Besan Murukku

INGREDIENTS:

Besan/Chickpeas Flour 1 Cup
Oil 2 tbsp 
Fresh Peppercorn Powder 1/2 tsp
Turmeric Powder 1/4 tsp
Carom Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Soda-Bi-Carb a Pinch 

Salt to Taste
Water as Needed (approximately 1/4 cup)
For Deep Frying - Oil

Besan-Murukku-Easy-Murukku-Recipe 

METHOD:

Take besan in a bowl and add all the ingredients 
Mix everything together well.
Add warm 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 make sure to make it tight dough 

Heat oil for deep frying in a kadai and fill dough in machine using star blade/disc 
Press to make in circular murukku directly over oil
Make 4-5 murukku in a batch if using medium size kadai/wok, don't over crowd the kadai.
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.
Drain in colander lined with kitchen tissue, repeat same for rest of dough.
Once murukku/chakli comes to room temperature store in air tight containers. 
Murukku can be stored for around 2 weeks or more.

Note

You can add 1/2 tsp red chili powder instead of pepper powder.
You can add 1 tsp garlic powder or garlic paste to make it as garlic besan murukku.
Don't skip carom and cumin seeds.