Sev (kara poosa)

Ingredients:

2 cups gram flour (besan,Chickpea flour)
1/2 tsp. ajwain (omam) seeds
1 1/2 tsp. red chilli powder
1 tbsp. oil
salt to taste
2-3 pinches asafoetida
water to make dough
oil to deep fry

Method:

1.Mix all the above ingredients to make a gooey sticky dough. Grease hands with some oil for ease in handling dough. Grease the inside cylinder of press.
Fill with dough and screw the top tight.

2.Heat oil in heavy large frying pan. Hold the press about 8 inches above the hot oil. When it is hot, proceed to press and drop the dough through the press. Move your hands in circular motion to make a circle and keep coming in to
form smaller circles and finish off when you come to center. You may cut off the dough with your fingers.

3.Cook for about a minute or so. Then carefully flip over the sev with a fork. Cook another minute, do not allow to become golden. Remove the sev when it still looks undone and whitish. Place on kitchen paper to drain and cool.

4.Repeat till all the dough is used up.
Store as is, or crush to small pieces.
Store in an air tight container.