Mix besan, chilli powder, hing, ajwain and a little hot oil. Knead well,
adding water as necessary, into a stiff but smooth dough. Divide into a
small portions and reserve.

Heat oil in a deep pan. Place a portion of dough in a sev mould, hold the
mould over the hot oil and press carefully till the entire dough portion is
passed through the sieves at the base of the mould. Let the sev fall gently
into the hot oil and guide the fall into circles of sev by moving the mould
in a circular motion. Turn and fry the sev till golden and crisp, taking
care not to burn them. Drain and place on a absorbent paper. Cool and store
in an airtight contianer.