3 cups rice flour
1/4 cup besan (chick pea flour)
2 tsp til (sesame seeds)
1 tsp jeera (cumin seeds)
5 tsp oil
3 tsp ghee (clarified butter), warmed
a pinch of hing (asafoetida)
a pinch of soda bi carb
salt to taste
oil for frying
How it's made:
Sift rice flour, besan, salt, soda bi carb together. To it, add til, jeera, oil, ghee and enough water to make a soft dough.
Fill a small amount of dough into the chakuli mould & press onto flat surface. (I use wax paper).
Lift one end of wax paper & flip the chakli onto your fingers & deep fry in hot oil until golden. Drain on paper towel. Set aside until completely cool & store in airtight container.