Make the mixture

• Take 2 cups of besan or 1½ cup besan and ½ cup almond flour. Mix well.
• Add a pinch of turmeric, ½ teaspoon salt, 1 teaspoon black pepper powder, 1 teaspoon red chili powder and mix well.
• Grind some asfoetida and add a ¼ teaspoon of ground asafetida to the mixture.
• Add ¼ teaspoon of ground cardamom powder to it.
• Mix well.

Prepare the Dough

In a small bowl, take ¼ cup of the mixture and add some carom seeds to it.

• Add ½ teaspoon of oil and two tbsps of water.
• Mix well and knead until a soft dough is formed. This mixture is to make the big gathias in the sev.
• In another bowl, take rest of the dry mixture, 1 teaspoon of oil and prepare dough by adding little water at a time.
• Remember that dough should be soft not runny. This mixture is for making the sev.

Prepare the Sev

In a sev maker, add the sev dough and press gently to make thin sev noodles on to a large greased or lined baking sheet.

• Don’t layer the sev noodles on each other.
• Grease your palms and take the gathia dough. Gently roll the dough between your palm and prepare a thin cylinder like dough.
• Cut it or break it into uneven pieces and place on the baking sheet.

Bake

• Preheat the oven to 350 F.
• Once the sev and gathias are ready, brush them with some oil or spray some oil on them.
• Bake the bhujias for 8-10 minutes until the edges are golden brown.
• Take the baking sheet out and gently break the bhujias before returning to the oven.
• Bake for another 2-3 minutes and switch of the oven.
• Let the bhujias stand in the oven for another 3-5 minutes.
• Cool them down and add some dry roasted curry leaves.
• Mix the gathias and serve.