Bikaneri bhujia

Step 1: Sift the 5 ½ oz gluten-free moth bean flour (moth dal atta) and 3 ½ oz gram flour (besan) into a bowl and mix in the 1 tsp black pepper, ¼ tsp ground black cardamom, 1 pinch ground cloves, 1 tsp red chilli powder, ½ tsp ajwain (carom seeds), ¼ tsp gluten-free asafoetida (hing) and 1 tsp salt.

Step 2: Add the 2 tbsp vegetable oil and rub it in, then add the ½ cup warm water a little at a time, kneading, until you have a very soft, smooth dough that a fingertip dents easily. Knead hard for 2 minutes, wetting your hands if needed, until it's slightly glossy.

Step 3: Heat the 3 ¼ cups vegetable oil in a wide kadhai to 350°F over medium-high heat; a pinch of dough should rise at once with lively bubbles. Grease the inside of a sev press, fit the finest plate and fill it with a portion of the dough.

Step 4: Press the dough in a circular motion directly over the oil to form a round nest that covers the surface. Fry for 1 minute, flip with a slotted spoon and fry for another 30–60 seconds, until the sizzling almost stops and the strands are light golden.

Step 5: Lift out and drain on paper. Repeat with the rest of the dough, letting the oil come back to temperature between batches.

Step 6: When cool, break the nests into short pieces with your fingers. Store in an airtight tin; it stays crisp for 2–3 weeks.