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 rustic, gluten-free flatbread from Maharashtra made with pearl millet flour. This wholesome bhakri has a nutty flavor and pairs perfectly with spicy curries, chutneys, or a simple dollop of white butter.
Perfectly spiced Shev Bhaji with crispy shev and fiber-rich Bajra Bhakri – a soul-satisfying treat!
This maharashtrian dish is perfect for dinner. With 714.89 calories and 16.07g 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.
235cal
7gprotein
42gcarbs
5gfat
Ingredients
2 cup Bajra Flour
0.5 tsp Salt
1.5 cup Hot Water (or as needed)
2 tsp Ghee (optional, for serving)
Instructions
1
Prepare the Dough
In a wide bowl or parat, combine 2 cups of bajra flour and salt.
Gradually pour in about 1 cup of hot water. Use a spoon to mix initially as the water is hot.
Once the mixture is warm enough to handle, begin to knead. Add more hot water, a tablespoon at a time, as needed.
Knead the dough for a solid 5-7 minutes using the heel of your palm, pushing and folding until it becomes a smooth, pliable, and crack-free ball. This step is crucial for soft bhakris.
Divide the dough into 8 equal portions and roll them into smooth balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
2
Shape the Bhakris
Take one dough ball and flatten it slightly. Dust your work surface lightly with some dry bajra flour.
Place the dough ball on the surface. Using your palm and fingers, gently pat and rotate the dough simultaneously to form an even circle about 5-6 inches in diameter and 1/4 inch thick.
Alternatively, for beginners, place the dough ball between two sheets of parchment paper and roll gently with a rolling pin to the desired thickness.
3
Cook the Bhakri on a Tawa
Heat a cast-iron tawa (griddle) over medium-high heat. The tawa should be hot but not smoking.
Carefully lift the patted bhakri and place it on the hot tawa.
Cook the first side for about 45-60 seconds, or until you see small bubbles appear and the color changes slightly.
Flip the bhakri using a spatula. Cook the second side for 1-2 minutes until light brown spots appear.
Using a folded, clean kitchen towel, gently press down on the bhakri, especially around the edges, to ensure it cooks evenly.
4
Puff and Serve
Using a pair of tongs, carefully lift the bhakri from the tawa and place it directly on a medium open flame.
The bhakri should puff up like a balloon within seconds. Rotate it quickly to cook evenly for about 10-15 seconds.
Remove from the flame and place it on a plate. Immediately smear with ghee, if desired.
Repeat the shaping and cooking process for the remaining dough balls. Serve hot.
