Ratlami Sev is flavoured primarily with cloves and so is also called Laung Sev. Pepper and Carom Seeds provide additional depth of flavour. This soft yet crunchy sev delivers packed with flavour.
Over low flame, dry roast cloves and carom seeds till they become aromatic.
Grind the roasted cloves and carom seeds with pepper to a coarse powder.
Making the Dough
Mix the besan and roasted spice powder.
Blend the oil, water, soda and salt together till you get a white, frothy mix. You can whisk by hand, use a hand blender or whip in a regular mixer.
Add this oil-water blend to the besan in small quantities and mix well till you get a sticky dough. Use all of the oil-water mix.
Making the Ratlami Sev | Laung Sev
Over low flame, heat enough oil to fry the sev. Test the heat of the oil by dropping a tiny bit of dough into the it. The dough ball should rise to the surface and fry slowly without changing colour.
Grease the murukku maker and fit the large sev attachment.
Take enough dough for one round into a plate.
Add a little water (1/4 tsp at a time) and mix well till the dough lightens in colour. Ensure that the consistency of the dough does not become runny.
Fill this dough into the murruku maker and pipe one round of sev into the hot oil.
Keep flipping the sev every few seconds and fry it till becomes crispy. Ensure that the sev does not change colour.
Remove the sev from the oil and drain all excess oil.
Transfer the sev to a plate and let it cool.
Making the remaining sev in the same manner.
When the sev has cooled, crush the rounds lightly to break them into small pieces.
Serve the Ratlami Sev with hot tea or use it as a garnish for Indori Poha.
Store in an airtight container.
Keyword Laung Sev, Ratlami Sev
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