Ratlami SevJump to recipe
Usually every Diwali I make the usual Omapodi( sev) , Tenkozhal and Ribbon Pakoda. This time I have tried something different. This is called the Ratlami Sev and though we get it at the sweet shops and some brands also market it, I have never tried making it at home. The credit to this recipe goes to @indiankhana.net , where I found this while browsing for something new.
This is a simple recipe, very similar to the Kara Sev of South India, but different in taste because of the spices used and the Ratlami Sev does not have rice flour, while the Kara Sev does.
This savory gets its name from a place in Madhya Pradesh, India, called Ratlam, where it is famous. I bet you can’t stop reaching for this savory with your Chai.
While you are here checkout my other Diwali Sweet and Savoury recipes like Maa Ladoo, Thattai, Gajar Halwa Barfi, Masala wheat flour Papdis, Baked Samosa pie, and more…
Here is the recipe of Ratlami Sev
- Besan/ chickpea flour 1 cup
- Cooking Soda 1 pinch
- Hot oil 3 tbsp
- Salt as required
- Red chilli powder 3/4 to 1 tsp depending on taste
- Turmeric powder 1/2 tsp
- Clove powder 1/4 tsp
- Fennel powder 1/4 tsp
- Pepper powder 1/4 tsp
- Ginger powder 1/4tsp
- Black salt 1/4 tsp
- Cinnamon powder 1/4 tsp
- Ajwain powder 1/4 tsp
- Roasted Cumin powder 1/2 tsp
- Asafoetida 1/2 tsp
- Dry ginger powder 1/4 tsp
- Lemon juice 2 tsp
- Oil for deep frying
- In a mixing bowl take the Besan/ Chickpea flour. To it add salt, red chilli powder, turmeric powder, and Ratlami spice mix( refer paragraph above). Also, add the asafoetida, Cooking soda, and 2 tsp lemon juice. (I forgot to add salt in the beginning and have added towards the end as you will see in one of the pictures).
- Now heat 3 tbsp oil in a Kadai ( heat it well, but don’t turn it smoky) and pour it into the Besan and spice mixture. Using a spoon combine well(do not use your hand now as the oil is hot).
- After it turns a little warm, using your fingers nicely mix the mixture until it turns crumbly. Now adding water one tablespoon at a time start combining it to form a soft but stiff dough. We want a dough that is easy to squeeze through, but also stiff enough to retain shape. I used about 3 tbsp water to make my dough.
- Heat oil for deep frying on medium-high. Grease the Chakli/ Muruku press with oil and put in a little dough into it and squeeze into the oil when it is hot. Oil should be medium hot. Fry on medium heat, until the bubbles subside and the Sev turns a golden brown. Repeat for the whole mixture. The tasty and spicy Ratlami Sev is ready.
In a mixing bowl take the Besan/ Chickpea flour. To it add Salt, red chilli powder, turmeric powder and all the other powders like clove, fennel, cinnamon, Ajwain/ carrot seeds, black salt and asafoetida , cooking soda,and 2 tsp of lemon juice. To this add 3 tbsp of hot oil and mix nicely with a spoon( as the oil will be hot), when it turns warm mix nicely with your fingers to form a crumbly mixture. Now adding water 1 tbsp at a time make a soft but stiff dough. Heat oil in a Karahi for deep frying. Grease the Chakli/ Muruku press with oil and put in a little dough into it and squeeze into the oil when it is hot. Oil should be medium hot. Fry on medium heat, until the bubbles subside and the Sev turns a golden brown. Repeat for the whole mixture. The spicy and flavorful Ratlami Sev is ready.
I have combined the Cinnamon Powder, pepper powder, Roasted cumin powder, dry ginger powder, fennel powder, clove powder, Ajwain powder, and black salt, in the given measures and made it as a single powder, and am calling it the Ratlami spice mix.
Some of these powders we might not have at home readily, for which one can roast 1 tsp of all the given ingredients under Ratlami spice mix as a whole and powder them. Use 1 to 1.5 tsp of this for the recipe.
- Some of these powders we might not have at home readily, for which one can roast 1 tsp of all the given ingredients under Ratlami spice mix as a whole and powder them. Use 1 to 1.5 tsp of this for the recipe.
- I used 3 tbsp water, one can use more as required as different qualities of Besan absorb water differently.
- Take care not to use your fingers as soon as you pour hot oil in the mix. Let it become warm and then use your fingers to combine.
If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.
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