Authentic Ratlami Sev: A Traditional Indian Snack Recipe

Ingredients

  • 1 cup Gram Flour (Besan)
  • 1/2 teaspoon Turmeric Powder
  • 1 teaspoon Red Chilli Powder
  • 1 tablespoon Fennel Seeds (Saunf)
  • 1 tablespoon Coriander Seeds
  • 1/2 tablespoon Black Peppercorns
  • 1 tablespoon Cloves
  • 1 tablespoon Carom Seeds (Ajwain)
  • 2 tablespoons Hot Vegetable Oil
  • Water, as required
  • Salt, to taste
  • Vegetable Oil, for deep frying

Steps and instructions

  1. Begin by dry roasting the fennel seeds, coriander seeds, black peppercorns, and cloves in a pan on medium heat until they release their aroma.
  2. Once roasted, grind these spices into a fine powder using a spice grinder.
  3. In a large bowl, mix the gram flour, turmeric powder, red chilli powder, ground spice mixture, carom seeds, and salt. Stir until well combined.
  4. Add the hot vegetable oil to the flour mixture and mix well. The mixture should resemble breadcrumbs.
  5. Gradually add water to the mixture, kneading until a stiff dough forms. The dough should be firm and not sticky.
  6. Fill a Sev maker or a thick cloth pastry bag with the dough and set it aside.
  7. Heat oil in a deep frying pan over medium heat. To test the heat of the oil, add a small piece of dough. If it rises immediately, the oil is hot enough for frying.
  8. Press the Sev maker or pastry bag to release the dough into the hot oil. Fry the Sev until it becomes crispy and turns golden brown. Make sure to fry on medium heat to ensure even cooking.
  9. Remove the fried Sev with a slotted spoon and drain it on paper towels to remove excess oil.
  10. Once cooled, break the Sev into smaller pieces and store in an airtight container.

Tools for making

  • Mixing Bowl - A large bowl to mix all the ingredients together.
  • Pan - A pan to dry roast the spices.
  • Spice Grinder - A grinder to grind the roasted spices into a fine powder.
  • Sev Maker - A kitchen tool used to make the thin, noodle-like strands of Sev.
  • Cloth Pastry Bag - An alternative to the Sev Maker, used to squeeze out the dough into the hot oil.
  • Deep Frying Pan - A pan with high sides for deep frying the Sev.
  • Slotted Spoon - A spoon with slots or holes to remove the fried Sev from the oil.
  • Paper Towels - Used to drain the excess oil from the fried Sev.
  • Airtight Container - To store the Ratlami Sev and keep it fresh.

Recipe variations

  • Instead of gram flour, you can use rice flour or corn flour for a different texture.
  • For a spicier version, increase the amount of red chilli powder or add some finely chopped green chillies.
  • Add a pinch of asafoetida (hing) to the dough for enhanced flavor.
  • Include some crushed garlic or ginger paste in the dough for an extra kick.
  • For a unique twist, add some crushed kasuri methi (dried fenugreek leaves) to the dough.
  • If you prefer a gluten-free option, replace the gram flour with chickpea flour.
  • Experiment with different spices like cumin seeds or mustard seeds to create your own flavor profile.
  • For a healthier version, you can bake the sev in the oven instead of deep frying.
  • Add some sesame seeds or crushed peanuts to the dough for added crunch.
  • Try adding a dash of lemon juice or amchur powder (dried mango powder) to the dough for a tangy twist.

Recipe overview

Ratlami Sev is a popular and flavorful snack hailing from the city of Ratlam in the Indian state of Madhya Pradesh. This crispy and spicy treat is made from gram flour, mixed with a special blend of spices including fennel, coriander, black peppercorns, and cloves. It's a perfect tea-time snack that can be stored and enjoyed over several weeks. In this recipe, we'll guide you through the simple steps to create your own homemade Ratlami Sev. Expect to immerse yourself in the fragrant aromas of its distinctive spice mix, followed by the satisfying sizzle as the sev fries to a golden crisp. What awaits is a deliciously crunchy snack that's sure to please your taste buds.

Common questions

  1. Can I substitute gram flour with another type of flour? No, gram flour (besan) is an essential ingredient in Ratlami Sev and cannot be easily substituted without affecting the taste and texture of the final product.
  2. How spicy is Ratlami Sev? Ratlami Sev is known for its spicy and flavorful taste. The level of spiciness can be adjusted by increasing or reducing the amount of red chilli powder used in the recipe.
  3. Can I make Ratlami Sev without a Sev maker? Yes, if you don't have a Sev maker, you can use a thick cloth pastry bag or even a plastic ziplock bag with a small hole cut in one corner to pipe the dough into the hot oil.
  4. How long does Ratlami Sev stay fresh? When stored in an airtight container, Ratlami Sev can remain fresh for up to 2-3 weeks. Make sure to store it in a cool, dry place away from moisture.
  5. Can I use pre-made Sev instead of making it from scratch? While it is possible to use store-bought Sev, the homemade version gives a fresher and more authentic taste to the Ratlami Sev. The process of making Sev from scratch is also relatively simple and adds to the overall experience of preparing this snack.

Serving dishes and utensils

  • Sev Maker - A tool used to shape and press the dough into thin strands for frying.
  • Spice Grinder - Used to grind the roasted spices into a fine powder.
  • Deep Frying Pan - A pan with high sides and sufficient capacity for frying the Sev.
  • Slotted Spoon - Used to remove the fried Sev from the oil and drain excess oil.
  • Paper Towels - For absorbing excess oil from the fried Sev.
  • Airtight Container - Used for storing the Ratlami Sev to keep it fresh and crispy.

Origin stories

Ratlami Sev hails from the heart of India, the vibrant city of Ratlam in Madhya Pradesh. Known for its unique blend of spices and irresistible crunch, this savory snack has been a part of the region's culinary culture for generations. The secret to its distinctive taste lies in a special spice mix, which includes fennel seeds, black peppercorns, carom seeds, and cloves, among others. This adds a heat and depth of flavor that sets Ratlami Sev apart from other snacks. It's said that the snack was first created to satiate the hunger pangs of travellers and traders passing through Ratlam, and today it has travelled far beyond its city of origin, winning hearts all over the country and beyond.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.