Just 2 to 3 minutes of steaming is enough; otherwise, it will become too mushy.
Variations:
- Kids-Friendly Version: Skip the green chillies and use mild or regular sev instead of the spicy (tikhat) variety. Reduce the Kanda Lasun masala.
- Gravy Version: If you prefer a wet curry (Rassa Bhaji) rather than a dry bhaji, simply add 1 1/2 to 2 cups of hot water instead of just a 1/2 cup.
- Vegan Version: This recipe is naturally vegan! Just make sure your store-bought sev does not contain any dairy traces (which is very rare anyway).
Serving Suggestions:
This Spicy Dry Sev Bhaji Recipe tastes best when served hot! It pairs perfectly with warm Maharashtrian flatbreads like Bhakri (Jowar or Bajra), soft Phulkas, or Chapati. You can also serve it as a quick side dish along with plain Dal-Rice and a slice of raw onion and lemon on the side.
Also Read: Quick Spring Onion Chutney Recipe: Ready in 5 Mins!
FAQs:
Q1: Which type of Sev is best for Shev Chi Sukhhi Bhaji?
A: Thick and spicy sev (known as Tikhat Sev or Bhavnagari Sev) works best because it holds its shape well and absorbs the spices beautifully without melting into a paste.
Q2: Can I skip Kanda Lasun Masala?
A: If you don’t have Maharashtrian Kanda Lasun Masala, you can substitute it with a mix of regular red chilli powder and a little extra garam masala, though the authentic taste comes from the Kanda Lasun Masala.
Q3: How do I stop the sev from becoming soggy?
A: Only add water in small amounts (like the 1/2 cup mentioned) and steam it for a maximum of 2 to 3 minutes. Also, serve it immediately while it is hot.
Q4: Can I make the onion-tomato masala in advance?
A: Yes! You can fry the onion, tomato, and spices and store the base in the fridge. When ready to eat, heat the masala, add water and the sev, and steam it for 3 minutes.
Authentic Spicy Dry Sev Bhaji Recipe (Quick & Easy)
Ingredients
- 1/2 ladle approx 2 tablespoons cooking oil
- 1 teaspoon small mustard seeds
- 1 teaspoon cumin seeds jeera
- 1/4 teaspoon asafoetida hing
- 10 to 12 curry leaves
- 2 medium onions chopped
- 1 heaping teaspoon crushed ginger garlic, and green chillies
- 1 small tomato finely chopped or pureed
- Salt to taste use carefully, as sev already contains salt
- 1 teaspoon cumin-coriander powder
- 1 teaspoon garam masala
- 1/4 teaspoon turmeric powder
- 1 teaspoon Kanda Lasun Masala onion-garlic masala
- 250 grams thick spicy sev (tikhat shev)
- 1/2 bowl approx 1/2 cup water
- 1/4 cup fresh coriander leaves with tender stems finely chopped
Instructions
- Step 1: Place a thick-bottomed pan on the stove and heat 1/2 ladle of oil.
- Step 2: Once the oil is hot, add the mustard seeds, cumin seeds, asafoetida, and curry leaves. Let them sizzle.
- Step 3: Add the chopped onions to the pan. Fry them well until they turn slightly golden.
- Step 4: Stir in the crushed ginger, garlic, and green chillies. Fry for a minute until the raw smell goes away.
- Step 5: Add the chopped tomato and a little salt. (Remember to keep the salt low because the sev already has its own salt.) Mix well.
- Step 6: Lower the flame completely. Add the cumin-coriander powder, garam masala, turmeric, and Kanda Lasun Masala. Fry the spices well.
- Step 7: Add 250 grams of spicy sev to the pan and gently mix it with the cooked masala.
- Step 8: Pour 1/2 bowl of water into the pan. Keep the gas on a low flame so the spices do not burn.
- Step 9: Cover the pan with a lid and let it steam on low heat for 2 to 3 minutes to soften the sev just right.
- Step 10: Remove the lid and top it off with fresh coriander leaves. Mix gently. Your delicious Spicy Dry Sev Bhaji Recipe is ready to serve!
