Prep the flour: To avoid a raw taste and get a crisp bite, steam the atta. Spread the whole wheat flour in a steamer-safe bowl and steam for 10 minutes. If you don’t have a steamer, dry-roast the flour on low heat for 6–8 minutes, stirring constantly until it smells nutty. Let it cool slightly.

Mix the dry ingredients: In a large bowl, combine steamed/roasted atta, rice flour, sesame seeds, ajwain, cumin, turmeric, chili powder, and salt. Add a pinch of hing if using.

Add hot oil: Heat 2 tablespoons of oil until hot (it should shimmer). Drizzle it over the flour mixture. Mix with a spoon at first, then with fingertips to form a crumbly mixture. This step makes the chakli crisp and less oily.

Make the dough: Add warm water gradually and knead into a smooth, soft dough. It should be pliable—not sticky and not too firm. Aim for a dough that holds its shape but presses easily.

Rest the dough: Cover and rest for 10–15 minutes. This helps the flour hydrate evenly and makes shaping easier.

Prepare the chakli press: Grease your chakli maker and fit it with the star-shaped disc (traditional for chakli). Grease a few squares of parchment paper or the back of a steel plate for shaping.

Shape the chakli: Fill the press with dough. Pipe spirals (2–3 inches wide) onto the parchment, starting at the center and circling out. Press the end gently to seal. If a spiral breaks, pinch and continue—no stress.

Heat the oil: Heat oil in a deep pan over medium heat. To test, drop a tiny piece of dough: it should rise gradually, not immediately. Too hot and the outside will brown fast; too cool and the chakli will absorb oil.

Fry in batches: Slide 3–4 chaklis gently into the oil. Fry on medium heat, flipping once, until golden and crisp—about 3–4 minutes per batch. Don’t overcrowd the pan.

Drain and cool: Remove with a slotted spoon and drain on a wire rack or paper towel. Let them cool completely; they crisp up further as they cool.

Taste and adjust: Try one after cooling. If you want more heat or salt, adjust the next batch’s dough slightly. Continue frying the remaining spirals.