Ratlam tradition · picked in Indore
Ratlami-style Sev · रतलामी सेव
The spicy, clove-and-pepper sev the whole Malwa region snacks on.
Get Ratlami-style Sev in these Gathris
Shipped in the seller's original pack, inside a Gathri outer pack with the Indore Place Stamp. Free shipping on orders of ₹999 or more.
About Ratlami-style Sev
Sev is the crunchy thread of Malwa's food culture, and Ratlam's version is the one people name. Made from besan (gram flour) dough pressed into thin strands and fried, Ratlami-style sev is known for its spice: it is traditionally seasoned with warm, pungent spices — clove and black pepper are the flavours most people associate with it — which give it a heat that builds slowly rather than hitting all at once.
Ratlam's sev is special enough that the name is protected: Ratlami sev received a Geographical Indication (GI) tag in 2014, tying the name to producers in the Ratlam region. That is why Gathri describes the sev picked from Indore sellers as Ratlami-style — it is made in the Ratlam tradition, and we would rather be precise about origin than borrow a protected name.
Across Madhya Pradesh, sev is less a snack than an ingredient. It is scattered over poha, folded into bhel, used as the crunchy top layer on chaat, and eaten by the handful with evening tea. In many homes a sev-tamatar sabzi — a quick curry of tomatoes with sev stirred in at the end — is a weeknight standby.
The appeal of Ratlami-style sev outside the region is simple: most packaged sev sold nationally is mild and uniform. The Malwa style is spicier and more assertive, and it keeps its crunch well when stored properly. For anyone who grew up in Madhya Pradesh and now lives elsewhere, it is one of the flavours that is hardest to replace.
Gathri picks the sev from Indore sellers, keeps it in the seller's own pack, and ships it inside a Gathri outer pack stamped with the Indore Place Stamp. The pack label carries the seller's details and ingredients, so you always know exactly what you are eating.
Keep the pack tightly closed after opening so the sev stays crisp, and store it away from heat and humidity.
How to use it
- Scatter over poha or upma
- Top chaat, bhel and dahi puri
- Make a quick sev-tamatar sabzi
- Eat by the handful with evening tea
Questions
Why does Gathri say 'Ratlami-style' sev?
Ratlami sev holds a Geographical Indication tag tied to the Ratlam region. Our sev is picked from Indore sellers and made in the Ratlam tradition, so we call it Ratlami-style to be accurate.
What does Ratlami-style sev taste like?
It is a spicy besan sev, traditionally seasoned with warm spices such as clove and black pepper, with a slow-building heat and a firm crunch.
Which Gathri has Ratlami-style sev?
It comes in the Namkeen Gathri, and you can also pick it in a Customised Gathri.
Do you deliver across India?
Yes, to serviceable pincodes across India. Enter your pincode on gathri.in to check delivery.