Sev

Vegetable oil for deep-frying
2 cups gram (chick pea/garbanzo bean) flour
1/2 teaspoon ground black pepper
1 pinch asafoetida
1/2 to 1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1/2 teaspoon salt

Pour oil into a deep pan to a depth of one-third.  Heat the oil over medium heat.

Meanwhile, sieve the gram flour into a large bowl.  Add the black pepper, asafoetida, red chilli powder, turmeric, and salt; stir together until combined. Add 1 teaspoon of the hot cooking oil and mix well.

Add about 1/2 cup water, a little at a time, until it makes a soft and smooth dough.  Taste for salt and add more if required.

Fit a sev press with the attachment with the smallest holes and grease the entire inner surface with oil.  Fill the press with the prepared dough and close the lid tightly.  Hold the press over the pan of hot oil, turn the handle, and squeeze out thin strands into the oil.  As the strands are starting to fall into the oil, slowly move the press in a circular motion.  Deep fry both sides for about 2 minutes or until crisp and light brown.  Drain and remove from oil using a perforated spoon and transfer to plate lined with paper towels.  Repeat process for remaining dough. Lower the heat between batches, returning it to medium after strands are added to the oil.  

Alternatively, in the absence of a sev press, dough can be forced through the holes of a metal strainer using a spoon or spatula.

Let cool to room temperature before breaking into pieces.  Store in an airtight container for up to 2 weeks.

From Foodviva.com