Ratlami sev

Name: Ratlami sev
Total time: 900 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 g gram flour; 1/4 tsp asafoetida; 2 tbsp cooking oil; 5-6 cloves; 2 green cardomom; 1 tsp Red chilli powder; 1 tsp ajwain or carom seeds; 1 tsp Fennel; 1 tsp salt or to taste; 7-8 black pepper; 1 small piece cinnamon; 1 /4 turmeric powder; 1 tsp lemon juice; Pinch baking soda; As needed Oil for frying; As needed Water

Gupta Mithlesh @CookwithGM

Italy

#goldenapron2
Madhya pradesh
Week 3
Ratlami Sev is popular from city of Ratlam in Madhya Pradesh.

Gupta Mithlesh @CookwithGM

Italy

#goldenapron2
Madhya pradesh
Week 3
Ratlami Sev is popular from city of Ratlam in Madhya Pradesh.

Saved

Ingredients

15 mins

4 servings

250 ggram flour
1/4 tspasafoetida
2 tbspcooking oil
5-6cloves
2green cardomom
1 tspRed chilli powder
1 tspajwain or carom seeds
1 tspFennel
1 tspsalt or to taste
7-8black pepper
1small piece cinnamon
1/4 turmeric powder
1 tsplemon juice
Pinchbaking soda
As neededOil for frying
As neededWater

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Steps

15 mins

1

Over low flame, dry roast cloves, ajwain, fennel, cumin, pepper, cardamom and 1/4 inch cinnamon till they become aromat. blend to a fine powder
2

Sieve the powder and mix in besan and add turmeric powder, Asafoetida, lemon juice, pinch of baking soda, salt and hot oil and mix well.
3

Mix well making sure the spices are well combined. Now add water and knead to a non sticky dough. The dough will be slightly sticky. that's normal.
4

Grease the small holed mould with some oil and stuff dough into it.
5

Press the spread sev into the hot oil forming a circle in the oil, a few at a time and deep-fry on a slow flame till it turns very light brown in colour from all the sides. Drain on an absorbent paper and repeat making more sev with the remaining dough.
6

Transfer the sev into a deep bowl and break into pieces using your fingers and serve.
7

Store in an airtight container and use as required.