To make *Chakri*, take 2 cups of refined flour (*maida*) and steam it—wrapped in a cloth—for 15 minutes, then let it cool. Separately, wash half a cup of split moong dal (without skin), add water, and boil it until cooked. While the dal cools, prepare a paste of green chilies and ginger, adding sesame seeds to the mixture before grinding. Next, crumble the steamed flour by hand and sift it; add the spices and the mashed boiled moong dal to the flour, then knead it into a soft

Try to avoid using water while kneading; if absolutely necessary, use only one or two spoons, as the moisture from the boiled dal should suffice to bind the dough. Finally, fill the *Chakri* press with the dough, shape the *Chakri*, and deep-fry them in hot oil over a low flame until they are crispy and crunchy. These *Chakris* can be stored for up to a month.