In a mixing bowl, add 2 cups or 250 g rice flour, 1 cup or 100 g wheat flour, and 65 g or ¼ cup butter. Mix well and rub the mixture between your palms. The dough should be crumbly and bind when pressed in your hand.

Then add ½ tsp turmeric powder, salt to taste, 1 tsp Kashmiri red chilli powder, ½ tsp hing, 1 tbsp white sesame seeds, and 1 tbsp green chilli-ginger paste. Mix well.

Now add 1 cup buttermilk gradually and knead into a medium-stiff dough.

Take a chakli maker with a star-shaped disc attachment. Grease the chakli maker lightly with oil. Add the dough to the machine and close the lid.

On a greased steel plate, rotate the chakli machine in a circular motion to form strands of dough by twisting the handle, then shape each into a circular chakli with your hands. Join the ends to prevent the chakli from opening while frying.

Heat oil over a medium flame. Test by adding a small piece of dough; if it rises to the surface immediately without browning, the oil is ready.

Add 3–4 chaklis at a time to the hot oil and deep fry until they are crispy and golden brown. Fry evenly on both sides, then remove them onto a wire rack.

Allow the chaklis to cool to room temperature, and they are ready to serve or store in an airtight container.