Preparation Time: 15 minutes
In a large mixing bowl, combine rice flour, chickpea flour, cumin seeds, sesame seeds, red chili powder, turmeric powder, asafoetida, and salt. Add softened butter and mix it into the dry ingredients using your fingers until it resembles crumbs. Gradually add water (little by little) and knead to form a soft, smooth, and pliable dough. The dough should not be too soft or too hard, just enough to shape into spirals.
Grease a chakli press or a cookie press with oil. Use a star-shaped nozzle for the chakli. Divide the dough into portions and fill the chakli press with dough. On a parchment paper or butter paper, press the dough to form spirals. Start from the center and move outward in a circular motion to form chakli shapes. Once you’ve formed several chaklis, cover them with a cloth to prevent them from drying out.
Heat oil in a deep frying pan on medium heat. Once the oil is hot, gently slide 3-4 chaklis into the oil. Fry the chaklis on medium heat until they turn golden brown and crispy, flipping them occasionally to ensure even cooking. Once done, remove them from the oil and place them on a paper towel to absorb excess oil.
Serve chaklis as a snack with tea or coffee, or enjoy them during festivals and celebrations.
