Shev Bhaji
Thin sev in potato-tomato gravy — a thin, pourable curry made from fried onion, tomato, ginger-garlic paste, and a Vidarbha masala base, into which crispy thin sev (deep-fried chickpea flour vermicelli) is added just before serving and stirred until the sev softens slightly and absorbs the gravy while still retaining some texture. Potato cubes are added to the gravy for body. The shev bhaji is a Vidarbha street food invention: cheap, quick, and intensely flavoured. The sev absorbs the gravy's spice and becomes the textural centrepiece — slightly crisp at the surface, soft inside. Eaten with bhakri or with fresh bread (pav) for breakfast; a Nagpur dhaba staple. The texture of the sev in the gravy changes by the minute — crispiest right after adding, fully absorbed after ten minutes — and different diners prefer different stages.
Cuisines
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Recipe
Ingredients
| 2 cups | sev (fried gram flour noodles) |
| 2 tablespoons | oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida |
| 1 cup | onion, finely chopped |
| 1 cup | tomato, finely chopped |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | garam masala |
| 1 teaspoon | coriander powder |
| 1 cup | water |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Heat oil in a pan over medium heat.
- 2 Add mustard seeds and let them splutter.
- 3 Add cumin seeds and a pinch of asafoetida.
- 4 Add chopped onions and sauté until golden brown.
- 5 Add chopped tomatoes and cook until they turn soft.
- 6 Add turmeric powder, red chili powder, garam masala, and coriander powder. Mix well.
- 7 Pour in the water and add salt to taste. Bring the mixture to a boil.
- 8 Once boiling, add the sev and mix gently.
- 9 Cook for 2-3 minutes, allowing the sev to absorb the flavors.
- 10 Garnish with chopped coriander leaves before serving.
Tips
Use thick sev for a better texture and avoid overcooking to maintain its crunch.