Ujjaini Sev

Description

Ujjaini Sev is one of the milder, thinner members of the sev family, and it’s better known by many households under its other name: Poha Sev. That second name gives away its main role — this is the sev most commonly sprinkled over a plate of poha, adding crunch and a gentle spice lift without overpowering the softer flavours of the flattened rice, onion, mustard seed and curry leaf underneath.

The dough is made from gram flour (besan), seasoned with carom seeds (ajwain), black pepper (kali mirch) and a touch of asafoetida (hing), along with other traditional spices. It’s pressed into fine, thin strands and fried in groundnut oil. Compared with bolder sev varieties like Garlic Sev or Double Laung Sev, Ujjaini Sev is deliberately restrained — the goal isn’t to be the star of the plate but to complement whatever it’s paired with.

That said, Ujjaini Sev is far from bland. Ajwain gives it a faint bitterness and warmth that becomes more noticeable the more you eat, black pepper adds a light, clean heat, and hing contributes a savoury depth that rounds out the blend. Together, these create a snack that’s genuinely pleasant eaten on its own, straight from the packet, while still being versatile enough to use as an ingredient in other dishes.

Because the strands are pressed thin, Ujjaini Sev fries up especially light and crisp — it shouldn’t feel dense or chewy in the mouth. This fine texture is part of why it works so well as a topping: it distributes evenly over poha, chaat or a sandwich filling, rather than sitting in clumps the way a thicker sev might.

Beyond poha, Ujjaini Sev is commonly used as a topping for bhel, sev puri and other chaat-style dishes, where its mild flavour lets the other elements — tamarind chutney, chopped onion, coriander, chilli — come through clearly. It also works well simply scattered over a slice of buttered toast or a cheese sandwich for extra crunch and a light savoury note, a use that’s become popular well beyond Madhya Pradesh.

If you’re comparing this with Ratlami Sev, the two are close in spice level, but the flavour direction is slightly different. Ratlami Sev leans on clove and black pepper for a warmer, rounder taste, while Ujjaini Sev’s ajwain-and-hing combination gives it a lighter, slightly more savoury edge. Neither is objectively “better” — the right choice depends on whether you want a namkeen to snack on directly (Ratlami Sev works well here) or one built primarily to top other dishes (Ujjaini Sev’s traditional role).

No artificial flavouring or added preservatives are used in this recipe, and it’s made fresh rather than held in long storage before packing. Like the rest of the range, this means the best eating experience comes from consuming it within the stated shelf life and storing it correctly once opened.

Ujjaini Sev is a good starting point for anyone new to Indian namkeen who wants something crunchy and flavourful without a strong chilli kick, and it’s an essential pantry item for anyone who regularly makes poha, chaat or bhel at home and wants an authentic, ready-made topping rather than a generic substitute. This product is manufactured by Vishwas Namkeen (Vishwas Tasty Center) under FSSAI Lic. No. 21422850000072. [INFORMATION REQUIRED: full allergen declaration is not yet available and will be added once supplied.]