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sev bhaji recipe
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4.82 from 182 votes

sev bhaji recipe | shev bhaji | sev bhaji ki sabji | shev chi bhaji

easy sev bhaji recipe | shev bhaji | sev bhaji ki sabji | shev chi bhaji
Course snacks
Cuisine maharashtra
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 3 Servings


for tikhat sev:

  • 2 cup besan / gram flour
  • ¼ tsp turmeric
  • 1 tsp kashmiri red chilli powder
  • ¼ tsp ajwain / carom seeds
  • ½ tsp salt
  • 2 tbsp hot oil
  • ½ cup water
  • oil for frying

for masala paste:

  • 2 tsp oil
  • 1 onion sliced
  • 3 clove garlic
  • 1 inch ginger
  • ½ cup dry coconut grated
  • ¾ tsp kashmiri red chilli powder
  • 1 tsp garam masala
  • ¼ tsp turmeric
  • ¼ cup water

other ingredients:

  • 2 tbsp oil
  • 3 cup water
  • ½ tsp jaggery
  • ½ tsp salt
  • 2 tbsp coriander finely chopped


tikhat sev / spicy gathiya preparation:

  • 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.

khat or bhaji preparation:

  • 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.