Sev Ki Sabzi is a dhaba style recipe made with fresh gram flour strands. It is a very easy and delicious vegetarian recipe. Many times we are out of vegetables or just bored of eating regular vegetable dishes. That is the perfect time to make this Sev Ki Sabzi. Fresh gram flour strands give a unique taste and a little garlic paste can be added to give a nice flavour. Serve the Sev Ki Sabzi with hot Bhakri or Jeera Paratha, onion salad, garlic chutney, khichdi and masala chaas. This will give you a feel of perfect kathiyadi (gujarati) dhabha food at home. So lets proceed step by step.
For making sev ki sabzi first lets make fresh sev. We need to knead the dough for sev. In a bowl sieve gram flour. Add turmeric powder, red chilli powder, salt and oil
Slowly add water and knead it to a semi soft dough. The dough shouldn't be very firm otherwise it will be difficult to make sev strands.
Now heat oil in a Kadai and add mustard seeds and asafoetida.
Now add 1 glass of water.
Add masalas like turmeric powder, red chilli powder, salt and garlic paste.
Bring the water to boil and add finely chopped green chillies. Now lower the flame and cook for about 2 minutes.
Now take any spoon or vessel which has small holes. I have used the spoon we use for deep frying. Grease the spoon with little oil and place the dough on spoon. Place the spoon on top of Kadai.
Now with help your hand put slight pressure and allow the dough to pass through the holes. Allow the strands to fall directly in the boiling water.
If you have a doubt that sev strands will stick to each other. First make 1 batch of sev mix it water and then add another batch.
You can even use the sev machine which is available in market to make sev strands.
Mix all the ingredients well and cook for 5 minutes. Our Sev Ki Sabzi is ready garnish with coriander leaves and serve hot.
To get the feel of kathiyawadi(gujarati) dhabba style serve Sev Ki Sabzi with Wheat flour Bhakri topped with ghee, onion salad, garlic chutney, khichdi and masala chaas.
RECIPE OF SEV KI SABZIFresh gram flour strands cooked in kathyawadi(Gujarati) style
1.Always take a deep vessel for making this sabzi. So that all sev(strands) can be easily dipped in boiling water.
2.You should have the sabzi immediately after making it.
3.Always put the strands in boiling water. If the water is cold strands will stick to each other.
If you are looking for other Gujarati recipes check Kaju Karela , Lilva Squares , Bharva Aloo Baingan , Churma Na Ladva