Chakli atta preparation
Dry roast the rice for 5 minutes, stirring all the while. When cool add the chana dal, whole jeera and whole dhania and get it ground at the chakki.
Add ½ tsp haldi powder, 1 tsp red chili powder, 1 tsp white sesame seeds (til) and 1 ½ large tbsps white butter (homemade) and salt to taste to the chakali atta.
Add enough water to make firm dough like chappati atta.
Place a piece of the dough in the chakali maker and form the chakalis on a sheet of butter paper.
Heat oil in a kadai and gently slide the chakali onto a spatula and then into the oil.
Deep fry in hot oil on a medium flame. The oil should not be too hot while frying or the chakali will remain raw from inside.
Drain on a paper towel.
Notes
Note: Whatever quantity of rice you take put half the quantity of channa dal and add the quantity of jeera and dhania accordingly.