Heat the coconut oil for frying over medium-low heat.
Mix the besan, rice flour, ajwain or jeera, chilli powder, turmeric and salt in a bowl.
Add a ladleful of the heated oil to the dry ingredients. Mix with a spoon first, then rub it through the flour once cool enough to handle. This helps make the kaddis crisp.
Add water gradually and knead into a soft dough. Check and adjust the seasoning as you mix.
Fit your preferred sev attachment into the chakli/sev maker, grease the maker and fill it with a portion of the dough.
Carefully press the dough directly into the heated oil. Fry over medium-low heat until the bubbling becomes gentler, then turn and cook the other side.
When most of the bubbles have subsided and the kaddi is golden brown, lift it out and drain on paper towels. Repeat with the remaining dough.
Allow to cool completely, then store in airtight dabbas. Break into sticks before storing, or break them just before serving to friends and family.
