A fiery and savory Maharashtrian curry made with a base of onion, tomato, and coconut, served with a generous topping of crispy chickpea flour noodles (shev). It's a rustic, flavorful dish best enjoyed with bhakri or chapati.
A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
Perfectly spiced Shev Bhaji with soft chapatis & a tangy onion salad – a comfort food delight for dinner!
This maharashtrian dish is perfect for dinner. With 727.18 calories and 18.36g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tsp Red Chili Powder (use Kashmiri for color, adjust to taste)
1.5 tsp Goda Masala (or Kala Masala for authentic flavor)
1 tsp Salt (to taste)
0.5 tsp Jaggery (optional, powdered)
3 cup Water (use hot water for best results)
2 cup Thick Shev (also known as Tikhat Shev or Gathiya)
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Masala Paste
In a pan over low heat, dry roast the grated dried coconut for 2-3 minutes until it turns light brown and aromatic. Remove from the pan and set aside.
In the same pan, heat 1 tbsp of oil. Add the roughly sliced onion and sauté for 5-7 minutes until it turns deep golden brown.
Add the garlic cloves and ginger, and cook for another minute until fragrant.
Allow the onion mixture to cool completely. Transfer the roasted coconut and the cooled onion-ginger-garlic mixture to a grinder. Add a few tablespoons of water and grind to a very smooth paste.
2
Cook the Bhaji (Gravy)
Heat the remaining 2 tbsp of oil in a deep pan or kadai over medium heat. Add the mustard seeds and let them splutter.
Add the cumin seeds and asafoetida, and sauté for 30 seconds.
Add the finely chopped onion and cook for 3-4 minutes until it becomes soft and translucent.
Add the ground masala paste. Sauté on medium-low heat for 5-6 minutes, stirring frequently, until the paste darkens in color and starts to release oil from the sides.
Stir in the tomato puree and cook for another 4-5 minutes until the raw smell disappears and the mixture thickens.
Add the turmeric powder, red chili powder, and goda masala. Mix well and cook for one minute to toast the spices.
Pour in 3 cups of hot water, add salt and the optional jaggery. Stir everything together well.
Bring the gravy to a rolling boil, then reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes. This allows the flavors to meld and the gravy to develop a rich taste. The gravy should have a medium consistency, not too thick or too thin.
3
Assemble and Serve
To serve, ladle the hot gravy into individual serving bowls.
Just before serving, top each bowl generously with the thick shev. Do not mix it in.
Garnish with freshly chopped coriander leaves.
Serve immediately with jowar bhakri, chapati, or steamed rice to enjoy the crunchy shev.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
