Mix wheat flour and rice flour and tie it in a cloth to make potli. This potli is to be steamed in a steamer for fifteen to twenty minutes.

Now we will make chakli's special masala till the flour gets steamed. For this, roast dry Kashmiri red chillies and Patni dry red chillies in a pan on slow gas flame. Let it cool on a plate. After that add fennel seeds, cumin seeds, carrom seeds and white sesame seeds in a pan and dry roast it on slow gas flame for 1 minute. Remove to another plate to cool.

Now add the roasted dry chillies in the mixer jar and crush them. Then add fennel seeds, cumin seeds, carrom seeds and white sesame seeds in a mixer jar and crush them.

Now sift the dry chili powder with a sieve. Now add fennel powder, cumin powder, carrom seeds powder, white sesame powder and mix. Now add turmeric powder and salt to this and mix well and prepare special masala.

After this potli cools down a bit, open it and mix the flour and grind it (or add it to the mixer jar and grind it so that you get the fine flour) and take it in a sieve. Now add salt, asafoetida, white sesame seeds, turmeric powder, chakli's special masala, coriander cumin powder and carrom seeds to this flour and mix well.

Now heat oil in a pan on gas and add this hot oil to the flour and mix well. Now add warm water little by little to this flour and knead the dough. Let this dough rest for 10 minutes.

Now grease the chakli mashine with oil and fill it with this flour to make chakli and keep the remaining flour covered.

Now heat oil in a pan and keep the gas flame low to medium, add the prepared chakli and deep fry it till golden brown. Fry all the chakli in the same way.

Now our very crispy and spicy soft wheat flour masala chakli is ready to serve. This chakli can be cooled and stored in an airtight container for up to 6 months.