Hot & Spicy Ratlami Sev – A Perfect Savory Snack / Namkeen

There is something to be said about all the namkeens (savory snacks) that we can find at a sweet shop or just walk down the Indian store snack aisle. The number of options is mind blowing and enough to make your decision super hard. Every wonder what goes into making them, sounds hard, right? Think again, with the right tools, you can be churning these out like Haldiram’s! This easy sev recipe makes perfect tea-time snack and is great when you are in a munchy mood. Enjoy!


Cinnamon Powder – 1/4 tsp
Cloves Powder – 1/4 tsp
Coarse Black Pepper Powder – 1/2 tsp
Red Chili Powder – 1/2 tsp or to taste
Salt – 1/2 tsp
Water – 1/4 cup
Oil – 1 tbsp
Baking Soda – a pinch
Lemon /Lime Juice – 1 tsp
Chickpea Flour (Besan) – 1 cup

Oil for deep frying


1. In a bowl mix everything except the Chickpea Flour.
2. Mix well and then add the Chickpea Flour little at a time, mixing constantly, making sure lumps don’t form.
3. Heat the Oil for frying.
4. Grease the inside of the Sev-Maker.
5. Wipe the outside of the Sev-Maker and wash hands and make sure they are not slippery.
6. Pour some of the mixture into the Sev-Maker and close it.
7. Once the oil is hot, rotate the sev-maker and in a circular motion pour carefully into the oil.
8. Once you have completed one circle, rotate the sev-maker backwards to stop the flow.
9. Cook the sev on medium heat for about 3-4 minutes and flip using the help of another spoon or fork (to avoid splashing)
10. Cook on the other side for a couple of minutes till there are no more bubbles forming.
11. Take out the sev and place on a paper towel.
12. Allow it to cool down to room temperature.
13. Break into pieces and store in an air-tight container and store.
14. Does not need to be refrigerated.

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0 thoughts on “Hot & Spicy Ratlami Sev – A Perfect Savory Snack / Namkeen

  1. Hi Hetal & Anuja – I tried this snack recipe today and it came out so well. The best thing is one can never go wrong with this recipe. I tripled the amount of besan and now I can snack on this for 2 weeks! Thanks a lot:-)

  2. The moment i saw this recipe, i just wanted to make it off immediately. Rushed to store, bought sev maker and made up a batch. I doubled the quantity given so that we can munch away longer πŸ™‚ thanks a ton . Needless to say, you ladies are doing a wonderful job.. πŸ™‚



  4. Thank you thank you thank you…:)))))))) you and your recipes are life savers.:)) I just made this sev and its awesome. I was looking for something to make for my twins’ 3rd bday. They looooove it.. They have been munching on it since I made the first batch. I also made the namak pare..I will comment on it at the recipe page.:)))))))

  5. Hi Ladies, I don’t have Clove Powder, can I just blend whole cloves to make a powder out of it or do I need to roast them first?

    I would like to try this recipe out soon.

    Thank you.

  6. hello ladies … Recently I was looking for CHAI at youtube and I found your charming website the way you simplfy life is great and marbeleous !! For Chai I took earl grey teabags,good alpine water & milk,ginger and cardamon of course but instead of sugar I prefer honey (because white sugar is not so good at all). Have you ever heard about the receipe to put salt into the tea? Have a good tea-time and I enjoy it too.

    1. Hi Gabi,

      We’re so glad you are enjoying SMTC. We have not heard of adding salt to tea. Which part of the world does this recipe come from?

    1. Hi Nirali,

      This recipe makes the thicker version of sev that has a bit of a crunch. The recipe for the thin one is a little different. It has a bit more oil in the batter and does not have all the spices.

  7. Hi Hetal & Anuja,
    Really a great snack.. taste great with the smell of cinnamon, and cloves. My 18 month old loved the sev. Thanks.

  8. hi,
    hetal and anuja

    I wanted to thank you both for the wonderful recipes. I have learned a lot from you guys. I tried the above recipy and my sev turned red, orange color, instead of typical yellow also it was not soft. Any suggestion?

    1. Hi SP,

      If you fry it too long, the color will change to reddish orange. This type of thick sev is meant to be a little harder than the fine sev which just melts in your mouth. Really, the amount of baking soda you use will determine the softness. We’ve tried the recipe with more baking soda and it is definitely softer, but it absorbs more oil.

  9. Thank you girls for the wonderful receipe. Can you please tell me whether besan flour and chenna flour are one and the same?

      1. Thank you for the quick reply. I really appreciate your patience in answering each and everyones’ question !

  10. Dear Hetal & Anuja,

    I like you and all your work and effort. I want to send you one receipe of Lauki . I am sure you will love it. Just answer me on which e-mail address I should type it.

  11. thank you for this recipe. but I want to add one thing in this is a “curry leaves”. u can blend it with water and use that water to add in mixure. it’ll smell and test really good.

      1. Hi Raj,
        Honestly, I bought this pan about 15 years ago and have no idea which store I bought it at. But yes, my guess would be that it’ll be available at most Indian Grocery stores!
        Hope that helps πŸ™‚

  12. hi,
    i make sev but i don’t add baking soda & recipe little bit different i share with you.
    i take water &add your spices (with ajwain & few turmeric)& few oil & mix. i use hand its mix very well.& add flour. (you add flour do not use hand mixer)
    you can eat with onion,lemon,tommato,cilantro & i put jiralu powder on top(gujarati people know this powder & other i don’t know)thanks.
    if you intreasted in sandwich dhoklaa recipe i share with you.

      1. hi,
        i do not use home batter.i never try at home.i use talod white instant dhokla mix its test like gujarati khatta dhokla.its not hard.
        you want to make sandwich just apply first thin layer &half cook then you apply cilantro chutny(its test sweet &spicy necessary)lid open & cook 1 min and add second thin layer & cover lid & cook.after thadka.put some oil add mustered seeds,greenchilli small cut,sesame seeds spread on the top & cilantro on the top.thanks.
        please tell me your dhokla batter recipe.i think idli batter=dhokla batter.

  13. * Asking people to wash their hands before pressing the mix is a great safety tip!

    Such big sev are prepared during festivals and weddings (I think is it done with urad flour too). You should have included another tip for beginners – press it on an aluminium foil or a plate in a smaller size and then drop it in the oil (like it is done for chuklies). I really can’t imagine the result if some new to cooking dropped the press in the hot oil by mistake! If possible, please update your video with this tip. Thanks.

  14. Hi Anuja and Hetal,

    First of all, you are doing a great job! I have learnt lot of recipes from you both. Thanks.

    Can you tell me what is the kadai you are using and where I can buy in the US? And whether it will work fine with the electric stove?


  15. Hi Hetal & Anuja…great website! I love cooking and find such easy to follow recipes on your site. Keep up the great work! Please post some more guju recipes!!!
    Anyways, just wondering what the purpose of the baking soda is? My mom makes gathiya and sev a lot, but have noticed she does not put baking soda in it…just wondering what your reasoning is? Thanks

  16. hi Anuja/Hetal,

    Whenever i make this snack i always add either a tsp of jeera or ajwain which tastes wonderful as well as good for stomach especially using ajwain with besan is always recommended.

    Please ladies try to post a video on undiyo/cookies.

    Keep up your good work going.


  17. This recipe is perfect in timing. I have a bag of chickpea flour that needs to be used up. Thanks. I will be using my “Spaetzle” maker (like a potato press) to make it.

  18. Excellent no fuss no mess recipe!there is nothing like homemade snacks!sad part i dont have a sev maker.

    keep up the good work!

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