firstly, in a bowl take 2 cup besan, ¼ tsp turmeric, 1 tsp chilli powder, ¼ tsp ajwain and ½ tsp salt. mix well.

pour 2 tbsp hot oil over the flour and mix well.

crumble and mix until the flour is moist.

now add ½ cup water (or as requireand knead the dough.

the dough will be slightly sticky, grease hand with oil and knead to smooth, soft and non-sticky dough.

grease the large-holed mould with some oil and stuff dough into it.

further, press and spread the tikhat sev in hot oil forming a circle in the oil and make sure you do not overlap.

after a minute, flip over and fry the other side till it turns golden and crisp.

finally, drain over kitchen paper to absorb oil and break tikhat sev to pieces.

firstly, in a pan heat 2 tsp oil and roast 1 onion, 3 clove garlic and 1 inch ginger until they turn golden brown.

now add ½ cup dry coconut and continue to roast on medium flame until they turn golden brown.

cool completely, and transfer to the blender.

also, add ¾ tsp chilli powder, 1 tsp garam masala, ¼ tsp turmeric.

blend to a thick paste adding ¼ cup water.

now heat 2 tbsp oil in a kadai and add the prepared masala paste.

saute on low flame until the oil is released from masala paste. traditionally, khandeshi kala masala is used in place of garam masala.

add 3 cup water, ½ tsp jaggery and ½ tsp salt.

mix well adjusting consistency as required.

continue to boil for 3 minutes or until the flavours are absorbed.

add 2 tbsp coriander and khat or rassa is ready.

to serve, in a bowl pour khat (rassand top with tikhat sev, coriander.

finally, enjoy sev bhaji with bhakari, chapathi or pav.