Material:

 • Rice flour - 200 grams or 2 cups

 • Urad dal flour - 100 grams or 1 cup

 • Moong dal flour - 100 grams or 1 cup

 • Gram flour - 100 grams 1 cup

 • Sesame - 2 tbsp

 • Ajwain - 1 tsp

 • Cumin - 1 tsp

 • Red chili - less than 1 tsp (as per taste)

 • Asafoetida - 1/4 tsp

 • Salt - to taste (1 1/4 tsp)

 • Oil - 150 grams ( 3/4 cup )

Process:

 • Mix all the flour in a vessel and filter it out.


 • Add all the spices and oil, mix everything well by hand.


 • Knead soft dough with the help of water. Keep the kneaded dough covered for 20 - 30 minutes. Dough for making chakli is ready.


 • Take out a little flour (about half a cup of flour) from the kneaded dough and put the dough in the machine giving a long shape, turn off the machine. Take a thick polythene seat and lay it on the kitchen top and while pressing the machine from above, make round chakli on the polythene seat, while rotating it, prepare 6-7 chaklis on the polythene seat.


 • Put oil in the pan and heat it, lift the chakli from the polythene seat in such a way that the chakli remains in its shape, lift the chakli and put it in the hot oil (the oil should not be too hot for frying the chakli, the chakli has to be fried on medium fire only) 5 Put 6 or as many chaklis in oil that can be fried at once, and after turning, fry the chaklis till they turn brown and take them out in a plate or plate.


 • Prepare all the chaklis in the same way from all the flour.


 • Rice chaklis are ready. You eat them now and keep the remaining chakli in an airtight container, whenever you feel like taking out chakli from the box and you eat this chakli for 2 months.

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