A Ratlami Mixture with cashews in it
Most namkeen mixtures are besan and ballast – sev, boondi, whatever is cheap that week. Ours is built the way Ratlami Mixture is built in Ratlam when it is meant for guests: whole cashews, red-skin peanuts, thick strands of our own Ratlami sev, crisp fried papdi and golden dal, tossed hot in the clove-and-ajwain masala this city is known for.
You can see the kaju in the bowl before you taste anything. That is the point. A cashew in a handful of namkeen changes what the whole handful feels like — it is the difference between a snack and something you put out on a tray.
What’s in the bowl
- Whole cashews — not halves or pieces, fried just past golden
- Red-skin peanuts — roasted with the skin on, for the bitter edge that cuts the spice
- Thick Ratlami sev — our own, broken shorter than the sev we sell on its own
- Crisp papdi — the flat pieces that shatter rather than crunch
- Fried dal — the hard little bite that holds out longest against the chai
No boondi, no cornflakes, no puffed filler taking up space in the pouch.
Why ours tastes like Ratlam and not like a factory
Most “Ratlami” mixture sold online is made somewhere else and named after the city. Ours is made in Ratlam, Madhya Pradesh — not Ujjain, not Indore — in small batches, with the masala ground for us rather than bought pre-mixed. That is the whole difference, and it is the only claim about authenticity worth making.
- Made in Ratlam city, under FSSAI licence 21426810000131
- Real clove and ajwain in the masala – no generic namkeen premix
- No MSG, no artificial preservatives, no added colour, no maida
- Fried in groundnut oil and packed the same week
- Small batches, so the cashews stay crisp instead of going soft in the bag
How people actually eat it
Straight from the pouch with evening chai, which is the honest answer. Beyond that: set out in a bowl when people come over, packed for a train journey, or sent ahead of a visit. It is the one namkeen in the house that does not need an occasion explained for it — and the one that disappears first, because someone is always going back in for the cashews.
If you want the plainer, purer version, that is our Ratlami Laung Sev — same masala, one texture, nothing to pick out.
How spicy is it?
About 7 out of 10 — the same register as our sev, noticeably hotter than a Bikaneri bhujia, with the heat arriving after the clove rather than before it. The cashews and peanuts take the edge off it slightly, which is why people who find plain Ratlami Sev too sharp often get on better with the mixture. Full comparison: Ratlami Sev vs Bhujia.
Ingredients
Allergen information: Contains peanuts and tree nuts (cashew). May contain traces of gluten.
Nutrition, per 100g
| Nutrient | Per 100 g | Per Serving (20 g) | % RDA* |
|---|---|---|---|
| Energy | 550 kcal | 110 kcal | 5.50% |
| Protein | 12.00 g | 2.40 g | 4.00% |
| Carbohydrates | 50.00 g | 10.00 g | 3.00% |
| Total Sugar | 5.00 g | 1.00 g | — |
| Added Sugar | 0 g | 0 g | 0% |
| Total Fat | 35.00 g | 7.00 g | 10.00% |
| Saturated Fat | 10.00 g | 2.00 g | 5.00% |
| Trans Fat | <0.1 g | <0.02 g | 0% |
| Sodium | 500.00 mg | 180.00 mg | 9.00% |
Storage and shelf life
Best within 45 days of the manufacturing date printed on the pouch. Keep it somewhere cool and dark, and reseal the zip properly after opening — mixture loses its crunch faster than plain sev, because the cashews and papdi pick up moisture first. More on this: how to store Ratlami namkeen.
Frequently asked questions
What is the difference between Ratlami Mixture and Ratlami Sev?
Ratlami Sev is one thing done well — long strands of spiced besan, and nothing else. Ratlami Mixture is that sev plus cashews, peanuts, papdi and dal, so every handful is different and the spice lands a little softer. Sev is the purist’s choice; mixture is what you put out for other people.
Is this a navratan mixture?
It sits in the same premium bracket — whole cashews, multiple textures — but it is seasoned as Ratlami namkeen, not as a sweet-and-savoury navratan. Expect clove, ajwain and pepper rather than raisins and sugar.
Why is it more expensive than your sev?
Cashews. They cost several times what besan costs, and there are enough of them in this mixture to change the price of the pouch. If you want the same masala without the premium, the Laung Sev and Lasan Sev are the place to start.
Which size should I order first?
250g if you have not tasted Ratlami namkeen before. Most people who reorder move to the 1kg, which works out cheapest per 100g, ships free on its own, and keeps for the full 45 days unopened.
Do you deliver with cash on delivery?
Yes, pan-India, COD available at checkout.
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