Take 2 cups whole wheat flour (chapatti atta) into a bowl and cover the dish with a muslin cloth and close it

Transfer to Kadai or steamer and steam it for about 20-25 minutes over medium heat.

Flour turns hard during steam cooking.

Break the flour lumps and sieve the flour for an even texture.

In a mixing bowl, take wheat flour, turmeric powder, red chili powder, hing, salt, slightly crushed white sesame, cumin seeds, and green chili-ginger paste. Mix well.

Heat 3 tbsp oil and add it to flour. mix well

Add 1 cup buttermilk and gradually kneads the semi-soft dough. If required add more water or buttermilk to bind the dough.

Now divide the dough into 2 equal parts and gave an oval shape to it.

Take a chakli machine with an attached star-shaped hole in a round disc.

Grease the chakli machine with little oil.

Add chakli dough to the machine and close the lid.

On a board or grease steal plate move chakli machine in a circular motion, first, make straight strings of dough by twisting the handle and then form round shape chakli with your hand.

Join ends otherwise chakli will open while frying it.

Heat oil on medium flame. Put a small portion of dough into it, if it immediately comes to the surface without changing into brown then the oil is ready for frying.

Add 3-4 chakli at a time in hot foil and deep fry them until crispy and golden brown in color.

Fry from both sides evenly and remove the kitchen paper towel to absorb extra oil from it.

Let chakli cook to room temperature and ready to serve