Take a bowl and place a clean cotton cloth. Add wheat flour and rice flour to the cloth. Fold the cloth tightly to cover the flour.

Place the cloth with flour into a cooker or steamer and steam for 15 minutes without using the whistle.

Open the cooker and check the flour. It should have hardened. Break the lumps and sieve the flour to remove any lumps. The flour should be slightly warm while sifting.

Add cumin, turmeric, red chili powder, hing, and salt to the sifted flour. Mix well to combine the spices.

Add water gradually and knead the dough until it is smooth and soft. Add water as required.

Take a star mold and fix it to the chakli maker. Grease the chakli maker with oil to prevent the dough from sticking.

Make a cylindrical shape out of the dough and place it inside the chakli maker. Tighten the lid.

On a wet cloth or butter paper, press the chakli maker to form small spiral-shaped chaklis. Seal the ends to prevent them from falling apart while frying.

Heat oil in a pan. Slide one chakli at a time into the hot oil and fry on medium flame until crispy on both sides. Alternatively, bake in a preheated oven at 180°C for 15 minutes.

Drain the fried chaklis on a paper towel to remove excess oil. Once cooled, store them in an airtight container for up to 2 weeks.