Seive the gram flour in mixing bowl, add turmeric powder, red chilli powder, asafoetida and salt to taste. Mix all well.
Make a small depression in the center of the flour. Now pour the hot oil in the center. Allow the oil to become warm.
When the heat of the oil is enough to handle, then begin to rub the oil in the besan mixture. Be careful as the oil is hot, so let it cool down till it becomes warm. Then begin to mix till you get a breadcrumb like texture in the mixture.
Add 2 tablespoon of water and start kneading the dough.
The dough should be soft and smooth. If the dough becomes sticky then add some besan (gram flour) and knead again. If the dough is dry and hard, then add a few teaspoons of water and then knead again.
Cover the dough with a damp cloth and keep aside for 10 to 12 minutes.
After 10 to 12 minutes, remove the damp cloth and knead again for a minute.
For making the besan sev, you will require the discs with slightly larger holes. Grease the chakli moulds and the discs with little oil. Place aside.
Place the greased disc towards the bottom of the cylindrical mould.
Rub a bit of oil in your hands. Take a portion of the dough. Roll it into a log and gently place in the sev maker vessel. Cover the sev maker with its lid.
Heat 2 cups of oil in a pan or kadai. The oil has to hot before you fry the sev. You can do a small test by adding a piece of dough, if it rises steadily and gradually, then the oil is hot.
In the hot oil, directly press the sev maker to make sev. Move in a circular motion so that sev is equally distributed.
The oil will sizzle as soon as it comes in contact with the sev. When one side is golden and crisp, then gently turn over and fry the other side.
Fry until the color changes to golden and the sev appears crisp. The oil will also stop sizzling once the sev has fried well. Remove with a slotted spoon from the oil.
Place the fried sev on paper towels to absorb excess oil. Repeat the same with the rest of the dough and fry sev in batches. Do not overcrowd the pan or kadai.
Once the besan sev come to room temperature, break them and store in an air-tight container. The sev should last for about a month. Serve the besan sev as a Diwali savory snack or tea time snack.
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