Shift Chickpea flour (Besan) into a mixing bowl.

Ground Black pepper and cloves using mortar and pestle.

Add crushed black pepper and cloves, salt, and turmeric (optional) to the flour.

Mix dry ingredients and keep aside.

Add Water and oil to a blender and blend it on high for 1 minute to emulsify the two insoluble liquids.

You will get a frothy white liquid.

Pour this liquid mixture into the dry ingredients (i.e. flour, salt, and spice mix) and knead it in to a soft dough.

The dough will be sticky. Grease your hand to give the dough a good knead and smooth finish.

Cover the dough with damp cloth or a lid and set it aside for 10 mins.

In the meanwhile, setup sev maker machine.

Remove the sev maker's base, insert the die with the medium sized holes and reattach the base.

Remove the piston by detaching the top part of the sev maker. 

Grease the machine's insides as well as the piston. This will prevent dough from sticking to the walls.

Re-knead the dough. Scoop up a small portion of the dough with lightly oiled hands. 

Make a log out of it and place it in the greased cylindrical sev maker container leaving enough room on top for the piston. 

Place the sev maker's piston on top of the dough. Move the cylinder cover closer to the cylinder by pulling the piston rod up. 

Fix the lid firmly to the container's top. 

Heat frying oil in a saucepan halfway full

Test the oil temperature by dropping a small piece of sev dough in the oil. If it takes 2-3 seconds to float up then the oil is at perfect temperature to fry sev or else further heat or cool oil to achieve the optimum temperature.

Hold the sev machine over a hot oil pan and squeeze the handle to force noodle-like sev through the machine's pores

Continue to press the machine handle and rotate it in a circular motion as the sev noodles drop into the heated oil. 

Stop moving the machine after you've completed a full circle. 

Snip the sev noodles from the machine's base and drop them into the oil to fry.

With the help of a perforated large spoon flip the frying sev once to allow it to cook evenly from all sides. 

Fry the sev until it becomes golden and looks crisp. Another way to detect that the sev is cooked is when the oil ceases to sputtering.

Scoop it out of the oil and place it on a paper towel to absorb excess oil.

Continue frying sev with the remainder of the dough.

Sev will be pliable when hot and will turn crispy when cooled.

Once they've cooled, use your hands to apply pressure and break them up into smaller pieces. 

Store it in an airtight container at room temperature.