Combine rice flour, moong dal flour, salt, pepper, cumin seeds, and sesame seeds together. Whisk well.
Pour the hot oil and butter in the flour and rub it well into the flour.
Add water little at a time to form semi soft dough with no cracks.
Cover with cling film or damp kitchen towel and leave it aside to rest for 20 minutes.
Heat oil for deep frying.
Take the parchment sheet and spread it on clean kitchen counter.
Oil the Chakli Instument well including the plate with single star nozzle.
Divide the dough in equal halves. Press one part into the Chakli Instument and tighten the lid.
Now make round shape not too big as they make break with the handle turning in circular fashion (do not hold the instrument too high).
Drop the chaklis in medium hot oil. Once they start bubbling, they will rise to the top.
Flip them and cook till slightly golden in color on both sides.
Remove to plate covered with paper napkins to drain oil.
Cool and pack them in air tight container or ziploc bag.
