Dry roast carom seeds and powder coarsely. Sieve gram flour and add carom seed powder, turmeric powder, soda bi-carbonate, sugar and salt.
Make a well, heat two tablespoons oil and pour onto the flour. Rub in the oil and knead semi-stiff dough using the lemon juice and some water if required.
Fill portions into sev maker with medium-holed disc and press into round jalebi shaped roundels on a greased paper.
Heat sufficient oil in a kadhai and gently slide these roundels into it. Deep fry till golden and crisp.
Drain onto an absorbent paper. Store in an airtight tin when cool.