Wash 2 cup murmura with some water.
Take washed murmura into mixing bowl. Add curd into murmura and mix well.
Cover and rest mixture for 15-20 minutes, so murmura absorbs curd easily.
Then add boiled potatoes, gram flour (besan), ginger-garlic paste, green chilli paste, chopped onion, grated carrot, coriander leaves, white sesame seeds, crushed peanuts, turmeric powder, red chilli powder, garam masala, amchur powder and salt.
Combine well making sure dough is formed.
Prepare a thin and long finger (sticks) greasing hand with oil.
Make all fingers in the same way and refrigerate it for 15-20 minutes before frying.
Now deep fry finger (sticks) into hot oil.
Fry on medium flame, flipping occasionally till it turns golden brown and crispy.
Drain out murmura finger into wire rack and sprinkle some chaat masala on it.
Serve murmura fingers with tomato sauce.