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Ratlami Sev I Ratlami Besan Sev Recipe

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Ratlami sev – Spicy gram flour crisps a North Indian savory

Ratlami sev is a popular fried and crisp snack made with gram flour, clove, pepper and other spices. This is a  specialty from the city of Ratlam(M.P).

The addition of the special spice blend, makes this spicy and gives a unique taste.the spice blend and the thickness of Ratlami sev is different from bikaneri sev.

ratlami sev recipe

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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.
     

Comments

  1. Sharon says

    Delicious but too spicy..but can’t stop eating it..lol given as a gift for dwali celebration

    • anjanaskc says

      hi Sharon,you can adjust the spice level according to your preference

  3. Nisha says

    omggg you made this sev at home!! you have a lot of patience, anjana 😀

  4. Ruchi says

    Loved your space..really make me remember my moms cooking.. Happy to follow you 🙂

  13. Meena B says

    wow this looks delicious with all the flavours
    i have tht big jhadda from where i make those ghatiyas

    wud love to try this

2.75 from 12 votes (12 ratings without comment)