• 1 cup - Besan/Chickpeas Flour
• 2 tbsp – Oil
• 2 tbsp – Wheat Flour
• 1/2 tsp – Yellow Chilli Powder
• 1/4 tsp - Turmeric Powder
• 1/2 tsp - Carom Seeds/Ajwain
• 1/2 tsp – Sesame Seeds
• A Pinch - Soda-Bi-Carb
• To Taste - Salt (I used 1/2 tsp)
• 1/4 Cup+1 tbsp/As Needed - Water
• For Deep Frying - Oil

1. Sieve besan and wheat flour in a bowl and add all the ingredients 2 tbsp oil, salt, soda, carom seeds, sesame seeds, yellow chilli powder and turmeric powder.
2. Use a whisk or hand and mix everything together well.
3. Warm water and add water 1 tbsp at a time and start kneading dough, don't add all the water together but slowly add as needed. Once dough starts to come together just keep kneading for 2-3 mins and add water if not it will become very sticky. I used 1/4 Cup + 1 tbsp water to make soft dough.
4. Heat oil for deep frying in a kadai/wok and fill preparied dough in murukku/sev press or machine using star blade/disc.
5. Press to make in circular murukku directly over oil, or do it on back of the ladle or in a wet cloth/greased plastic sheet. Make 4-5 murukku in a batch if using medium size kadai/wok, don't over crowd the kadai.
6. Fry in medium heat until golden brown or bubbles ceases, don't turn murukku immediately after dropping in oil it will break in pieces. Once murukku made wait for it to cook little so murukku can hold shape.
7. Drain in colander lined with kitchen tissue, repeat same for rest of dough.
8. Once murukku/chakli comes to room temperature store in air tight containers. This murukku stays good for around 2 weeks or more.

Note

1. Don't fry murukku immediately after dropping in oil, let it cook for a while before you start moving murukku if not it will break in pieces.

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