Ratlami Sev Namkeen is a popular snack from the city of Ratlam in the state of Madhya Pradesh, India. This savory treat is made from chickpea flour, spices, and herbs that are blended together to create a crispy and crunchy snack that is bursting with flavor. Ratlami Sev Namkeen is a favorite among locals and tourists alike, and it has gained popularity all over India and beyond. Whether you are looking for a quick snack to munch on or a delicious accompaniment to your evening tea, Ratlami Sev Namkeen is a perfect choice that is sure to satisfy your taste buds. In this article, we will explore the types, specifications, and patterns of this beloved snack.

Ratlami Sev Namkeen is a versatile snack with many variations. Here are some of the most popular types of Ratlami Sev Namkeen:

1. Regular Ratlami Sev Namkeen: This is the most common and traditional variety of Ratlami Sev Namkeen. It is made with a combination of chickpea flour, spices like red chili powder, turmeric powder, and carom seeds, and fried in oil until crispy. Now you can easily buy Ratlami sev online from Indore Online’s website.
2. Garlic Ratlami Sev Namkeen: In this variation, the sev is flavored with garlic to give it a unique and pungent taste. Garlic Ratlami Sev Namkeen is perfect for garlic lovers who enjoy the bold and distinct flavor of this herb.
3. Tomato Ratlami Sev Namkeen: Tomato Ratlami Sev Namkeen is made with a blend of tomato puree, chickpea flour, and spices like red chili powder and turmeric powder. This variety has a slightly tangy and sour taste, making it a great snack to enjoy with a cup of tea.
4. Palak (Spinach) Ratlami Sev Namkeen: Palak Ratlami Sev Namkeen is made by adding pureed spinach to the chickpea flour mixture. This not only adds a lovely green color to the snack but also makes it healthier by incorporating spinach, which is a great source of vitamins and minerals.
5. Corn Ratlami Sev Namkeen: In this variation, cornflour is used instead of chickpea flour, giving it a different texture and flavor. Corn Ratlami Sev Namkeen has a slightly sweet taste and is perfect for those who prefer a milder and less spicy snack.

Each variation mentioned here has its own unique taste and texture, making it a versatile snack that can be enjoyed in many different ways.

Now, let us go through the specifications of Ratlami Sev Namkeen:

Ingredients: The main ingredients used in Ratlami Sev are chickpea flour, salt, red chili powder, cumin seeds, and carom seeds. Other ingredients, such as asafoetida, turmeric, and black pepper, may also be used to enhance the flavor.

Texture: Ratlami Sev has a crunchy and crispy texture with a slightly rough surface. The sev is thin, about the width of a pencil, and is usually coiled or knotted into small bundles.

Flavor: Ratlami Sev is known for its spicy and tangy flavor. It has a prominent taste of red chili powder and cumin seeds, with a hint of sourness from the use of citric acid.

Shelf life: Ratlami Sev has a long shelf life of several weeks when stored in an airtight container in a cool, dry place.

Serving suggestions: Ratlami Sev is often served as a snack with tea or coffee or as a topping for chaat or other street food dishes. It can also be used as a crunchy garnish for salads or soups.

Nutritional value: Ratlami Sev is a high-calorie snack, with around 500–600 calories per 100 grams. It is also high in carbohydrates and fat. However, it is a good source of protein and fiber due to the chickpea flour used in the preparation. You can now get the authentic and freshly packed Ratlami sev in Mumbai from Indore Online’s shop in Thakur village.

Ratlami sev is known for the different patterns that come out of the process of making it. Some of the common patterns include straight sev, zig-zag sev, and spiral sev. These patterns not only add to the aesthetic appeal of the snack but also affect its texture and taste.

• Straight sev is the simplest pattern and is made by pressing the dough through a straight sev maker. It is the most common pattern and is often used as a base for other varieties of sev.
• Zig-zag sev, as the name suggests, has a zig-zag pattern and is made by using a zig-zag sev maker. This pattern not only adds to the visual appeal but also gives the sev a crunchier texture.
• Spiral sev, also known as papdi sev, is made by using a special sev maker that creates a spiral pattern. This pattern is ideal for dishes that require a sturdy sev, such as chaat.

Conclusion