Ratlami Sev is made with Besan and spices, which keeps it apart from the regular or Kara sev. This classic Indian snack is native to the city of Ratlam in the Malwa region of Madhya Pradesh.

Made this snack as part of our sweets and snacks mega marathon, week 4, day 3.

Preparation Time: 10 minutes

Cook Time : 3 minutes per batch

Serves : 3-4


Besan/gram flour : 1 1/4 cups

Water : 1/4 cup

For Spice mix :

Ajwain/Carom seeds : 1/8 teaspoon

Cloves : 1/2 teaspoon

Fennel/Saunf : 1/4 teaspoon

Cumin : 1/2 teaspoon

Cardamom: 1 pod

Cinnamon: 1/4 inch

Ground Pepper : 1/2 teaspoon

Turmeric: 1/8 teaspoon

Red chili powder: 1/4 teaspoon

Hing/asafoetida : A pinch

Ground ginger : 1/4 teaspoon

Baking soda: A pinch

Salt : 1/2 teaspoon or as per taste

Oil : 1 tablespoon

Lemon juice: 1/2 teaspoon


Heat a pan and dry roast cloves, ajwain, saunf, cumin, cardamom and cinnamon. Let them cool a little and make a fine powder.

Take this Masala into a bowl and add ground pepper, turmeric, chili powder, Hing, ground ginger, baking soda, salt, oil and lemon juice and make a paste.

Take Besan in a mixing bowl, add the spice mix, water and knead well to make sev dough.

Heat oil in a pan, take the sev mould, grease it, add enough amount of dough and press circle shapes in the oil.

Once the bottom is golden brown, flip and fry until the other side is golden brown. Frying each batch should take 2-3 minutes.

Remove from hot oil and drain on a paper towel. Repeat the same process with rest of the dough.

Crush the sev gently to break them into small pieces.

Serve with some tea and store the rest in a airtight container for 10 days.

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