Recipe

Preparation:
1)  Prepare the dough mixture: In a mixing bowl, combine rice flour, tiny semolina, carom seeds, sesame seeds, turmeric powder, Kashmiri red chilli powder, and salt.
2)  Add Butter: Add softened butter to the dry ingredients and mix well using your fingertips until the mixture resembles breadcrumbs.
3) Knead Dough: Gradually add water and knead the mixture into a smooth, firm dough. Cover the dough and let it rest for 10–15 minutes.
Cooking Process:
1)   Prepare the chakri press: Fill the chakri maker or press with a portion of the prepared dough.
2)   Heat Oil: Heat oil in a deep-frying pan or kadai on medium heat for deep frying the chakris.
3) Form Chakri Spirals: Press the chakri maker over the hot oil in a circular motion, forming round spirals of dough. Ensure the oil isn’t too hot; maintain medium heat for even frying.
4)   Fry Chakris: Fry the chakris in batches until they turn golden brown and crispy. Ensure to flip them occasionally for uniform frying. Remove using a slotted spoon and drain excess oil on paper towels.
5)   Cool and Store: Allow the chakris to cool completely before storing them in an airtight container.
Tips:
1) Consistency is key: Ensure the dough is neither too soft nor too hard. It should hold its shape when pressed through the chakri maker.
2) Oil Temperature: Maintain medium heat for frying to ensure the chakris cook evenly and become crispy without getting burned.
3) Spice Level: Adjust the spice level by altering the quantity of Kashmiri red chilli powder based on your preference.
4) Experiment with Shapes: Feel free to experiment with different shapes using the chakri maker for variety.
Cautions:
Be cautious while handling hot oil to avoid accidental burns. Avoid overcrowding the frying pan or kadai with too many chakris at once, as it can lower the oil temperature and affect the crispiness.