Take 4 cups of whole wheat flour (chapatti atta) and place it in a cotton cloth.

In a pressure cooker, add 3-4 cups of water and place a stand and plate inside. Put the flour on the plate and cover the pressure cooker lid without the whistle.

Steam the flour for 20 minutes over medium-high flame.

The flour will become hard during steam cooking.

Break up 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, white sesame seeds, cumin seeds, oil, and green chili ginger paste. Mix well.

Gradually add 2 cups of buttermilk to knead the dough to a medium-soft consistency. If necessary, add more water or buttermilk to bind the dough. Do not knead the dough too hard or too soft for chakli.

Now, divide the dough into equal parts and shape them into ovals.

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

Grease the chakli machine with a little oil.

Add chakli dough to the machine and close the lid.

On a board or greased steel plate, move the chakli machine in a circular motion. First, create straight strings of dough by twisting the handle, and then form round-shaped chakli with your hand.

Join the ends to prevent the chakli from opening while frying.

Heat the oil over medium flame. Put a small portion of dough into it. If it immediately rises to the surface without browning, the oil is ready for frying.

Fry 5-6 chakli at a time in hot oil and deep-fry them until they are crispy and golden brown in color.

Fry evenly on both sides and remove them onto a kitchen paper towel or a wire rack to absorb the excess oil.

Allow the chakli to cool to room temperature and they are ready to be served or stored in an airtight container.