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Ratlami Sev – The Spicy Delight of Madhya Pradesh

1. Name & Origin

Ratlami Sev is a spicy, crunchy, deep-fried snack originating from Ratlam, Madhya Pradesh. Known for its bold flavors and crisp texture, this savory treat is a staple in Indian households and has gained international recognition.

The story of Ratlami Sev dates back to the late 19th century when Mughal emperors traveling through Ratlam’s Malwa region craved sevaiyan (wheat vermicelli). Since wheat was unavailable, local Bhil tribes used gram flour (besan) instead, resulting in what is now Ratlami Sev. Originally called Bhildi Sev, it became a household favorite and was later commercially produced in the early 1900s.

In 2015, Ratlami Sev was awarded the Geographical Indication (GI) tag, ensuring that only sev made in Ratlam using traditional methods can be labeled as Ratlami Sev.


Image Credit: Exotical Hub.
Image Credit: Exotical Hub.

2. Unique Features

Ratlami Sev stands out due to its spicy taste, crispy texture, and thick strands, setting it apart from regular sev.

Key Features:

  • Spicy Flavor – Made with a signature blend of black pepper, cloves, asafoetida, and chili.

  • Thicker & Crunchier – Unlike regular sev, Ratlami Sev has thick strands, making it crispier.

  • Special Water Influence – Ratlam’s high-mineral-content water enhances the flavor and texture.

  • Versatile Usage – Used as a standalone snack, garnish for poha, chaats, dal, and sabzis.

  • International Popularity – Exported to Singapore, the USA, China, and the UK.


3. Making Process

The preparation of Ratlami Sev follows a traditional and unique method, ensuring its signature taste and texture.

Step 1: Ingredient Selection

  • Gram flour (besan) forms the base of the sev.

  • A spice mix of black pepper, cloves, chili, asafoetida, and cumin seeds is added for flavor.

  • Groundnut oil is used for frying.

Step 2: Dough Preparation

  • The gram flour and spices are mixed with hot oil to enhance flavor.

  • Water is added to form a soft, pliable dough.

Step 3: Shaping & Frying

  • The dough is pressed through a Jharra (sieve) into hot oil at 170-180°C.

  • The strands are deep-fried until golden brown and crispy.

Step 4: Cooling & Packaging

  • The fried sev is spread out to cool before being packaged for sale.

  • Traditional Ratlami Sev is hand-packed to preserve crispiness.


Image Credit - Amazon.in.
Image Credit - Amazon.in.

4. Impact of GI (Geographical Indication) Status

The GI tag (2015) has played a crucial role in protecting the authenticity of Ratlami Sev and boosting local businesses.

Economic Impact - Ratlam houses hundreds of small-scale sev producers, employing thousands of workers. The Ratlami Sev industry contributes significantly to Madhya Pradesh’s economy. Major brands like Namkeenwalas, Prakash Namkeen, and Khandelwal Namkeendistribute Ratlami Sev across India and abroad.

Sustainability Impact - Handmade production methods reduce machine dependency. The use of groundnut oil and locally sourced spices supports sustainable farming. Traditional recipes avoid artificial preservatives, keeping the product natural and healthy.


5. How to Identify Authentic Ratlami Sev

GI Tag Certification – Look for the official Ratlami Sev GI mark on packaging.

Thicker Strands – Unlike regular sev, Ratlami Sev is thick and crisp.

Spicy Aroma – A strong clove, black pepper, and asafoetida scent.

Golden-Yellow Color – Authentic sev has a light golden hue due to its traditional frying method.

Signature Taste – A bold spicy, tangy, and slightly salty flavor, unlike generic sev.



6. Challenges

Despite its popularity, Ratlami Sev faces several challenges:

  • Imitations & Counterfeits – Many brands outside Ratlam falsely sell “Ratlami Sev.”

  • Legal Battles Over Ownership – The Bhil tribe, the original creators of Ratlami Sev, faces displacement due to large-scale commercialization.

  • Rising Costs – Fluctuations in gram flour, oil, and spice prices affect production costs.

  • Climate Sensitivity – Poor monsoons impact gram flour production, affecting supply.

  • Limited Global Awareness – Despite its export potential, branding and marketing remain underdeveloped.


7. Fun Facts

  • Ratlami Sev was first made by accident when Mughals asked Bhil tribes to prepare sevaiyan with besan!

  • It is a mandatory topping for poha, chaats, and dal in Madhya Pradesh.

  • Ratlam’s water contributes to its unique taste, just like Kolkata’s water influences its rasgullas!

  • The first commercial Ratlami Sev shop was opened by Shantilal Sakhlecha in the early 1900s.

  • A single Ratlami Sev factory can produce over 10,000 kg per day!


References

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