Instant Crispy Butter Chakli

In a large mixing bowl, combine the rice flour, roasted gram flour (besan), red chilli powder, turmeric, asafoetida, sesame seeds, carom seeds, and salt.

Add the softened butter. Rub the butter into the flour mixture thoroughly using your fingertips until it resembles coarse crumbs.

Carefully pour in boiling hot water, a little at a time, and mix with a spoon.

Once the heat is tolerable, use your hands to knead it into a smooth, slightly stiff, crack-free dough. Cover with a damp cloth.

Lightly grease the inside of a Chakli maker (murukku press) equipped with the star-shaped plate.

Take a cylindrical portion of the dough, place it inside the maker, and close it tightly.

Press out the dough onto small squares of butter paper or a greased flat plate, moving your hand in a spiral motion to form 3-4 inch concentric circles.

Pinch the end of the dough gently to the outer spiral to seal it so the chakli doesn't open while frying.

Heat the oil in a kadhai on medium heat. Lift the butter paper and gently slide the chaklis into the hot oil.

Fry on medium heat without touching them initially. Once they firm up, flip and fry until they are golden and the bubbling of oil stops completely. Drain on paper towels.