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2.75 from 12 votes

Ratlami Besan Sev

RATLAMI SEV – SPICY GRAM FLOUR CRISPS A NORTH INDIAN SAVORY
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, snacks/starters
Cuisine: Gujarati Cuisine, North Indian Cuisine
Keyword: besan sev, bhujiya sev, gujarati farsan, ratlami sev
Servings: 6 person
Author: Anjana Chaturvedi

Ingredients

  • 250 gm Gram flour / Besan
  • 1/2 cup Cooking Oil
  • 3/4 cup Water / Paani
  • pinch Turmeric Powder / Haldi Powder
  • 1 tsp Lemon Juice / Nimbu Ka Ras
  • pinch soda bi carb
  • 1 tsp Salt / Namak

Spice Mix

    • 20 Peppercorns / Sabut Kali Mirch
    • 1/2 tsp Carom Seeds / Ajwain
    • 1 tsp Fennel Seeds / Saunf
    • 15 Cloves / Lavang
    • 1 tsp Black Salt / Kala Namak
    • 1 tsp Asafoetida / Hing powder
    • 1 tbsp Ginger Powder / Saunth
    • 1 tbsp Red Chilli powder / Laal mirch powder

    Instructions

    • take a pan and dry roast,cloves,pepper corns,fennel seeds and carom seeds
      Take out in a bowl and grind with rest of the spices, listed in spice mix and make a fine powder.
    • Sieve the powder and keep aside(A)
    • Take water and oil in a jar and blend with the help of hand blender till the mixture become white in colour.
    • Now add lemon juice, 2.5 tbsp of masala  powder(A),soda and blend again for a minute with hand blender.
    • Add this mixture(add little liquid at a time) in gram flour,mix and make a medium soft dough.
    • Grease your hands and the sev mould with oil.Place the dough in the sev maker/muruku maker with medium size net.(bigger then the bikaneri bhujiya net)
    • Heat oil in a deep pan and press and squeeze  the mold over the pan to make sev on medium heat.
    • When the sev come on the surface of oil then turn the side and cook from both the sides till golden in colour.
    • Drain the sev on a paper napkin to absorb the excess oil.
    • Roughly crush the sev to make small pieces.
    • Store in a air tight container when cool down completely.