Rinse moong dal 2-3 times then pressure cooker it with 1 cups of water and cook until 2-3 whistles, keep aside and let it be cool down.
Take maida in a muslin cloth tie and put it in the small steel container (use pressure cooker container), cover it using plate then place it into the same pressure cooker and steam for 1-2 whistle and then let it be cool down.
Remove it from the cooker, break it using a spoon and then sieve the steamed maida using a fine strainer into the mixing bowl.
Now add rice flour, boiled moong dal, oil and all dry spices in it, mix well and make stiff but soft dough, use water as needed.
coat chakli mold with little oil, Use a star-shaped nozzle for the classic chakli shape. Insert the dough ball in the chakali mold.
Press the dough into spirals, forming individual chaklis. Keep the ends of each spiral slightly pressed together to prevent them from breaking during frying.
Arrange chaklis on a tray or parchment paper covered with kitchen cloth. Use remaining dough to make more chakli.
Heat oil into the deep pan, gently drop 3-4 chaklis into the oil and deep fry the chaklis until golden brown both the sides on medium flame. Fry all chaklis on small-small batches.
Place the fried chaklis on paper towel and let it be cool down completely, then store it into the airtight container.
