Thin crispy besan noodles flavoured with ajwain, black pepper and clove — the distinctive spiced sev from Ratlam that is the most prized variation in all of India.
Ingredients
2 cups besan (gram flour)
1 tsp ajwain (carom seeds)
1/2 tsp black pepper — coarsely ground
4 cloves — finely powdered
1/4 tsp asafoetida
1/2 tsp red chilli powder
1/4 tsp turmeric
1 tbsp hot oil (moyan — for short texture)
Salt to taste
Water — to make a stiff dough
Oil for deep frying
A sev press or sev maker
Method
Mix besan, ajwain, black pepper, clove powder, asafoetida, red chilli powder, turmeric and salt in a bowl.
Add 1 tbsp hot oil (this shortening effect creates the crumbly texture of ratlami sev). Mix until crumbly.
Add water gradually, mixing with your hands, until the dough comes together in a stiff, smooth ball.
The dough should be stiffer than roti dough — if too soft the sev will be greasy.
Heat oil for deep frying on medium.
Fill the sev press with dough. Use the fine or medium disc plate.
Press the sev directly into the hot oil in circular motions.
The thin noodles will sizzle immediately.
Fry on medium for 2 to 3 minutes until the sizzling subsides and the sev is crispy and golden but not dark.
Drain on paper towels. Cool completely — the sev crisps further as it cools.
Break into pieces. Store in an airtight container for 3 weeks.