| • | Combine rice flour and gram flour with asafoetida, chili powder, butter and salt.
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| • | Wash 1 tbsp til seeds and add them to the flour mixture.
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| • | Pour water and knead to make soft dough.
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| • | Heat oil in a kadhai and press bits of dough through a mould.
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| • | Fry the chakli in the oil till crispy and brown.
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| • | Drain with a perforated spoon and remove.
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| • | Rice chakli is ready to serve. |
