PREPARATION: Sieve and mix together the flours. Add in sesame seeds, red chilli powder, baking powder, salt, cumin and ajwan seeds. Make a soft dough by adding water gradually. Dough shouldn’t be too stiff. Take small portion of dough and make a cylindrical shaped log and drop it into the muruku mold. DEEP FRYING: In a wok like deep, big, sturdy vessel, heat up the peanut oil, until very hot. With your hands, press the muruku mold over the hot oil, making concentric circles, so that the coils of dough come out and drop into the hot oil in circle shape. When you are practiced at making them, you can get two to three circles of dough coils, successfully. My level of expertise at making these beautiful circles is a hit and miss. Anyway you make them, they will turn out, one tasty, crunchy snack, so don’t stress out too much about circles and technique, I don’t:) Fry both sides till golden, and then remove. It takes approximately 5 minutes to fry up one batch. Repeat till all the dough is used. Let them cool and store in an airtight container. During frying, always keep the stove heat on very high. Just by changing the discs, one can make several different shaped murukulu.