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.