Soak ajwain in 1/4 cup water and set it aside for at least 30 minutes.

In a large mixing bowl, combine besan, rice flour, salt, turmeric, and black pepper powder. Add smoked hot oil to the dry ingredients. Mix with a spoon and then use your hands to mix it well.

Grind the ajwain in the mixer jar. Strain the soaked ajwain water into the mixture.

Gradually add water as needed and knead to form a smooth, pliable dough. Knead it well for 5 minutes and incorporate some air into the dough.

Heat oil in a deep frying pan.

Attach the 'sev' attachment to the sev maker. Fill the sev maker with the prepared dough. Use wet hands to fill in the dough; otherwise, the dough will stick to hands. Dip your hands in water as and when required.

Once the oil is hot, press the sev maker directly over the hot oil, moving it in a circular motion to form concentric circles or straight lines. Use a slotted spoon to open up the sev added to the hot oil so that the sev fries evenly.

Fry until the sev turns golden and becomes firm. Flip or turn the sev halfway so that it fries on the other side too. Ensure the flame is medium to prevent burning.

Using a slotted spoon, remove the fried sev from the oil and place it on absorbent paper to drain excess oil.

Allow the sev to cool completely before storing it in an airtight container.