First, combine 1 cup of rice flour and ½ cup of gram flour (besan) in a large mixing bowl.
Add the ½ teaspoon carom seeds, ½ teaspoon cumin seeds, 1 tablespoon white sesame seeds, ¼ teaspoon turmeric powder, 1 teaspoon red chili powder, a generous pinch of asafoetida and salt as per taste.
Thoroughly mix the flours and seasonings with a spoon.
Next, heat 2.5 tablespoons butter or oil in a bowl or small pan on medium low heat. You want the butter or oil to get to a slight simmer but not boil or burn.
Add the hot butter or oil to flour mixture. First mix with a spoon. Then use your fingertips to thoroughly combine the hot butter or oil with the flour mixture. Set the bowl aside.
Next, heat ⅔ to ¾ cup water in a medium saucepan until boiling.
Working just a bit at a time, carefully add the boiling water to the dough. Mix gently with a spoon as you go.
Continue adding hot water until the dough becomes damp but not saturated. It should not be sticky. Mix with a spoon and then use slightly damp hands to knead and form the dough.
The chakli dough should be pliable, firm, and not crumbly. Cover and let the dough rest for 30 minutes at room temperature.
Once the dough has rested, it’s time to make the chakli! Start by applying some water in the chakli/murukku maker, and place a portion of the dough inside it.
Tighten the lid and press the chakli maker to prepare the chakli or use according to the manufacturer’s instructions. Carefully move in rounds to get a spiral shape as the dough comes out.
After several inches have been extracted, gently roll the dough towards itself to form a spiral shape. Lightly press the end of the coil into the circle to hold.
Next, heat oil for frying in a large, deep pan. Take a small piece of the dough and check the temperature of the oil. Carefully, add the chakli to the pan.
Fry 3 to 4 chakli at a time. Be sure that you don’t overcrowd the pan while frying! Too many pieces in at once will lower the oil temperature and cause the chakli to get soggy.
Use a spider spatula or a slotted spoon to remove the chakli as soon as they start to brown. Pay attention as they will fry quickly! Place them on a paper towel.
Enjoy these treats to share with loved ones and friends.