In a mixture jar, add turmeric powder, Kashmiri red chili powder, spicy red chili powder, hing, black salt, salt to taste, and limbu na Phool. Grind it into fine powder. Keep it aside.

Then in a mixture jar, add sugar and grind it. Keep it aside.

Then in a mixing bowl, add besan, salt, black pepper powder, turmeric powder, and hot oil. add water gradually and knead the soft dough for sev.

Now slightly wet your hand and rub the dough for 2-3 minutes till it slightly changes its color. (refer to video)

Then grease the hand with little oil then smooth out the dough.

Add sev dough into sev maker machine with a small size hole disk. Grease the inside of it with little oil.

Now fill the container with prepared dough and close it tightly.

Now heat the oil. Once the oil is hot enough hold the machine over the pan. Turn the handle and a thin sev will come out. As the sev falls into the oil, slowly move the machine into a circular motion.

As you complete one circle, stop there and reverse the handle a bit to stop the sev from coming out.

Fry sev from both sides and then remove from oil and place it on wire rack.

Now crush slightly fried sev and keep it aside.

heat oil, and fry murmura in batches on medium-high flame till they are expanded in the size. No need to brown them.

Keep frying and keep collecting them in a bowl till you are finished with all the murmura.

Now fry papad on medium heat. Do not over-fry it. Keep it aside.

Then in a fried murmura bowl, add besan sev and mix well

Now in a tadka pan, add 3 tbsp oil and heat it. Cool down slightly and add masala mix into the oil and mix well.

Then add masala into the murmura-sev mixture and mix well. the mixture is properly coated with the masala.

Now add powdered sugar and mix well.

Then add medium size papad pieces and Mix well.

Let it cool down completely.

Serve or store papad chavanu in an air-tight container.