Chakli (Crispy Indian Rice & Lentil Spirals)

In a large bowl, combine rice flour, gram flour, cumin seeds, sesame seeds, turmeric powder, red chili powder, asafoetida, and salt. Mix well.

Add the butter (or ghee) to the flour mixture. Rub it in with your fingertips until the mixture resembles breadcrumbs. This ensures a crispy texture.

Gradually add warm water and knead to form a smooth, stiff dough. The dough should be pliable but not sticky. Cover and let rest for 10 minutes.

Heat oil in a deep frying pan over medium heat. To test readiness, drop a small piece of dough into the oil; it should sizzle and rise slowly.

Fill the chakli press with a portion of dough. Press spirals directly onto a greased parchment paper or onto the back of a slotted spoon in a circular motion. Aim for 2-3 inch rounds. Repeat for remaining dough.

Carefully slide each chakli into the hot oil. Fry on medium heat, turning once, until golden brown and crisp (about 3-4 minutes per batch). Do not overcrowd the pan.

Remove chakli with a slotted spoon and drain on paper towels. Let cool completely before storing in an airtight container.