Ganthia (Gram-flour snack)

Put the besan in a bowl. Add the salt, turmeric, chile powder, and ajwain, and stir.

Heat ¼ cup (50 ml) oil in a small saucepan and add it to the besan mixture.
Add ½ cup (100 ml) water and knead to make a stiff dough.
Set the dough aside to rest for 30 minutes.

Place a nonstick wok over high heat and add 1 quart (800 ml) oil.
When small bubbles appear at the bottom of the wok, put some of the dough in a ganthia mold and press it directly into the hot oil.
Cook, stirring occasionally with a slotted spoon, until deep golden brown.
Remove with the slotted spoon and drain on paper towels.
Repeat with the remaining dough.

Let cool and store in an airtight container.