Sieve gram flour and add asafoetida, soda bi-carbonate, red chilli powder and salt. Mix gently. Heat ghee and rub into the gram flour. Knead a semi-soft dough using the tomato puree. Rub with an oiled palm and break off into portions.
Heat oil in a kadhai and place a portion of the dough into the sev maker to which a medium-holed plate has been attached. Press out sev into the hot oil a little a time. Fry on both sides till pinkish red. Drain on paper and store in an airtight container once cool.