2 cups gram flour (besan), 1/2 tsp. ajwain (omam) seeds, 1 1/2 tsp. red chilli powder, 1 tbsp. oil, Salt to taste, 2-3 pinches of asafoetida, luke warm Water to make dough, Oil to deep fry.
Mix the chilli, oil, salt, and ajwain into the flour. Add enough water to make dough. It should not be pliable but sticky. Grease the inside of a sev-press and fill with the dough. press into hot oil, and fry lightly on both sides. Drain well and cool before storing. One can omit the chilli powder to make the sev bland. Or one can also add finely crushed dried mint to add flavor to the sev.