Double Laung Sev

Description

Double Laung Sev is built around one simple idea: take the clove content of a standard sev and double it. The result is a gram flour namkeen with a noticeably stronger, more aromatic spice profile than milder options like Ratlami Sev or Ujjaini Sev, and it stands as one of the boldest products in our namkeen range.

The dough combines gram flour with a generous quantity of cloves, along with black pepper, carom seeds (ajwain), asafoetida (hing) and a mix of additional spices. It’s pressed into thin strands and deep-fried in groundnut oil until it reaches a deep golden-brown colour and a crisp, snappable texture. The extended frying and higher spice load give this sev a more intense flavour and aroma than most other varieties in the range — clove is unmistakably the lead note, followed by the warmth of black pepper and the underlying savoury depth of hing.

One detail worth calling out: this recipe is prepared without onion or garlic, which is relevant for anyone following a diet that avoids these ingredients for personal, religious or dietary reasons. That’s stated as a description of how the recipe is made, not as a certified or audited claim — if onion- and garlic-free status matters for your dietary requirements, please confirm directly before purchase. [INFORMATION REQUIRED: formal confirmation of onion/garlic-free preparation process and any relevant certification.]

Because clove is such a dominant, concentrated spice, Double Laung Sev tends to divide opinion more than the milder sev varieties — people who enjoy strongly spiced snacks tend to love it, while those who prefer subtler flavours may find it intense. If you haven’t tried it before, it’s worth sampling a small pack before committing to a larger one, particularly if you’re used to milder namkeen.

In terms of texture, the strands are fried the same way as the rest of the range — thin and pressed — but the higher spice content means the flavour comes through strongly even in a small handful. This makes Double Laung Sev well suited to sharing in small quantities, for example as part of a mixed namkeen platter alongside milder options, where its intensity provides contrast rather than dominating every bite.

Double Laung Sev pairs particularly well with a hot, strong cup of chai, which helps balance the spice and cools the palate between handfuls. It also works well as a gifting item during festive periods, when a bolder, more distinctive namkeen tends to stand out more than a milder, everyday option — though for that use case, please check current packaging and presentation details separately. [INFORMATION REQUIRED: gifting/festive packaging options, if any.]

If you’re comparing this with Garlic Sev, both sit at the spicier end of the range, but the flavour direction is different: Garlic Sev is built around fresh garlic paste and has a pungent, savoury character, while Double Laung Sev is built around clove and has a warmer, more aromatic, spice-forward character. Neither is spicier in a strict chilli-heat sense — both derive their intensity from concentrated whole spices rather than added chilli.

Storage guidance has since been confirmed from the brand’s standard pack labelling (see Storage instructions below). [INFORMATION REQUIRED: exact shelf-life duration, allergen declaration and pricing have not yet been supplied for this specific product.]