How to Make Authentic Shev Bhaji

If you’re a fan of Indian cuisine, you probably know that every region in India has its own unique culinary treasures. One such gem from the state of Maharashtra is Shev Bhaji. This deliciously spiced dish features crispy shev (fried chickpea flour noodles) immersed in a rich and flavorful gravy. Whether you’re new to Indian cooking or a seasoned pro, this guide will help you make an authentic Shev Bhaji that will delight your taste buds and impress your guests.

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Ingredients

Main Ingredients

• 100 gms shev (fried chickpea flour noodles)
• 2 large onions, finely chopped
• 1/2 bowl fresh tomato puree
• 1-2 cinnamon(dalchini) sticks
• 1-2 bay leaves(tej patta)
• 2 small piece ginger
• 3-4 garlic cloves
• 1/2 teaspoon turmeric powder
• 1 teaspoons red chili powder
• 1/4 teaspoon asafoetida(hing) powder
• 1 teaspoon coriander powder
• 1 teaspoons garam masala
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1 teaspoon sesame(til) seeds
• 1/2 teaspoon poppy seeds(khas-khas)
• 2 teaspoon dry coconut powder
• 2 tablespoons oil
• Salt to taste
• fresh coriander leaves for garnish
• hot water as required

Optional Ingredients

• 1/2 cup boiled potatoes, cubed
• 1/2 cup green peas
• 1 teaspoon jaggery (for a hint of sweetness)
• Lemon juice for extra tang

Step by Step Recipe for Shev Bhaji

Preparation

1. Gathering Ingredients: Ensure all ingredients are prepped and ready. Chop the onions, make fresh tomato puree.
2. Making the Shev: If you don’t have ready-made shev, you can prepare it by deep-frying chickpea flour dough into thin noodles.

Cooking Process

1. Dry Roasting: Dry Roast sesame seeds, poppy seeds and coconut powder. Keep it aside until it cools down completely.
2. Preparing Masala: In a Mixer grinder make fine paste of roasted ingredients along with chopped onions, ginger and garlic.
3. Sautéing the Spices: Heat oil in a pan over medium heat. Add cumin seeds and mustard seeds. Once they crackle, add bay leaves and cinnamon sticks.
4. Adding Masala: Add masala paste from mixer. Sauté for a couple of minutes until the raw smell disappears and it turns golden in color. If needed you can cover and cook it for 1-2 minutes. You can confirm that it is cooked properly once you see that the oil starts separating from the sides of the pan.
5. Spices: Add turmeric powder, red chili powder, and coriander powder.
6. Cooking Tomatoes: Add tomato puree or chopped tomatoes, salt to taste and cook until they turn soft and mushy. This forms the base of the gravy.
7. Simmering the Gravy: Add water to adjust the consistency. Let the gravy simmer for 10-15 minutes on low heat. If required you can cover and cook.
8. Final Touch: Add garam masala in the end which will enhance the taste of the gravy. Let it cook for another 5 minutes.
9. Adding Shev: Just before serving, add the crispy shev to the gravy. Mix gently to avoid breaking the shev.
10. Garnish and Serve: Garnish with fresh coriander leaves and a squeeze of lemon juice.

Tips for Perfection

1. Ingredient Selection: Use fresh and high-quality ingredients. Fresh tomatoes and homemade shev can significantly enhance the flavor.
2. Cooking Techniques: Sauté onions until golden brown for a rich taste. Use low heat while adding yogurt to prevent curdling.
3. Consistency: Ensure the gravy is not too thick or too thin. Adjust water quantity as needed.
4. Shev Timing: Add shev just before serving to keep it crispy. If left in the gravy for too long, it can become soggy.

Serving Suggestions

1. Pairing with Other Dishes: Shev Bhaji pairs wonderfully with hot chapatis, puris, or steamed rice.
2. Presentation Tips: Garnish with fresh coriander and serve with a wedge of lemon. Accompany with a side of salad or yogurt for a complete meal.

Common Mistakes to Avoid

1. Overcooking: Avoid overcooking the shev as it can become too soft and lose its texture.
2. Incorrect Spices: Balance the spices carefully. Too much chili powder can overpower the dish, while too little can make it bland.

History and Origin

Shev Bhaji has its roots in Maharashtra, a state in western India. Traditionally, it was a humble dish made in households using basic ingredients available in the pantry. Over time, it gained popularity due to its unique texture and flavorful profile. The use of shev, a common snack in Maharashtra, adds a distinct crunch to the dish.

Health Benefits

1. Nutritional Value: Shev Bhaji is rich in protein from chickpea flour and yogurt. It also provides a good amount of fiber, vitamins, and minerals from vegetables and spices.
2. Health Considerations: Opt for baked shev instead of fried for a healthier version. Use low-fat yogurt and minimal oil to keep the dish light.

Variations

1. Popular Variations: Some variations include adding mixed vegetables like carrots and beans or incorporating paneer for a richer taste.
2. Regional Twists: In some regions, coconut milk is used instead of grated coconut for a creamier texture.

Regional Cuisines

1. Maharashtrian Influence: Shev Bhaji is a staple in Maharashtrian cuisine, often enjoyed during festivals and special occasions.
2. Comparisons with Other Regions: While Shev Bhaji is unique to Maharashtra, other regions have similar dishes with slight variations, such as Sev Tameta in Gujarat, which uses tomatoes as the base.

Frequently Asked Questions (FAQs)

Q1: Can I make Shev Bhaji without coconut? A1: Yes, you can skip the coconut if you prefer. The dish will still be flavorful without it.

Q2: How can I make the dish spicier? A2: Add more green chilies or red chili powder to increase the heat. You can also use a spicier variety of shev.

Q3: Is there a vegan version of Shev Bhaji? A3: Absolutely! Replace yogurt with a plant-based alternative and ensure the shev is vegan-friendly.

Q4: Can I prepare Shev Bhaji in advance? A4: You can prepare the gravy in advance, but add the shev just before serving to maintain its crispiness.

Q5: What can I use as a substitute for shev? A5: If shev is unavailable, you can use fried noodles or thin seviyan as a substitute.

You may also be interested in knowing more about Shev Bhaji.

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