Put cooked or leftover rice cooled down in a grinding jar.

Grind the cooked rice to form a smooth paste. Do not add any water while grinding them as cooked rice grain already contain water.

Transfer the thick and smooth rice paste into a bowl.
Add rice flour and Besan to it.

Add turmeric powder, red chili powder, and salt into it mixture.
Then add Hingpowder.

Add cumin seeds.
And finally, add white sesame seeds til into the mixture.

Using your hand mix everything together, initially, the mixture will feel sticky but after some time, it will form a thick lump.

When the mixture starts forming a sticky lump, add butter to it...

Integrated with the dough and the mixture turns smooth in texture.

You have to keep kneading the dough till it forms a smooth dough. If it dough gets a bit sticky, then add of rice flour, Besan and knead it to form a smooth dough.

Your cooked rice and the amount of moisture inside the rice grain. Smear some refined oil on the Chakli dough and keep it aside.

For making the Chaklis, I have used Chakli maker which is easily available in any local market or online. For, Chaklis, we need the disc with a star-shaped hole in its center. Its also known as Chakli disc.

Grease the inner side of the cylinder of Chakli maker with oil and fit the Chakli disc at the bottom of the cylinder.

Fill the container with dough and press it tightly. Close it by placing the upper part of the Chakli maker in its place.

Slightly rotate the maker to press the dough.

Now its time to make Chaklis by rotating or pressing the Chakli maker. butter paper sheets for placing the Chaklis coming out of the maker. As it becomes very easy to transfer the Chakli to heated oil for frying without breaking the Chakli.

If butter paper is not available then, one can use aluminum foil or plain white paper greased with butter also. Start pressing the maker so that Chakli comes out it.

Keep rotating your hands also so that Chakli can be made in a spiral shape.

Continue pressing the maker till it reaches the desired size.

Press the ends of the Chakli inside such that they get sealed within it.

Repeat the steps to make all the Chaklis.

Heat the oil in a Kadahi on a medium-low flame. Place the Chakli along with butter paper over the heated oil low to medium.
Fry it on a medium-low flame.

Do not touch the Chakli, till it comes up and starts floating in the oil. Once it starts floating, flip it and fry it till it becomes golden light brown from both the side. It’s important that the flame should always be kept on medium-low, otherwise it may remain uncooked from inside.

Take out the Chakli from oil and place it on a tissue paper.

Fry, remaining Chaklis same as above and put them in a tissue paper till they are completely cool down. Store them in and airtight container.