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 asafoetida

water to make dough

oil to deep fry

1.Mix the chilli, oil, salt and seeds into the flour.

2.Add enough water to make a dough which is quite gooey.

3.It should not be pliable but sticky.

4.Grease the inside of a Sev-press, fill with the dough.

5.Press into hot oil, and fry lightly on both sides.

6.Drain well and cool before storing.

Variation:

You may adjust the chillies as per taste.

You may omit chillies to make bland sev.

You may add finely crushed dried herbs (eg. mint) for add flavour.

Note: A sevpress is similar to a vermicelli press, but it should be small enough to handle over hot oil.

Making time: 15-20 minutes

Makes: 250 grams approx.