Take rice flour in a big bowl.
Trim the edges of the bread, make crumbs in a food processor and add to rice flour.
Add chili powder, salt, carom seeds, cumin and mix well.
Add sesame seeds and mix well.
Pour melted butter/ghee and lightly rub into the flour.
Taste the flour mixture and adjust salt and chili powder to taste. Mixture should be bit on the salty and spicy side. When deep frying oil will absorb little bit of salt and chili from the muruku.
Add some water and make a dough. You will need a little over 1 cup of water. Dough should be soft and not too stiff. Muruku will break when pressing if the dough is stiff.
Let the dough rest for a few minutes. This is optional though.
Divide dough into 6 parts.
Heat oil in a pan for deep frying.
Grease muruku press and use a star plate.
Fill the muruku press with one part of the dough.
Press it into hot oil in circular motion.
Fry muruku on medium - medium high flame until fried. Flip and let fry until golden brown.
Remove from oil, drain on paper towel.
Repeat the above with rest of the dough.
When murukulu (plural) are completely cool, store in an airtight container. These stay good for at least 2 weeks in the pantry.