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Ratlami sev
रतलामी सेव: thick, peppery gram-flour sev spiced with clove and black pepper, from Ratlam
Ratlam in western Madhya Pradesh is so proud of its sev that it carries a GI tag, and every Malwa household keeps a tin for poha, usal and chai-time munching. What makes it different is the spice: ground clove, black pepper and ajwain give a warm heat that builds slowly, and the sev is pressed thick and fried until deep gold. The common mistake is frying in oil that is too hot, which browns the outside while the centre stays soft and soon goes chewy. Chef's tip: cool completely before you store it in an airtight tin; it keeps crisp for three weeks.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the dough
- 9 oz gram flour (besan)sifted
- ¼ tsp ground cloves
- 1 tsp ground black pepper
- ½ tsp ajwain (carom seeds)crushed
- 1 tsp red chilli powder
- ¼ tsp ground turmeric
- 1 tsp salt
- 2 tbsp hot oil
- ½ cup water
For frying
- 3 ¼ cups sunflower or groundnut oilfor deep-frying
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Method
0/6 doneStep 1: Mix 9 oz gram flour (besan), ¼ tsp ground cloves, 1 tsp ground black pepper, ½ tsp ajwain (carom seeds), 1 tsp red chilli powder, ¼ tsp ground turmeric, ¼ tsp gluten-free asafoetida (hing) and 1 tsp salt in a bowl.
2 minStep 2: Pour in 2 tbsp hot oil, rub it through, then add ½ cup water a little at a time to make a soft, smooth dough that pipes easily.
4 minStep 3: Heat 3 ¼ cups sunflower or groundnut oil in a wide kadhai, no more than a third full, to about 350°F: a pinch of dough should rise steadily, not explode. Never leave the oil unattended.
6 minStep 4: Fill a sev press fitted with the thick (3–4 mm) disc and press a ring of sev directly into the oil.
2 minStep 5: Fry on medium heat for 2–3 minutes, turning once, until the bubbling almost stops and the sev is golden and crisp.
15 minStep 6: Drain on paper, break into short lengths when cool and store airtight.
5 min
Nutrition per serving
- Calories
- 200 kcal
- Protein
- 7 g
- Carbs
- 15 g
- Fat
- 12 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ratlami sev take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of ground cloves?
- Ground cloves, ¼ tsp for every 3 whole cloves.
- What can I use instead of ground black pepper?
- Black peppercorns, freshly ground, same amount.
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