Powder the carom seeds and soak in 2 tbsp warm water. Set aside for 10 minutes. Using a coffee strainer, filter the water.

In a large bowl, add besan, rice flour, red chilly powder, asafoetida, salt and mix well. Add the butter, ajwain water and mix with hands to incorporate the butter.

Add water little by little to form a soft non-sticky dough. Keep the dough covered with wet cloth to avoid drying.

Heat oil for deep frying. To check if the oil has reached right temperature, drop a small piece of dough into the oil. If the dough sinks and then comes to the top, it means the dough is ready.

Take the sev press and put the disc with small holes. Fill it with 3/4 of the dough. Turn the heat to low and press into the hot oil making circles starting from the outer side.

Flip and cook both sides. Once the bubbles cease, remove and drain on a paper towel. Repeat for remaining dough.

Once the sev has cooled, break them and store in an airtight container.