This is a bit tricky, but worth the effort – giving piles of crispy, spicy ganthia to munch on!
250 gm besan flour
1/2 cup water
1 tsp papad kheer
3/4 tsp salt
3/4 tsp ajwain / carom seed
2 pinches hing
1 – 2 tsp chili powder (to taste)
1/2 tsp turmeric
4 Tbsp oil
Oil to fry
Heat water in small saucepan and add salt and papad kheer and stir until dissolved. Remove from heat.
Sift besan flour into bowl and stir in chili powder, hing, turmeric and ajwain seeds. Add 4 tbsp oil and blend well with your hands to make sure all flour has oil mixed with it. Add water slowly and stir between adding. The dough is VERY sticky.
Heat oil until a piece of dough will rise to the top and sizzle.
Fill a kitchen press / murrukku maker with the dough and place the large sev plate on the end of the press and screw shut. Below is a picture of the maker – it is also called a kitchen press.
Squeeze dough into hot oil. When doing so, you will need to almost touch the surface of the oil with the end of the press while squeezing out the dough. Shake the press slightly while doing so, this will help separate the strands. Take a knife and cut off the dough (Careful..you will be near hot oil!) Stir pieces with the knife after you cut them off so as to separate them well while they cook in the oil. You may be able to put two or three squeezes of dough into the oil. Cook until they are very lightly browned, remove – shaking over pan to remove excess oil and place on paper towels to drain. Store in covered container.