Pressed from the same chickpea-flour base as our Ratlami sev but seasoned with fresh-roasted garlic and a pinch of black pepper. The result is savoury rather than fiery — closer to a beer snack than a chaat topping.

Each batch uses garlic that’s been pan-roasted on the same day, so the flavour stays sharp rather than going stale and sulphury the way commercial garlic sev sometimes does.

Great with cold drinks, soups, or just as is in front of the TV.