Ratlami Sev

Ingredients:

• Chickpea flour (besan)
• Oil for deep frying
• Spices: red chili powder, turmeric powder, black pepper, cumin seeds, ajwain seeds (carom seeds), asafoetida (hing), and more
• Salt to taste
• Sugar (for the slightly sweet flavor)
• Garlic (optional, for additional flavor)
• Water

Instructions:

1. Preparing the Dough: To make Ratlami Sev, a dough is prepared using chickpea flour, spices, salt, and a small amount of oil. Water is added gradually to form a smooth and slightly stiff dough.
2. Frying: The dough is then passed through a sev maker or a special press with a sev plate attachment. This device creates thin strands of dough that are directly dropped into hot oil for deep frying.
3. Spices and Flavors: The sev strands fry quickly and become crispy. Once they’re golden brown, they are removed from the oil and drained. While still warm, the fried sev is tossed with a blend of spices that give Ratlami Sev its distinct flavor. This includes a mix of red chili powder, turmeric, cumin seeds, ajwain seeds, black pepper, asafoetida, and salt. Some variations also include garlic for additional flavor.
4. Slightly Sweet: One unique aspect of Ratlami Sev is its slight sweetness. A small amount of sugar is often added to the spice mix, which balances out the heat and adds an interesting dimension to the taste.
5. Cooling and Storing: After the Ratlami Sev is seasoned, it is allowed to cool down and then stored in airtight containers to maintain its crispiness.

Ratlami Sev is often enjoyed as a standalone snack, but it can also be used as a topping for various Indian snacks like poha (flattened rice), chaats, and more. It’s a beloved street food and snack in the region and is recognized for its bold and flavorful profile.