It can be served as tea time snack, used in many chaat recipes, or made during Indian Festivals like Diwali as a savory snack or to add in different chivda, Namkeen mixture recipes.
Sieve the besan. Take the besan, hing, turmeric powder, and salt in a large bowl. Mix well. Add oil and mix it well.
Add little water at a time and make a soft, smooth, thick paste-like dough. Make sure there are no lumps in the dough. It has to be very sticky dough.
Use your sev maker machine with a disk with tiny holes. Grease the inside with oil. Grease your hands too. Take some dough and fill the container and close it tightly.
Heat the oil in a pan for deep frying. Once hot, hold the machine over the pan, turn the handle in a circular motion.
As sev falls into the oil, slowly move the machine in a circular motion. After two circles, stop there and reverse the handle a bit to stop and cut the dough.