Firstly, in a mixer jar take ½ cup oil, ½ cup water, ½ tsp baking soda and 1 tsp salt.

Blend till the mixture turns creamy consistency. Keep aside.

In a large plate, sieve 2 cup besan, ½ tsp ajwain, ½ tsp crushed pepper and pinch hing. Mix well.

Now add the prepared oil-water mixture and knead the dough.

Knead well making sure the dough is well combined and soft.

Further, add 2 tbsp water and start to knead again.

Knead until the dough changes colour slightly and turns soft.

Take the flower mould and fix it to chakli maker.

Stuff the dough into the chakli maker and press into hot oil.

Stir occasionally, until the sev turns crispy.

Drain off to remove excess oil.

Finally, enjoy Crispy Gathiya for a month when stored in an airtight container.