Lightly toast the cumin seeds and just crush/ pound them a couple of times to break them. Do not powder. Also lightly toast the sesame seeds. Add the crushed cumin and sesame seeds to the flour-butter mixture and mix. Add enough milk (or water) and knead to make a dough that is soft, smooth and pliable without being sticky.

If your dough is too dry, when you press it out it will not come out smooth but break into pieces so you will not be able to form the spirals. If your dough is too moist, then the Chaklis will absorb excess oil while being fried and become greasy.

Close the press and pipe/ press out the dough onto parchment paper, foil or a thin cotton towel, moving in concentric circles to form small spirals, tucking the ends neatly. You can make them as small or as big as you want but the usual Chakli size is about 3 to 5 concentric circles. This is a good video to watch to get an idea about how to shape the Chaklis, if you are new to this.

Heat the oil in a wok until it is reasonably hot but not smoking hot. If your oil is too hot, the Chaklis will brown too quickly without cooking inside. If the oil isnu2019t hot enough, the Chaklis will become greasy. Drop a small piece of dough into the oil when you feel it is quite hot. If it bubbles and rises to the surface your oil is the right temperature.

Slowly lift up the parchment/ foil/ cloth and turn the Chakli onto your palm and carefully slide it into the oil. You can fry about 5 or 6 in a batch, over medium heat. Let them rise up and fry for a couple of minutes before agitating them. Keep turning them on both sides frequently to cook them evenly and slowly. When they are golden brown, take them out of the oil with a slotted spoon and drain on paper towels. Repeat with the remaining dough and use it up.

Let them cool completely when they will firm up and become crunchy. Store them in an airtight container and serve with tea or coffee. This recipe makes a reasonably large batch, and the numbers would depend on the size of your Chaklis.