Bengal gram flour (besan flour) -1 cup
Hot oil -2 tbsp
Asafoetida – ¼ tsp
Turmeric powder – ¼ tsp
Salt –to taste
Oil –for deep-frying
Combine the besan flour , oil , asafoetida, turmeric powder, salt and approximately 3 tablespoons of water to make a stiff dough.
Fill the doughy into a sev “press” and press out thin strands into hot oil. Deep fry on a slow flame till light brown and crisp.Cool and store in an air-tight container.