Authentic Spicy Ratlami Sev NamkeenVeg
Create the perfect tea-time snack with this authentic Ratlami Sev. This crispy, spicy, and tangy namkeen is made using a traditional blend of aromatic spices like cloves, black pepper, and carom seeds. With a specialized dough preparation technique, these snacks achieve a professional texture that is crunchy on the outside and soft on the inside. Follow this simple guide to store them for months and enjoy a premium market-style experience at home.Authentic Spicy Ratlami Sev Namkeen
Ingredients
2 1⁄2 cup Gram Flour (besan)
15 piece Black Peppercorns
15 cloves Garlic
1 tsp Carom Seeds (Ajwain)
Fannel Seed 1 tsp
1 tsp Black Salt
1 tsp Asafoetida
1 tsp Ginger Powder
1 tsp Red Chilli Powder
1 tsp Garam masala Powder (Hot Spices)
Dry red chilli seeds 1 tsp
2 1⁄2 cups Gram Flour (besan)
1 cup Water
For frying Oil
to taste Salt
1 tsp Baking Soda
1 tsp Lemon Juice
pinch Turmeric Powder
Instructions
1
Combine peppercorns, cloves, ajwain, fennel, black salt, asafoetida, ginger powder, red chilli powder, chilli seeds, and garam masala in a mixer. Grind into a fine powder.
2
In a separate jar, blend 60ml water and 60ml oil until it turns creamy and white. Add turmeric, salt, baking soda, lemon juice, and the spice powder. Blend again.
3
Place the besan in a bowl. Gradually pour the prepared liquid mixture into the besan, kneading it into a smooth, soft dough.
4
Take half the dough, add a little extra water, and knead until very soft and smooth. Grease your hands with oil.
5
Heat oil in a deep pan over medium flame. Check the temperature by dropping a small piece of dough; it should rise immediately.
6
Use a perforated Sev maker (jara) or a press machine with a thick-style disc. Grease the tool with oil.
7
Press the dough into the hot oil. Fry on medium heat, turning occasionally, until crispy but still light in color.
8
Drain on a paper towel and let cool completely before storing in an airtight container.
Nutrition Facts
2 servings per recipe
