In a mixing bowl, combine 2 cups rice flour, ½ cup wheat flour, 4 tbsp malai, 1 tbsp green chili-ginger paste, ½ tsp turmeric powder, ½ tsp hing, 1 tsp Kashmiri red chili powder, salt, 1 tbsp white sesame seeds, and 4 tbsp curd. Mix well.

Now add ½ cup of hot water gradually and knead into a medium-stiff dough. Cover and let the dough rest for 10 minutes. Do not let it rest longer, as the dough may become too soft.

Take a chakli maker with a star-shaped disc attachment. Grease the chakli maker lightly with oil. Add the dough to the machine and close the lid.

On a greased steel plate, rotate the chakli machine in a circular motion to form straight strands of dough by twisting the handle, then shape each into a circular chakli with your hands. Join the ends to prevent the chakli from opening while frying.

Heat oil over a medium flame. Test by adding a small piece of dough; if it rises to the surface immediately without browning, the oil is ready.

Add 3-4 chaklis at a time to the hot oil and deep fry until they are crispy and golden brown. Fry evenly on both sides, then remove them onto a wire rack.

Allow the chaklis to cool to room temperature, and they are ready to serve or store in an airtight container.