Wash moong dal thoroughly and add it to a bowl with 1 cup of water.

In another bowl, place a muslin cloth, add the wheat flour, and tie it into a potli (bundle).

In a pressure cooker, pour water at the bottom, place the moong dal bowl first, and then put the bowl of wheat flour potli on top.

Cover the cooker and cook for 3-4 whistles on medium flame.

Once the pressure releases, open the lid.

Transfer the steamed moong dal to a mixing bowl.

Grind the steamed wheat flour into a fine powder using a mixer.

Sieve the wheat flour to remove any lumps and add it to the moong dal.

Add red chili powder, sesame seeds, cumin, carrom seeds, and salt. Knead the mixture into a dough.

Add water if necessary to make a smooth dough. Cover and let it rest for 10-15 minutes.

Grease the chakali maker with oil and place small portions of the dough into it.

Shape the dough into spirals on a greased surface.

Heat oil on a low to medium flame.

Fry the chakalis, ensuring you don’t flip them for the first minute.

Flip and fry until both sides are golden brown and the bubbles disappear, around 2-3 minutes.

Avoid frying on high flame to prevent burning.