For the Sev Tomato Bhaji:
2 to 3 green chilies, slit vertically into half
20 g ginger-garlic paste (10g ginger + 10g garlic)
1 white onion, finely-chopped
3 tomatoes, finely-chopped
3 g cumin seeds
2 g Hing (asafoetida)
8 g coriander powder
3 g turmeric powder
3 g red chili powder
120 g Gathiya (thick vermicelli of fried chickpea flour)
5 g lime juice
2 tbsp fresh coriander, finely-chopped
300 ml water
2 to 4 g salt to taste
oil as required
garnish:
few sprigs of fresh coriander leaves
Serve the Sev Bhaji immediately and hot so that the Sev doesn’t get too soggy. Garnish with a few sprigs of coriander.