Ingredients

  • Serves 4 people
  • 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

Sev Tomato Bhaji (Thick Gram Flour Vermicelli in Spicy Tomato Based Sauce)
Recipe Courtesy of
Asian Food Network

Sev Tomato Bhaji (Thick Gram Flour Vermicelli in Spicy Tomato Based Sauce)

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The term “Bhaji” has different meanings in Indian cuisine. It is the Hindi word for “vegetable”, as well as the “final dish”. Sev Tomato Bhaji is a zingy vegetarian dish where thick Sev (fried chickpea flour tidbits) are coated with a tangy tomato-based sauce. It is called Sev Tomato Nu Shaak in India’s Western Province of Gujarat, where this recipe has its origins. Bhaji (vegetable dish) is a more commonly-used term for this dish throughout India.
  • Easy
  • 10 min
  • 20 min
  • 10 min
  • 2 steps
  • 16 Ingredients
  • Easy
  • 2 steps
  • 16 Ingredients
  • 10 min
  • 20 min
  • 10 min

Instructions

  1. Making the Sev Bhaji Masala

    • In a medium pan over medium heat, add oil and heat. Add the cumin seeds and cook them until you hear a crackling sound, or for about 2 minutes.
    • Add the Hing (asafoetida) and cook for about a minute.
    • Add green chili, ginger and garlic and fry until the raw taste of the ginger and garlic disappears, or for about 2 minutes.
    • Add onion and fry until it turns translucent, or for about 2 to 3 minutes.
    • Add the tomatoes and cook until it they are completely soft, or for about 5 to 6 minutes.
    • Add coriander powder, turmeric powder, red chili powder and salt to taste.
    Making the Sev Bhaji Masala


  2. Combining all ingredients and cooking the Sev Tomato Bhaji

    • Add 100 ml of water and cook the Masala until the water has completely evaporated.
    • Add the remaining 200 ml of water and bring the Bhaji to a boil.
    • Add the Gathiya (thick vermicelli of fried chickpea flour) and lime juice, and switch off the heat.
    Combining all ingredients and cooking the Sev Tomato Bhaji


Plate and Serve!

Serve the Sev Bhaji immediately and hot so that the Sev doesn’t get too soggy. Garnish with a few sprigs of coriander.

Plate and Serve!
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    Ingredients
    • Serves 4 people
    • 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

    Nutrition
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