In a deep kadhai/pan heat oil ( enough to deep fry) until medium-hot.
In a large mixing bowl add besan, rice flour, pepper powder, chili powder, turmeric powder, and salt. Mix well.
Make a well at the center of the mix. Add garlic paste, grated cheese, spoon out 1 tbsp oil from the kadhai (mentioned above) to the center of the cavity.
Carefully mix everything (mind the hot oil added) by adding little water at a time. The dough should be neither too stiff nor too soft/runny. It should be of chapati/roti dough consistency. Rest the dough for 10 minutes.
Clean the Sev press. Brush the inside of the Sev press with oil ( dip your finger into some oil and run your fingers inside of the press)
Take a small portion of the dough ( depending on the size of your press) and put it inside the mold.
Press out thin strands of the dough into the hot oil. Only press in enough to cover the oil. Avoid crowding the pan as Sev turns dark in no time. Gently turn the Sev to fry the other side. Once the Sev starts to turn golden, using a slotted spoon drain excess oil out and place it on a plate to cool.
Repeat the above process with the rest of the dough.
Once entirely cold, store the Sev in an airtight container.