Ratlami sev is a crispy and spicy snack made from gram flour (besan) and seasoned with a blend of spices that give it a unique flavor. Originating from Madhya Pradesh, it has become popular all over India due to its delicious taste and crispy texture. It can be enjoyed on its own or added to other dishes like chaat, sabzi, street food, and more.
I share the perfect ingredient ratio and a few no-fail tips help you to make perfect crispy and soft ratlami sev on the first attempt. Do try this!
- Firstly, the unique blend of spices added to the dough gives ratlami sev its distinct flavor and spiciness. You can adjust the amount of spice mix to the spice level you desire.
- Secondly, prepare a white emulsion by combining water with a small amount of oil, as it helps to make the sev crispy and market-style.
- Ratlami sev is slightly thicker than regular sev, so using the right size sev shaper is essential to achieve the perfect size and texture.
- Lastly, this sev has a good shelf life and can be stored in an airtight container for 3-4 weeks.
Ratlami sev recipe | ratlami namkeen sev recipe | how to make ratlami sev
For special mix
- 20 black peppers
- 1 tsp ajwain
- 15 cloves
- 1 tsp fennel seeds
- 1 tsp black salt
- 1 tsp hing
- 1 tbsp dry ginger powder
- 1 tsp red chilli powder
- 1 tsp dry red chilli seeds
- ½ tsp garam masala
For ratlami sev
- ½ cup or 60 ml oil
- ½ cup or 60 ml water
- 1/8 turmeric powder
- Salt to taste
- ¼ tsp baking soda
- 1 tsp lemon juice
- Prepared spice mix
- 250 grms or 2.5 cup gram flour
- Water as required to make soft dough
- Oil for deep frying
- In a mixture jar, add black pepper, ajwain, cloves, fennel seeds, black salt, hing, dry ginger powder, red chilli powder, dry red chilli seeds, and garam masala. grind it into fine powder. Keep it aside.
- Now in a mixture jar, add oil and water. Grind it and the white emulsion is ready.
- Then in a white mixture, add turmeric powder, salt, baking soda, lemon juice, and prepared masala. grind it into a smooth paste.
- Add grinded paste into a mixing bowl.
- Now add gram flour (besan) gradually and knead the dough.
- Then in the dough, add little water at a time and make soft dough for sev
- Heat oil on medium flame. Put a small portion of dough into it, if it immediately comes to the surface without changing brown then the oil is ready for frying.
- Lower the heat to medium-low and then place sev zara properly on kadai and grease with oil. you can use sev maker instead of zara.
- Then place soft dough on sev zara and rub it with your palm. Deep fry on medium heat till they turn crispy.
- deep fry all sev on medium heat till it becomes crispy.
- Serve ratlami sev with tea or store it in an air-tight container.
- Seeds of dry red chilli add spiciness into sev
- The proportion of oil and water should be equal into white emulsion.
- Knead soft dough for sev.
- Rub sev dough till it slightly changes its color.
- Fry sev on medium heat till it becomes crispy. Do not fry it on low flame.