In a bowl sift in the Besan, baking soda, red chilly powder, turmeric powder and salt.
500 gms Gram Flour, a pinch of baking soda, 1 tsp Red chilly powder, 1/2 tsp Turmeric powder, 1/2 tsp Gluten Free Asafoetida, Salt to taste
Lightly crush the Ajwain seeds in between your hand and add it to the mix.
1 tbsp Ajwain seeds
Add 1.5 tbsp oil and give everything a quick mix.
1.5 tbsp Oil
Add water and make a dough. The dough should not be stiff nor should be watery. Something similar to very very thick yogurt
Room temperature water for kneading
Let the batter rest for at-least 30-40 minutes so that the besan absorbs water.
Heat oil in a kadai/Wok. Just fill the kadai with half oil. We need space for the oil/bubbles to come up.
Oil for frying.
In the meantime grease the Chakli/Sev press and the disc with oil.
Add in the batter and close.
Once the oil is medium hot add a drop of besan. It should come up immediately. It means your oil is ready.
Now on medium stove, start making sev, by pressing it and moving it in circles from outside to inside of the wok.
You would be able to make some round mesh.
Do not overlap too much as the sev might get stick and not cook properly.
On Medium stove, let it cook on one side.
Once you see it floating upwards or the bubbles disapper, it is time to flip.
Flip an cook on the other side until golden brown.
Remove it in a strainer or on an absorbent paper.
Once cooled crush them with you hand and store them in an airtight container.
They stay fresh for at least 15-20 days.