Ratlami Sev: Tips To Make This Spicy Snack From MP
Image Credit: Wikimedia Commons

Known for a spicy taste and the extra crunch on the outside, Ratlami Sev is a famous dish from the city of Ratlam in the state of Madhya Pradesh. This savoury delight, which consists primarily of gram flour (besan) and is seasoned with a special mixture of spices has gained increased popularity all across India. 

Ratlami Sev is mostly eaten during festive seasons and is frequently eaten as a snack on its own or as a complement to other dishes. It adds a crunch to the meal . The preparation process includes making a spiced dough, which is then extruded through a sev maker and deep-fried till golden brown. The end product is a crunchy, crispy snack that goes well with chaat or can be eaten on its own.

Selection Of Good Quality Ingredients

First of all, the selection of ingredients is a main factor in getting the best Ratlami Sev. The principal ingredient used here is gram flour also known as besan from which the sev is made. For the best texture use freshly ground and fine besan.  

Further, to acquire the unique taste of Ratlami Sev you need a variety of spices. Spice materials include red chilli powder, cloves, fennel seeds, black pepper and ajwain (carom seeds). It will be best if you use fresh spices when making your sev as pre-ground spices are not as tasty as the freshly ground ones. Last but not least you can add ingredients such as lemon juice and baking soda, which contribute a fluffy and crispy texture to the finished product.

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Spice Mix Preparation

For authentic Ratlami Sev, the ideal spice blend must be created. To start, dry roast entire spices in a skillet over low heat until fragrant. Essential oils are released throughout this procedure, and their flavours are enhanced. To avoid making them bitter, take care not to burn them. 

After roasting, allow for the spices to cool then grind them using a  mortar or use a spice grinder to get a fine powder. In a bowl, combine this freshly ground spice blend with asafoetida (hing), red chilli powder, and salt.

Dough Preparation

Combine the prepared spice mix, baking soda, salt, and gram flour in a large mixing basin. While mixing, gradually add water until the dough is smooth but still a little sticky. 

Gently knead the dough for five to ten minutes; this helps the flour create gluten, which adds to the sev's texture. Add water a bit at a time until your dough achieves the consistency you want if it feels too crumbly or dry. On the other side, add more besan till you can manage it comfortably if it's too wet.

Frying Process

To ensure the sev can float when frying, heat oil in a deep frying pan or kadai over medium heat. Drop a tiny piece of dough into the oil to see if it's hot enough; if it sizzles and rises right away without browning too rapidly, you're ready to fry. 

Fill a sev maker (also called a chakli press) with your prepared dough using a fine-hole disc. Pieces of dough can be squeezed out in straight lines or in circles, depending on your preference, right into the hot oil. Depending on thickness, fry for 2 to 3 minutes every batch until golden brown and crispy on both sides.

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To prevent soggy sev, avoid packing the pan too full, which will lower the oil temperature. To guarantee uniform frying and crispiness throughout, fry in small quantities instead.

Serving And Storing

Once the Ratlami Sev is perfectly cooked, let it drain on paper towels to absorb any extra oil, and then, when it has cooled fully, transport it to an airtight container. It is also very enjoyable as a snack with tea or coffee and can be used as a base for preparations such as chaat and misal.

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Ratlami Sev can be kept for several weeks without losing its texture if it is stored properly, which is essential to preserving its crispiness. Your container should be kept out of direct sunlight and heat sources that could create moisture buildup. Because sev is porous, it can readily absorb odours, therefore don't store it next to foods that smell strongly.