In a bowl add all the flours and yogurt.
2 cups Rice Flour, ½ cup Chickpea Flour, ½ cup All purpose Flour, 2 tablespoon Yogurt
Then add the seeds and seasonings.
2 tablespoon White sesame seeds, 2 tablespoon Black sesame seeds, 1 tablespoon Cumin seeds, ½ teaspoon Turmeric Powder, 1½ teaspoon Red Chili Powder, ½ teaspoon Green Chili paste, 1½ teaspoon Salt
Knead well till the butter/oil has incorporated in the flours.
5 tablespoon Butter
You should be able to bring the dough together in your palm without it crumbling. Else, add some more oil or butter.
Now add water little by little (I used about 1 cup) and knead a soft and smooth dough.
1 cup Lukewarm Water
Cover and set aside for 30-40 minutes.
After the dough has rested, grease a chakli press with oil and fit a star tip plate in it. Cut the parchment paper into squares of 4 inches X 4 inches.
Press the dough into the chakli press and pipe out chaklis on the parchment paper.
Continue till you get about 3-4 spirals and then snap the dough. Gently press the end to stick to the remaining chakli.
You can pipe out 10-15 at a time. Let them rest covered so they do not dry out.
Heat the oil to medium high in a pan.
Oil for frying
Gently lift the chakli from the paper and add to hot oil. Do not overcrowd the kadhai.
Fry the chakli till both sides are golden brown and remove on a paper towel.
Once the oil drains completely and the chakli cools, transfer to an airtight container.
Store in a cool and dry place. Enjoy with some chai!