In a medium mixing bowl, combine the flour, ajwain, red chili powder and salt. Add the hot oil and using a spoon mix and combined.
Add few tablespoons of water at a time to make a soft, sticky dough. Make sure not to add too much water - if you do it by mistake anyway, then mix in more flour.
Heat oil for deep frying. Lightly grease and get the murukku mold ready.
When the oil is hot enough, place some of the dough in the mold, press it directly into the hot oil and fry for about 2 minutes on medium flame until the murukku is golden brown on one side. Gently flip and fry for another 1~2 minutes on the second side.
Remove with a slotted spoon onto a paper towel lined plate. Repeat with the remaining dough. Store the ganthiya in an airtight container for 1~2 weeks.