Ratlami sev is a popular fried and crisp snack made with gram flour,clove,pepper and other spices. The addition of the special spice blend,makes this spicy and gives a unique taste. This spice blend and the thickness is different from other sevs and that is what makes it special .
Ratlam is a city of Madhya Pradesh in central India . The sev is a speciality of this city and one finds it being made in every nook and corner of the city . Years back I was travelling by train to Delhi and our train broke down at Ratlam . We were told that the train would start after 5-6 hours . The co passengers suggested we take a quick tour of the city , and we stepped out ! I still remember the first thing that I spotted was Ratlami Sev being made on the streets . The aroma of this sev is awesome and one can’t resist it . I remember picking up a few packets .
The sev is spicy , but you don’t feel so while eating it , once you finish eating , it hits you ! While making this sev I made sure to keep the spices moderate , so we could enjoy it . The sev turned out just right and was enjoyed by all .
250 gms gram flour
1/2 cup oil
3/4 cup water
1 tsp lemon juice
1 tsp salt
1/2 tbsp carom seeds
1 tsp fennel seeds
1 tsp black salt
1 tsp asafoetida
1 tbsp ginger powder
1 tbsp chilly powder
Take a pan and dry roast,cloves,pepper corns,fennel seeds and carom seeds.
Remove 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.
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,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 hands and the sev mould with oil.
Place the dough in the sev maker/muruku maker with medium size 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 , flip the sev and cook the other side till golden .
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.
Week 1 Sweets
Day 3 Motichoor Cheese Cake
Day 6 Rabdi
Week 2 Gujrat – City Specific Specialities
Day 9 Tum Tum – Nadiad Special
Day 12 Limbu Mari ne Sev
Week 3 Gujrat Festival Special
Day 13 Bajri na Vada
Day 14 Methi Poori
Day 15 Fulwadi
Day 16 Farsi Poori
Day 18 Besan Sev
Week 4 State Specials
Day 19 Pappu Chekkalu
Day 20 Handvo – Gujarat Special