Ratlami Sev
Veg
Vegan
GI-tagged thin, crispy gram flour noodles from Ratlam seasoned with whole black pepper, cloves, and ajwain — darker and more intensely spiced than Mumbai sev, with a brittle, shattery snap. Used as a topping on Indori poha, chaat, and eaten as a standalone snack.
Cuisines
Malwi
Best for
Snacks
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | gram flour (besan) |
| 1 teaspoon | carom seeds (ajwain) |
| 1 teaspoon | black pepper powder |
| 1/2 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1/4 teaspoon | asafoetida (hing) |
| 1 tablespoon | oil |
| 1 teaspoon | salt |
| — | water as needed |
| — | oil for deep frying |
Instructions
- 1 In a large mixing bowl, combine gram flour, carom seeds, black pepper powder, turmeric powder, red chili powder, asafoetida, and salt.
- 2 Add a tablespoon of oil to the mixture and mix well.
- 3 Gradually add water to the mixture, kneading to form a firm dough.
- 4 Fill a sev maker with the dough, using a disc with small holes.
- 5 Heat oil in a deep frying pan over medium heat.
- 6 Press the sev maker over the hot oil, releasing the dough in circular motions.
- 7 Fry the sev until golden brown and crispy, turning occasionally.
- 8 Remove the sev from the oil and drain on paper towels.
- 9 Allow the sev to cool completely before breaking it into pieces.
Tips
Store the cooled sev in an airtight container to maintain its crispiness.