Madhya Pradesh Ratlami Sev Spiced Fried Noodle Ratlam Snack

Method

1. 1

   Mix besan, ajwain, black pepper, clove powder, asafoetida, red chilli powder, turmeric and salt in a bowl.

2. 2

   Add 1 tbsp hot oil (this shortening effect creates the crumbly texture of ratlami sev). Mix until crumbly.

3. 3

   Add water gradually, mixing with your hands, until the dough comes together in a stiff, smooth ball.

4. 4

   The dough should be stiffer than roti dough — if too soft the sev will be greasy.

5. 5

   Heat oil for deep frying on medium.

6. 6

   Fill the sev press with dough. Use the fine or medium disc plate.

7. 7

   Press the sev directly into the hot oil in circular motions.

8. 8

   The thin noodles will sizzle immediately.

9. 9

   Fry on medium for 2 to 3 minutes until the sizzling subsides and the sev is crispy and golden but not dark.

10. 10

    Drain on paper towels. Cool completely — the sev crisps further as it cools.

11. 11

    Break into pieces. Store in an airtight container for 3 weeks.