Wash the rice, moong dal, urad dal, chana dal, and pohe thoroughly. Allow them to air dry completely.

In a kadhai (wok), roast each ingredient separately until they turn light golden brown.

Roast the cumin and coriander seeds together until aromatic. Let everything cool.

Combine all roasted ingredients and grind them into a fine flour. Your Chakali Bhajani is now ready!

In a saucepan, heat the water and bring it to a boil.

Add the red chilli powder, carom seeds, sesame seeds, hing, and ghee to the boiling water.

Once the mixture is boiling, add the Chakali Bhajani flour and mix well.

Turn off the flame, cover the saucepan, and let the mixture sit for 15-20 minutes.

Knead the dough until smooth.

Grease the chakali maker and fill it with small balls of the prepared dough.

Squeeze out the dough into spiral shapes on a parchment-lined tray.

Heat oil in a frying pan over medium flame. Fry the chakalis until golden brown and crispy.

Drain on paper towels and allow to cool.