21/2 cup sifted Chickpea Flour (Besan)
1tblsp Vegetable oil (Vanaspati)
11/2 tblsp Salt
1/2 tsp Cayenne Powder
1/2 tsp Turmeric Powder (Haldi)
1/2 tblsp Lemon Juice
3/4th cup Water
Ghee / oil for deep frying

How to make masala sev (chickpea flour noodles):

Mix the flour, salt, cayenne & turmeric powder in a bowl.
Add 1tbsp oil & lemon juice to the water.
Pour it in the flour and mix into a thick paste, adding extra flour as necessary so that the mixture is not sticky.
It should be mashed potatoes texture.
Fill the seviya machine with a portion of it.
Heat the oil / ghee in a kadhai / deep-frying pan over moderate heat.
Holding the utensil over the hot oil, force the mixture through the holes by turning the handle.
As soon as noodles fall, slowly move the machine in a circular motion so that they do not stick together.
Fry both sides until crisp and lightly browned.
Remove and drain on a paper towel.
Fry the remaining paste in the same manner.
Cool and break into uniform pieces.
Keep in an air tight container for 2 weeks.