Step-by-step
1
firstly, in a tawa dry roast ¾ tsp cloves, ¼ tsp ajwain, ½ tsp fennel, 1 tsp cumin, 1 tsp pepper, 2 pods cardamom and ¼ inch cinnamon.
2
blend to a fine powder without adding water.
3
transfer the spice mix to a bowl and add ¼ tsp turmeric, ½ tsp chilli powder, pinch hing, ½ tsp ginger powder, ¼ tsp baking soda, 1 tsp salt, 2 tbsp oil and 1 tsp lemon juice.
4
mix well making sure the spices are well combined.
5
further, add 2½ cup besan, crumble and mix well.
6
now add ½ cup water and knead to a non-sticky dough. the dough will be slightly sticky, that’s normal.
7
grease the small holed mould with some oil and stuff dough into it.
8
further, press and spread the sev in hot oil forming a circle in the oil and make sure you do not overlap.
9
after a minute, flip over and fry the other side and fry well.
10
finally, drain over kitchen paper to absorb oil and repeat making more ratlami sev with the remaining dough.
Video
Notes
- firstly, deep fry in hot oil to prevent oil absorption.
- additionally, adjust the spice mix to the spice level you are looking for.
- also, make sure to flip over and fry on both sides.
- finally, ratlami sev recipe stays good for a week or more when stored in an airtight container.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/ratlami-sev-recipe-masala-sev-recipe/