What you need
Besan/ Chickpea flour: 2 cup
Rice flour - 1/2 cup
Salt: 1 ½ teaspoon or to taste
Ghee/clarified butter: 2 tablespoon
Ground Ajwain/ Carom seeds - 1/2 tablespoon
Red chili powder: 1/2tsp
Water: ¾ cup
Asafetodia: ¼ teaspoon
Canola oil: 4 cup
How I made
In a coffee grinder grind two teaspoon of ajwain/carom/caraway seeds it will yield 2 tablespoon powder.
In a bowl, mix besan, rice flour, ajwain, salt, Red Chili powder, ghee and asafetodia. Slowly add water to the mixture and make soft dough. It will be sticky and soft.
Heat a pan with oil in a thick bottom pan, when it becomes very hot around 365 F, simmer the flame. Take two tablespoon of dough into Murruku presser lined with thin holes and press and directly press over hot oil in a circular movement for about 3 -4 circles.
Cook over medium flame and turn over to ensure both sides are cooked to golden color. It took about 7 minutes. Remove them with a slotted spoon and drain it into a kitchen towel to remove excess oil.
Enjoy as Omapodi or add it in Mixture or in chaat.