Banarasi Namkeen · Handcrafted · Pure Groundnut Oil
Traditional Ratlami Sev | Handcrafted Namkeen – 250 gms
रतलामी सेव — तीखा, करारा, बनारसी अंदाज़
₹110.00
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Besan • Ajwain • Laung • Pink Salt • Groundnut Oil
“Ratlami sev – ek baar kha lo toh ordinary sev kabhi acchi nahi lagti.”
Our Traditional Ratlami Sev is made from chickpea flour kneaded with the authentic Ratlami spice blend – ajwain, clove, black pepper and dried red chilli – then pressed through a fine sev maker and fried fresh in pure groundnut oil. The result is thin, crispy, fiery sev with a complex spice character that sets it completely apart from plain besan sev.
Ratlami sev originates from Ratlam, Madhya Pradesh but has become one of the most beloved namkeen styles across North India. Our version is made by Banarasi women artisans in small batches using the authentic spice combination – no shortcuts on the clove and ajwain that give Ratlami its distinctive character.
Thin, crispy, very spicy, deeply aromatic. A specialist namkeen for those who know.
What makes Ratlami Sev different from regular sev?
The spice blend. Regular besan sev uses minimal seasoning – just salt and maybe a little ajwain. Ratlami sev uses clove, black pepper, dried chilli and ajwain in specific proportions that create a warm, complex, fiery flavour. The clove in particular gives it an almost medicinal depth that is very distinctive. You know immediately when you have real Ratlami versus imitation.
What oil is used?
Pure groundnut oil only. No palm oil, no mixed refined oils. Groundnut oil has a high smoke point and a neutral flavour that does not compete with the spice blend. It is also the traditional choice for frying namkeen in this region. After frying, excess oil is thoroughly drained – our sev is notably less oily than mass-produced versions.
| Product Name | Traditional Ratlami Sev (Handcrafted Namkeen) |
| Also Known As | Ratlami Sev, Spicy Sev, Masala Sev |
| Style | Ratlami, Handcrafted, Small Batch |
| Net Weight | 250g |
| Shelf Life | 3 months from manufacture (sealed) |
| After Opening | Consume within 3 weeks for best crunch |
| Storage | Cool dry place. Keep sealed after opening. |
| Oil Used | Pure Groundnut Oil - no palm oil |
| Preservatives | None |
| Artificial Colours | None |
| Artificial Flavours | None |
| Spice Level | Very High |
| Distinguishing Spice | Clove (laung) and ajwain - signature Ratlami flavour |
| Made By | Banarasi women artisans, Varanasi, UP |
| Packaging | Sealed food-grade pack |
Sourced from Varanasi and UP farms. No synthetic additives, no hidden chemicals.
Besan (Chickpea Flour)
UP
The base. Fine quality besan for thin, even strands with good crunch.
Lal Mirch (Red Chilli)
UP
Dried red chilli for bold heat throughout.
Ajwain (Carom Seeds)
UP
Sharp herbal character. Essential to authentic Ratlami flavour.
Laung (Cloves)
India
The defining Ratlami ingredient. Warm, almost medicinal depth.
Kali Mirch (Black Pepper)
India
Warming peppery heat that builds over eating.
Salt
Food grade
Balanced seasoning throughout the sev.
Pure Groundnut Oil
India
Frying medium. High smoke point, neutral flavour. No palm oil.
With Chai
The most natural pairing. Namkeen and evening chai - always.
On Poha and Upma
Sprinkle on top for instant crunch and flavour contrast.
In Bhel Puri
A key ingredient in homemade bhel. Adds the right crunch.
Party Snack Bowl
Mix with other namkeen for an instant party snack bowl.
As a Topping
Crumble over chaat, dahi aloo or salads for texture.
Travel and Office
Light, non-messy, satisfying. A great desk snack.
Pro tip
Use Ratlami sev as a topping on aloo sabzi or chole. The sev softens slightly in the gravy and adds a textural and spice contrast that takes both dishes to another level.
Storage tip
Store in a cool dry place. Keep the pack sealed tightly after opening. Consume within 3 weeks of opening for best crunch. Do not store in the fridge - moisture will make namkeen lose crispness.
Traditional Ratlami Sev is where most commercial namkeen brands use the name but skip the actual Ratlami spice blend - particularly the clove, which is expensive and distinctive. Ours uses the authentic combination of clove, ajwain, black pepper and red chilli in the correct proportions. Fried fresh in pure groundnut oil in small batches. If you have eaten real Ratlami sev, you know immediately when you are eating an imitation. This is the real thing.
| What we are comparing | Salteen | Typical commercial brand |
|---|---|---|
| Spice authenticity | Full authentic Ratlami blend including clove - the defining and distinguishing ingredient. | Often skip clove or use minimal amounts to reduce cost. Flavour is generic. |
| Oil or fat used | Kacchi ghani cold-pressed mustard oil or pure groundnut oil. Own farm, Varanasi. | Refined oil, mixed oils or palm oil. Source rarely disclosed. |
| Preservatives | Zero. None at all. | Sodium benzoate, potassium sorbate or similar synthetic preservatives. |
| Who makes it | Banarasi women artisans in Varanasi, UP. Small batches every season. | Factory workers, often outside the region named on the label. |
| Artificial colour | None. Colour comes from natural ingredients only. | Often added for visual consistency across batches. |
| Batch size | Small seasonal batches. Made fresh every year. | Mass-produced year-round from pre-processed or stored base material. |
| Satisfaction guarantee | Order not right? Full replacement or refund within 7 days. No questions. | Varies - many brands do not offer returns on food products. |
Small batch, every season
Fresh every season when ingredients are at their best. Not from a warehouse sitting for months.
Women-made in Varanasi
Every product prepared by Banarasi women artisans. Not a marketing point - just the truth.
100% satisfaction guarantee
Order not right? Contact within 7 days. Full replacement or refund, no questions.
Made in Varanasi. Delivered across India. Traditional hands, modern logistics.
Frequently Asked Questions
THE PROCESS
Ratlami Sev — Handcrafted the Old Way
The fiery namkeen from Ratlam, made fresh in Varanasi by our women artisans.
-
Prepare Besan Dough
Chickpea flour kneaded with ratlami masala — ajwain, clove, black pepper
-
Add Ratlami Spice Blend
Authentic spice mix that gives Ratlami Sev its signature heat
-
Press Through Sev Maker
Dough pressed through fine-hole press into thin strands
-
Fry in Groundnut Oil
Fried fresh in pure groundnut oil — no palm oil, no reuse
-
Drain & Cool
Excess oil fully drained, cooled before seasoning and packing
Loved by Families Across India
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