Powder 2 tbsps of roasted gram in a mixer or spice jar. The powder must be fine.

On a medium flame heat oil in a kadai for deep frying. While the oil heats, Place a sieve over a mixing bowl. Add besan, flour, soda and fried gram flour and sieve them together.

Add red chili powder, ajwain, hing,salt, garlic paste and hot oil. Mix everything well. Pour water little by little and make a dough. It should not be sticky or too stiff.

Sticky dough will make very oily karasev. Too stiff and crumbly dough will make hard karasev. If the dough turns sticky, just drizzle some dry flour and mix. If it turns too dry then just sprinkle little water and make mix it.

Choose a murukku plate that has thick holes to make karasev. Grease the murukku mould and transfer half of the dough to it.

Check if the oil is hot enough by dropping a small piece of dough in the oil. If it raises and doesn't brown quickly the oil is hot enough & is right for deep frying.

Hold the murukku maker with both your hands, 2 to 3 inches above the oil surface. Then press down gently in the oil. Squeeze them across the pan. When you see the sev is about 3 inches long, take a spoon and gently break them. Since the dough is very light, sev easily gets broken and falls off into the kadai.

Do not add too much of dough at one time. Overcrowding the pan will reduce the temperature of oil making the karasev absorb oil. Do not disturb for a minute or so.

Fry them on a medium heat until golden and crisp stirring often. Drain them on to a steel colander or kitchen tissues. Cool karasev completely before transferring to a air tight steel or glass jar.