1tablespoonsesame seeds- white or black (safed til or kala til)
oil for deep frying
salt as required
First take the rice flour and gram flour in a bowl.
Add the carom seeds, cumin seeds, sesame seeds, turmeric powder, red chili powder, asafoetida and salt.
Mix everything with a spoon.
Heat butter or oil in a bowl or small pan.
Add the hot butter or oil to flour mixture.
Mix the butter/oil with your fingertips with the flours.
Heat water till it starts boiling.
Add this hot water in parts to the flour mixture. Mix with a spoon.
Add more hot water as required and begin kneading.
Knead and form a dough.
Knead to a dough which is firm. Cover and let the dough rest for 30 minutes.
Apply 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. Move in rounds to get a spiral shape. Make the chaklis on butter paper or aluminium foil, so thats its easy to remove them.
Tip 1 - if the chakli breaks while forming them, this means that the dough does not have enough moisture. Add 1 or 2 tbsp of water and knead the dough again.
Tip 2 - if you are not getting proper shape, this mean that the dough is too moist. Add some flour and knead again.
Break the dough towards the end and press it to the last concentric circle of the spiral.
Heat oil for deep frying in a pan. Take a small piece of the dough and check the temperature of the oil. If the dough comes up gradually, then the oil is ready. If the dough sits at the bottom, the oil is still cold. If the piece of dough comes up briskly and quickly, the oil is too hot.
Tip 3 - have a bite into the piece of dough and if it tastes hard, add 1/2 or 1 tbsp of oil or butter to the dough and knead again.
Lift the chakli gently and slid into the hot oil.
Fry 3 to 4 chaklis at a time. Don't over crowd the kadai or pan while frying.
Tip 4 - check the first batch of chakli. If it looks like the chakli has absorbed oil or break in oil, then add some rice flour, about 1 to 2 tbsp and knead again. This happens if too much fat has gone in the dough.
Make chaklis with the remaining doigh on the butter paper. Cover them with a dry kitchen napkin, so that they don't dry out.
Fry them till golden.
Drain them on paper towels to remove excess oil.
Fry the remaining batches in the same way. Once they come at room temperature, then store them in an airtight box or jar.
Serve chakli plain as a snack with some masala chai.
I have not made them spicy. To make the chakli spicy, you add more red chili powder or even garlic-green chili paste.