INGREDIENTS:

In a bowl mix well:
1 1/2 cups rice flour
1/2 cup chickpea flour
1 1/2 TBS roasted sesame seeds
1 TBS cumin/corinader powder
3 TBS vegeatable oil
1 1/2 teaspoons salt
1/2-1 teaspoon hot red pepper powder (or more to taste)
3/4 teaspoon fresh coriander leaves (cilantro), choped
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric
1/4 teaspoon oregano seeds (ajama)
pinch hing

DIRECTIONS:

Add water bit by bit to make a soft dough, about 2/3 cup. Using a cookie press, spritz dough into flat, 1 1/2″-2″ wide sprials on waxed paper. Alternately, you can use a strong plastic freezer bag with a 3/8″ hole snipped in one corner to squeeze out the spirals. In this case, be sure the dough is very soft so the bag won’t break. Deep fry until brown and crispy.

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