In a mixing bowl, add 2 cups of rice flour and 1 cup of besan. Mix well.

Now, in a kadai, add 1½ cups of water and bring it to a boil. Add salt, 1 tbsp green chilli paste, ¼ tsp turmeric powder, 1 tsp red chilli powder, 2 tbsp white sesame seeds, and 3 tbsp oil. Mix well.

When the water starts boiling, lower the flame, add the flour mixture, and mix well.

Switch off the flame and cover the kadai for 2 minutes.

Transfer the flour mixture to a mixing bowl. When the mixture is slightly warm, knead it well. This process helps bind the flour mixture together.

Now, add 1–2 tbsp of water and knead into a semi-soft dough for chakli.

Take a chakli maker fitted with a star-shaped disc. Lightly grease the chakli maker with oil, add the dough, and close the lid.

On a greased steel plate, rotate the chakli maker in a circular motion while twisting the handle to form spiral chaklis. Join the ends of each chakli to prevent it from opening while frying.

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

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

Allow the chaklis to cool to room temperature. They are now ready to serve or store in an airtight container.