Garlic Seeval | Garlic Ribbon Pakoda

In a mixing bowl add 1 cup gram flour/besan and 1 cup rice flour (store-bought idiyappam flour works too) along with 1 teaspoon kashmiri red chilli powder, ½ teaspoon red chilli powder and ½ teaspoon asafoetida.
Add garlic paste made with 6-8 garlic cloves ground in little water along with 1 tablespoon hot oil and salt as needed.
Next add water as needed and knead into a slightly loose dough. It should not be firm or tight.
Meanwhile heat oil for deep frying. Set it in the murukku press with the ribbon plate.
Place a ball of dough into the murukku press.
Once the oil is hot, set it on medium flame and press the dough into hot oil in small strands.
Shake the press gently to break long strands. You should see small chips of dough fall into the oil.
Fry until light golden brown, turning them occasionally.
When the sizzling stops, remove onto a paper towel. Repeat the process with rest of the dough.
Store in an air tight container for upto a week or ten days.