Dry roast cloves. cardamom, fennel, ajwain, cumin, cinnamon  and pepper for two minutes. Grind to a powder.

Take gram flour in a wide. Put  rice flour to it. Add  salt, asafoetida, turmeric powder, chilli powder. Give a mix.

Add oil and mix it thoroughly.

Put the spice mix and baking soda. Mix, add a little water and make a stiff dough of it.

Take the mould and use the disc with thick sev pattern.

Grease the mould with a little oil, take a ball  and squeeze into it.

Heat oil in a pan, press it directly into the oil. Take care, slowly put it into a coil shape.

Deep fry, slowly turn to the other side and once it is golden in colour remove it on a tissue paper,

Repeat for the rest of the dough.

Store in an air-tight container.

Take a tip:

Once you add the ingredients, give a good mix, before mixing with water.

Addition of rice flour is optional but it makes them crispy.

Once they are cool, store in an air-tight container.