firstly, in a large kadai take 1 cup water.

add ½ tsp chilli powder, ¼ tsp turmeric, ¼ tsp ajwain, 2 tbsp sesame seeds, pinch hing, 1 tsp ghee and ¾ tsp salt.

mix well and get the water to a boil.

now add 1 cup rice flour and mix well.

mix until all the water is absorbed.

transfer the mixture to a large mixing bowl.

wet your hand with water and start to knead.

be careful as the flour mixture will be hot.

knead until a soft dough is formed.

now pinch a ball sized dough and roll gently.

roll to a thick rope greasing the board with oil.

you can adjust the thickness by rolling gently.

cut into pieces and join the ends.

deep fry in hot oil keeping the flame on medium.

stir occasionally, making sure to fry on low to medium flame.

fry until it turns golden and crisp. takes approximately 10 minutes.

drain off over kitchen paper to remove excess oil.

finally, enjoy chegodilu by storing in an airtight container for a month.