Take them in a bowl.
Bring 2 tablespoons of oil to boil and add to the flour mix.
With the help of a spoon, mix it in so that the flour mixture becomes crumbly.
Now, grind together the coconut, cumin seeds, and red chillies using little water to a paste.
Season with salt, carom seeds, and hing.
Knead to a soft dough by adding water as needed.
Rest for 5 minutes.
Meanwhile, add 1 to 2 cups of oil to a thick bottom pan and place it on low to medium flame.
Divide the dough into equal small-size balls.
Roll it with the fingers on a flat surface into logs of 3 inches
Keep the thickness of the log-uniform.
Bring the edges together and press them so as to stick them.
If the rings crack, add a teaspoon of water to the whole dough and knead again.
The rings have to be smooth and crack-free.
Ready all rings similarly.
Slide in a few rings in the hot oil.
Deep fry on low to medium flame for 2 minutes on each side to cook to golden brown color.
Remove with a slotted spoon and drain on paper towels.
Fry the rest of the rings in batches, not adding too many in one go.
Let them cool completely before storing in an airtight container