1 cup besan (bengal gram flour)
2 tbsp hot oil
1/4 tsp turmeric powder (haldi)
salt to taste
oil for deep-frying
Combine the besan, oil, turmeric powder, salt and approximately 3 tbsp of water in a bowl and knead into a stiff dough, using enough water.
Fill the dough into a sev “press” and press out thin strands into hot oil. Deep-fry on a slow flame till they turn light brown in colour and crisp. Drain on absorbent paper.
Cool and store in an air-tight container.