Ujjaini Sev · उज्जैनी सेव

About Ujjaini Sev

Ujjain sits about an hour from Indore, and like every town in the Malwa region it has its own relationship with sev — locally it's Ujjaini sev, sometimes just called Ujjain sev, and it's the style associated with the city: besan (gram flour) dough pressed into strands and fried until crisp, seasoned in a way local sweet-and-namkeen shops have made their own.

Where Ratlami-style sev is known for its pungent, peppery heat, Ujjaini sev is the one many families reach for as an everyday namkeen: a sev that works on its own with tea, but also disappears into poha, chaat and sabzi without overpowering them. Styles differ from shop to shop — some thicker, some finer, some spicier — which is part of the fun of the Malwa sev map.

In Ujjain and across Madhya Pradesh, sev turns up at almost every meal. It is the crunch on a plate of poha, the topping on a bowl of usal or chaat, the stir-in that makes a sev-tamatar sabzi, and the handful that fills a gap between meals. Visitors to Ujjain often carry a few packs home, which is how the style travels across the country.

Having Ratlami-style and Ujjaini sev side by side is the easiest way to taste how much a single snack can vary within one region. That is why the Gathri Namkeen bundle puts them together — two neighbouring towns, two sev styles, one parcel.

Gathri picks Ujjaini sev from Indore sellers and ships it in the seller's original pack, inside a Gathri outer pack with the Indore Place Stamp. Ingredients and seller details are printed on the seller's pack.

Close the pack well after opening and store it somewhere cool and dry so it keeps its crunch.

How to use it

• Enjoy on its own with chai
• Top poha, usal and chaat
• Stir into sev-tamatar sabzi
• Mix into bhel or a quick namkeen platter

Questions

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