Authentic Tikhat Sev Bhaji Recipe – Spicy Gram Flour & Coconut Curry

Last Updated on 4 months by Neha Deshmukh

Authentic Tikhat Sev Bhaji Recipe – Spicy Gram Flour & Coconut Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Tikhat Sev Bhaji. It’s a wonderfully flavorful and slightly spicy curry, packed with the goodness of gram flour and coconut. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it took a few tries to get it just right! But trust me, the effort is so worth it. This dish is a real comfort food, and I can’t wait for you to try it.

Why You’ll Love This Recipe

This Tikhat Sev Bhaji isn’t just delicious; it’s a celebration of flavors and textures. The crispy, spicy sev adds a delightful crunch to the rich, flavorful bhaji (curry). It’s a relatively quick dish to make, perfect for a weeknight meal, and it’s incredibly satisfying. Plus, it’s a fantastic way to experience authentic Maharashtrian cuisine!

Ingredients

Here’s what you’ll need to make this amazing Tikhat Sev Bhaji:

• 2 cup besan / gram flour
• ½ tsp turmeric
• 1 tsp kashmiri red chilli powder
• ½ tsp ajwain / carom seeds
• ½ tsp salt
• 2 tbsp hot oil
• ½ – ¾ cup water (for the sev dough)
• Oil for frying
• 2 tsp oil
• 1 onion, sliced
• 3 garlic cloves
• 1 inch ginger
• ½ cup dry coconut, grated (about 60g)
• 1 tsp kashmiri red chilli powder
• 1 tsp garam masala
• ½ tsp turmeric
• 1 – 1 ½ cup water (for the bhaji)
• 2 tbsp oil
• 3 cup water (for simmering the bhaji)
• 1 tsp jaggery
• ½ tsp salt
• 2 tbsp coriander, finely chopped

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Besan / Gram Flour: This is the star of the sev! Make sure yours is fresh for the best texture and flavor. It’s the base for so many Indian snacks and curries.
• Kashmiri Red Chilli Powder: Don’t skip this! It gives a beautiful color and mild heat. If you can’t find it, you can substitute with regular chilli powder, but reduce the amount to avoid making it too spicy.
• Ajwain / Carom Seeds: These little seeds add a lovely digestive quality and a unique flavor. They’re often used in Indian snacks and help with bloating.
• Dry Coconut, Grated: Traditionally, this is used in its dried form. However, in some coastal regions like Konkan, fresh grated coconut is also used for a slightly sweeter, more fragrant bhaji. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the Tikhat Sev: In a bowl, mix the besan, turmeric, kashmiri red chilli powder, ajwain, and salt. Add the hot oil and water gradually, mixing until you form a slightly firm dough. It shouldn’t be too sticky!
2. Press the dough through a sev mould (a special Indian snack maker) directly into hot oil. Fry until golden brown and crispy. This happens quickly, so keep a close eye!
3. Remove the sev and place it on paper towels to drain. Once cooled, break it into smaller pieces.
4. Make Masala Paste: Heat 2 tsp oil in a pan. Add the sliced onion and sauté until golden brown. Then, add the garlic and ginger and sauté for another minute until fragrant.
5. Add the grated dry coconut and roast for 2-3 minutes until lightly browned.
6. Remove from heat and let it cool slightly. Then, transfer to a blender with the kashmiri red chilli powder, garam masala, turmeric, and a little water. Blend into a smooth paste.
7. Cook the Bhaji: Heat 2 tbsp oil in a kadai (Indian wok) or a deep pan. Add the masala paste and sauté for 5-7 minutes, stirring constantly, until the oil starts to separate from the sides. This is a key step – it develops the flavors!
8. Add 3 cups of water, jaggery, and salt. Bring to a boil, then reduce the heat and simmer for about 3 minutes.
9. Finally, stir in the chopped coriander.

Expert Tips

• Don’t overcrowd the pan when frying the sev. Fry in batches to ensure it gets crispy.
• Roasting the coconut well is crucial for that authentic flavor.
• Adjust the amount of chilli powder to your liking.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your jaggery source to ensure it hasn’t been processed with bone char.
• Spice Level Adjustment: If you prefer a milder bhaji, reduce the amount of chilli powder. For extra heat, add a pinch of cayenne pepper.
• Regional Variations: In Maharashtra, some families add a touch of peanut powder to the bhaji for extra richness. In Konkan, you might find a version with kokum (a souring agent) for a tangy twist. My friend’s mom always adds a tiny bit of asafoetida (hing) to the tempering for a unique aroma!

Serving Suggestions

Pour the bhaji into bowls, generously top with the crispy tikhat sev, and garnish with fresh coriander. It’s traditionally served with chapati (Indian flatbread), pav (Indian bread rolls), or rice. A side of plain yogurt can also be a lovely addition to balance the spice.

Storage Instructions

Leftover Tikhat Sev Bhaji can be stored in an airtight container in the refrigerator for up to 3 days. The sev will lose some of its crispness, but the flavor will still be fantastic. You can reheat it gently on the stovetop or in the microwave.

FAQs

What is Tikhat Sev Bhaji traditionally served with?

Traditionally, it’s served with chapati, pav, or rice. It’s a complete meal in itself!

Can I make the Tikhat Sev ahead of time?

Yes, absolutely! You can make the sev a day or two in advance and store it in an airtight container. Just be aware it might lose some of its crispness.

What is the role of Jaggery in this recipe?

Jaggery adds a subtle sweetness that balances the spice and enhances the overall flavor. It’s a traditional ingredient in many Indian curries.

Can I use coconut milk instead of water in the bhaji?

You can! Using coconut milk will make the bhaji richer and creamier. Reduce the amount slightly, as coconut milk is thicker than water.

How can I adjust the spice level of this dish?

Reduce the amount of kashmiri red chilli powder for a milder flavor, or add a pinch of cayenne pepper for extra heat.

Enjoy making this delicious Tikhat Sev Bhaji! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!