Sev Bhaji with Khandeshi Masala

Ingredients

For the Khandeshi Masala

• 4 Dry red chillies
• 3 Bay leaves
• 1 inch Cinnamon
• 1 tsp Black pepper
• ½ tbsp Saunf (fennel seeds)
• 1 tbsp Stone flower / Dagad phool
• 1 tbsp Poppy seeds
• 2 tbsp Coriander seeds
• 3 Black cardamom
• ½ Nutmeg
• 12–13 Cloves
• 1½ Mace
• 1 Star anise
• 10–12 Green cardamom
• 1 tbsp Jeera (cumin seeds)
• 1 tsp Hing (asafoetida)
• ¼ tsp MSG

For the Vatan (Spice Paste)

• ½ cup Dry coconut, grated
• ½ tbsp Oil
• 2 Onion, sliced
• 1 piece (½ inch) Ginger, sliced
• 10–12 Garlic cloves
• as required Water

For the Sev Bhaji

• 2 tbsp Oil
• Prepared Vatan – from above
• ½ tsp Turmeric powder
• ½ tsp Red chilli powder
• 1 tsp (adjust to taste) Salt
• 1½ tbsp Khandeshi garam masala
• as required Water
• 2 cups Sev
• 1 tbsp Fresh coriander, chopped

Method of Preparation

Chef Ajay Chopra

1. Prepare the Khandeshi Masala

   Dry roast the dry red chillies, bay leaves, cinnamon, black pepper, saunf, stone flower, poppy seeds, coriander seeds, black cardamom, nutmeg, cloves, mace, star anise, green cardamom and jeera over medium heat until fragrant and slightly darker. While still hot, add hing and stir well. Allow the spices to cool, then grind into a fine powder. Add MSG while grinding and set aside.

2. Prepare the Vatan (Spice Paste)

   Dry roast the grated coconut until golden and aromatic. Heat oil in a pan and sauté the sliced onions until soft and translucent. Add the sliced ginger and garlic and cook until golden. Allow to cool slightly, then grind together with the roasted coconut into a smooth paste, adding a little water if required.

3. Prepare the Sev Bhaji Gravy

   Heat oil in a pan and add the prepared Vatan. Cook over medium heat until aromatic and the oil separates. Add turmeric powder, red chilli powder and salt and stir well. Add the freshly ground Khandeshi masala and mix thoroughly. Pour in water to achieve the desired gravy consistency and simmer for a few minutes to allow the flavours to combine.

4. Assemble the Sev Bhaji

   Turn off the heat and gently fold in the sev, coating it with the gravy. Avoid letting the sev sit for too long so that it does not become overly soft. Garnish with freshly chopped coriander and serve hot with roti, Bhakri or rice.