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.