In a large mixing bowl, combine rice flour, sesame seeds, ajwain, and salt. Mix well to distribute the ingredients evenly.

Add melted ghee to the flour mixture and rub it in with your fingertips until the mixture resembles breadcrumbs.

Gradually add warm water, little by little, and knead into a smooth, pliable dough. The dough should be firm but not dry.

Cover the dough with a damp cloth and let it rest for 10 minutes to allow the flour to hydrate properly.

Divide the dough into small portions, about the size of a lemon. Roll each portion into a thin rope, approximately 6 inches long and 1/4 inch thick.

Join the ends of each rope to form a ring, pressing gently to seal. Place the shaped rings on a clean cloth.

Heat oil in a deep kadai or heavy-bottomed pan to 350°F (175°C). Test with a small piece of dough - it should sizzle and rise slowly.

Carefully slide 4-5 rings into the hot oil. Fry on medium heat, turning occasionally, until they turn golden brown and crispy.