In a large bowl, mix 2 cups of wheat flour and 0.5 cup of rice flour.

Cover and steam the flour mixture for about 15 minutes.

Once steamed, sieve the mixture to remove any lumps.

Add 0.5 tsp turmeric, 1 tbsp red chili powder, 1 tsp carom seeds, 1 tsp cumin seeds, 0.25 tsp hing, and salt to the flour mixture.

Add 2 tbsp kasuri methi and 1 tbsp roasted sesame seeds.

Slowly add 1 cup water and knead the mixture into a smooth dough.

Grease the chakali maker with oil to prevent sticking.

Fill the chakali maker with the dough.

Press out the dough into spiral shapes on a greased sheet or directly into the hot oil.

Heat oil in a deep pan over medium-high heat.

Fry the chakali until golden brown and crispy on both sides.

Alternatively, air fry them at 375°F (190°C) for 10-12 minutes, flipping halfway through.

Remove the fried chakali from the oil and place them on paper towels to drain excess oil.

Let them cool before serving.

Makes approximately 20 chakalis