In a wide mixing bowl, add the rice flour, besan, sesame seeds, Kashmiri red chili powder, coriander powder, cumin powder, turmeric, hing, ajwain, and salt. Mix well.
1 Cup Rice flour, 1/4 Cup Besan, 1/2 Tbsp Sesame seeds, 1 Tsp Coriander powder, 1/2 Tsp Cumin powder, 1/2 Tsp Kashmiri red chili powder, 1/8 Tsp Turmeric, 1/8 Tsp Hing, 1/4 Tsp Ajwain, 3/4 Tsp Salt
Heat 1 tbsp oil in a small pan on medium heat until it's shimmering and just starting to smoke. Pour it over the flour mixture. Mix with a spoon first, then rub it in with your hand. Pressed in your palm, the mixture should hold together.
1 Tbsp Peanut oil
Add the warm water gradually and knead into a soft, smooth dough. Shape it into a cylinder and fill the extruder. Keep the remaining dough covered with a damp cloth.
1/4 Cup + 3 Tbsp Warm water
Heat the oil in a kadhai on medium-high heat. While it heats, press out 3 spirals of 4 rounds each onto a parchment-lined baking tray. Press each end firmly onto the outer circle.
Peanut oil
Test the oil with a small piece of dough. It should sizzle and float steadily to the surface without darkening right away.
Gently slide the chaklis into the oil using a flat turner. Raise the heat to medium-high for a moment, then lower it to medium-low. Don't touch them for 1 minute.
Flip and fry until almost all the bubbles are gone and the chaklis settle near the bottom, about 2 to 2½ minutes per batch of 3. Shape the next batch while one fries.
Drain on paper towels. Cool completely, then store in an airtight container.
